Low Sodium Shredded Cabbage Salad
Elevate your mealtime with this crisp and colorful Low Sodium Shredded Cabbage Salad—a heart-healthy side dish packed with flavor! Featuring finely shredded green cabbage, vibrant carrots, sweet red bell pepper, and tangy red onion, this salad is bursting with fresh, wholesome vegetables. Tossed with a zesty homemade dressing made of olive oil, apple cider vinegar, a touch of honey, and Dijon mustard, the flavors balance beautifully without relying on added salt. Fresh parsley adds a fragrant finishing touch, while the quick 20-minute prep makes it perfect for busy weeknights or casual gatherings. Serve this low sodium salad as a light main, or pair it with your favorite protein for a refreshing, nutritious meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 medium Carrot
- 1 medium Red bell pepper
- 1 small Red onion
- 1 cup Fresh parsley
- 3 tablespoons Olive oil
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Ground black pepper
Instructions
Start by preparing the vegetables. Remove the outer leaves from the cabbage, cut it in half, and remove the core. Finely shred the cabbage using a sharp knife or a mandoline, and place it in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the shredded cabbage.
Remove the seeds and stem from the red bell pepper. Thinly slice the bell pepper into strips and add it to the mixing bowl.
Peel and thinly slice the red onion. Rinse the slices under cold water to remove some of the harshness, then drain and add them to the salad bowl.
Chop the fresh parsley roughly and add it to the mix, bringing a fresh flavor to the salad.
In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, and ground black pepper. Whisk the ingredients together until the dressing is smooth and emulsified.
Pour the dressing over the salad ingredients in the bowl. Toss everything together until the cabbage and other vegetables are thoroughly coated with the dressing.
Let the salad sit at room temperature for about 10-15 minutes before serving to allow the flavors to meld.
Serve the shredded cabbage salad as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 42.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
