Soy-Free Crunchy Red Cabbage Salad
Bright, bold, and bursting with texture, this Soy-Free Crunchy Red Cabbage Salad is a feast for both the eyes and the taste buds. Perfect for those seeking a nutritious, allergy-friendly dish, this salad combines thinly sliced red cabbage, crisp carrots, and vibrant red bell peppers with the zesty flavors of fresh cilantro and green onions. Toasted pumpkin and sunflower seeds add an irresistible crunch, while a tangy-sweet dressing made with apple cider vinegar, orange juice, and honey ties everything together beautifully. Ready in just 30 minutes with no cooking required, this easy cabbage salad is ideal for potlucks, picnics, or as a wholesome side dish for any meal. Enjoy it chilled or room temperature for a refreshing bite that’s packed with vitamins, minerals, and natural flavor.
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Recipe Information
Ingredients
- 1 small head Red cabbage
- 2 medium Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.5 bunch Fresh cilantro
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Apple cider vinegar
- 0.25 cup Olive oil
- 0.25 cup Orange juice
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the red cabbage using a sharp knife or mandoline slicer. Place the sliced cabbage in a large salad bowl.
Peel and grate the carrots, then add them to the bowl with the cabbage.
Remove the seeds from the red bell pepper and slice it into thin strips. Add to the salad bowl.
Thinly slice the green onions and add them to the salad bowl.
Chop the fresh cilantro and add it to the bowl with the rest of the vegetables.
In a small skillet over medium heat, toast the pumpkin seeds and sunflower seeds for 3-5 minutes, stirring frequently until they are golden and fragrant. Let the seeds cool and then add them to the salad.
In a small bowl, whisk together the apple cider vinegar, olive oil, orange juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well combined.
Let the salad sit for at least 10 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 43.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 68.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3366 mg | 72% | |
*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.
