Nut-Free Crunchy Red Cabbage Salad
Bright, bold, and brimming with flavor, this Nut-Free Crunchy Red Cabbage Salad is the ultimate side dish for any occasion. Packed with nutritious ingredients like crisp red cabbage, sweet carrots, and refreshing red bell pepper, this vibrant dish combines a rainbow of vegetables with a tangy homemade dressing of olive oil, apple cider vinegar, and a touch of honey. Perfect for those avoiding nuts, this salad is allergy-friendly while remaining irresistibly crunchy, thanks to finely shredded veggies that soak up the zesty dressing. It comes together in just 20 minutes, making it ideal for busy weeknights, picnics, or potlucks. Serve it fresh or chilled – the flavors only deepen with time, making it even better the next day!
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 medium carrot
- 1 medium red bell pepper
- 4 stalks green onion
- 0.5 cup cilantro
- 0.25 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the red cabbage. Remove any wilted outer leaves, then cut the cabbage in half. Remove the core from each half and finely slice the cabbage into thin shreds. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and cut them into thin matchsticks. You can also use a julienne peeler if you have one. Add the carrots to the bowl with the cabbage.
Slice the red bell pepper in half, remove the seeds and stem, and cut it into thin strips. Add these to the mixing bowl.
Chop the green onions into thin slices, including both the white and green parts, and add them to the bowl.
Roughly chop the cilantro leaves and add them to the salad mixture.
In a small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, honey, dijon mustard, salt, and black pepper. Whisk together until thoroughly combined or, if using a jar, seal the lid and shake until the ingredients are well mixed.
Pour the dressing over the salad and toss everything together until all the ingredients are coated with the dressing.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Serve immediately or store covered in the refrigerator for up to two days.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 52.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2617 mg | 56% | |
*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.
