Description
This simple cabbage salad delivers maximum crunch with a light, tangy vinaigrette. It is a quick, healthy side dish perfect for BBQs, picnics, or weeknight meals.
Ingredients
Scale
- 1 medium head green cabbage, thinly shredded
- 1/2 medium head red cabbage, thinly shredded
- 2 large carrots, shredded or julienned
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Thinly shred the green and red cabbage. Shred or julienne the carrots. Place all prepared vegetables into a large mixing bowl.
- Make the zesty vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), celery seed, salt, and pepper until well combined.
- Dress the salad: Pour the vinaigrette over the shredded vegetables.
- Toss well: Use tongs or clean hands to toss the salad thoroughly, ensuring the dressing coats all the cabbage and carrots evenly.
- Serve or chill: You can serve this crisp cabbage salad immediately for maximum crunch, or cover and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
- For a heartier meal, add grilled chicken or chickpeas to make this a main dish cabbage salad.
- If you prefer a sweeter slaw, increase the honey/maple syrup to 2 tablespoons.
- This vinegar based cabbage salad holds up well for meal prep; it stays crisp for several days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 5
- Sodium: 180
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0