10-Minute Red Cabbage Salad Recipe
Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.
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INGREDIENTS
Salad:
- 6 cups purple cabbage, sliced thinly
- 1 cup carrots, shredded
- 1 cup cucumber, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon dill, chopped
- ¼ cup toasted sunflower seeds
Dressing
- 4 tablespoon extra virgin olive oil
- 4 tablespoon lemon juice
- 1 teaspoon salt
- A pinch of black pepper
- 1 teaspoon maple syrup
INSTRUCTIONS
- Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.
- Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.
- Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.
NOTES
- For optimal freshness, enjoy the salad the day it's dressed.
- Making Ahead: Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds just before serving to keep them crunchy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 240kcalCarbohydrates: 18gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 642mgPotassium: 552mgFiber: 5gSugar: 9gVitamin A: 6957IUVitamin C: 86mgCalcium: 87mgIron: 2mg
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