Whole30 Shredded Cabbage Salad
Elevate your salad game with this vibrant and refreshing Whole30 Shredded Cabbage Salad, perfect for a guilt-free meal or side dish! Brimming with crisp green and red cabbage, sweet carrots, crunchy red bell pepper, and aromatic cilantro, this colorful medley is tossed in a zesty lime and olive oil dressing that’s rich with garlic and spice. Ready in just 20 minutes and packed with nutrient-dense, Whole30-compliant ingredients, this no-cook recipe is as effortless as it is delicious. Whether you’re meal prepping for the week or serving a crowd, this healthy cabbage salad is a versatile addition to your table, offering bold flavors and a satisfying crunch with every bite. Plus, it’s gluten-free, dairy-free, and perfect for keeping those New Year's resolutions in check!
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Recipe Information
Ingredients
- 1 small head Green cabbage
- 0.5 head Red cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 0.25 cup Cilantro
- 3 stalks Green onions
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Salt
Instructions
Remove the outer leaves of the green cabbage and slice it in half. Using a sharp knife or a mandoline slicer, shred the cabbage finely.
Repeat the same process with the half head of red cabbage and set both cabbage types aside in a large mixing bowl.
Peel the carrots and grate them using a box grater or a food processor with a grating attachment.
Add the grated carrots to the mixing bowl with the shredded cabbages.
Slice the red bell pepper into thin strips after removing the seeds and pith. Add the sliced bell pepper to the bowl.
Chop the cilantro roughly and thinly slice the green onions. Add both to the mixing bowl for additional freshness.
In a small bowl, whisk together the lime juice and olive oil. Add in the garlic powder, ground black pepper, and salt. Whisk until well-combined to form the dressing.
Pour the dressing over the vegetables in the mixing bowl.
Toss the salad well to ensure all the ingredients are evenly coated with the dressing.
Allow the salad to sit for at least 10 minutes before serving to let the flavors meld.
Serve the shredded cabbage salad fresh or refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 41.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2742 mg | 58% | |
*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.
