Soy-Free Crispy Cabbage and Carrot Salad
Bright, crunchy, and bursting with flavor, this Soy-Free Crispy Cabbage and Carrot Salad is a refreshing take on healthy eating that’s perfect for any occasion. Featuring finely shredded green cabbage, vibrant grated carrots, and crisp red bell pepper, this colorful salad offers a delightful crunch in every bite. The tangy apple cider vinegar dressing, subtly sweetened with honey and balanced with Dijon mustard, pairs beautifully with the added nuttiness of sunflower seeds for texture and depth. With green onions adding a zesty finish, this 20-minute, no-cook recipe is quick, easy, and tailored for soy-free diets. Ideal for a light lunch, a side dish, or even meal prep, this wholesome salad is as nutritious as it is delicious. Keywords: soy-free salad, crispy cabbage recipe, healthy carrot salad, easy side dish, sunflower seed salad.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 large Carrots
- 1 medium Red bell pepper
- 4 stalks Green onions
- 3 tablespoons Apple cider vinegar
- 4 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Sunflower seeds
Instructions
1. Remove the outer leaves of the cabbage and cut it in half. Chop the cabbage into thin shreds and place in a large mixing bowl.
2. Peel the carrots and grate them using a box grater or food processor. Add them to the bowl with the cabbage.
3. Core and thinly slice the red bell pepper. Add it to the bowl.
4. Thinly slice the green onions and add them to the cabbage mixture.
5. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
6. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
7. Add the sunflower seeds to the salad and toss gently to distribute them throughout.
8. Taste and adjust the seasoning with more salt or pepper if desired.
9. Serve the salad immediately or let it sit for 15 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 52.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 48.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2965 mg | 63% | |
*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.
