Simple and Healthy Cabbage Salad
A refreshing dish with bright flavors and vibrant colors, this Simple and Healthy Cabbage Salad is easy to prepare and satisfying.
Ingredients
Salad Ingredients
- 1 small green cabbage (about 1 1/2 lb or 680 g) Remove outer leaves and core before shredding.
- 1 teaspoon fine sea salt Enhances the cabbage's natural taste.
- 1 large carrot, grated Adds sweetness and a crisp texture.
- 1/2 cup English cucumber, diced Provides refreshing coolness.
- 1 cup cherry tomatoes, halved (150 g) Adds color and juicy goodness.
- 1 can (15 oz or 425 g) chickpeas Drained; adds protein.
- 3 stalks green onions, thinly sliced
- 1/2 cup fresh parsley, chopped (15 g)
- 1/3 cup roasted sunflower seeds (45 g) Provides delightful crunch.
Dressing Ingredients
- 1/4 cup extra-virgin olive oil (60 ml)
- 2 tablespoons apple cider vinegar Can be substituted with red wine vinegar.
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey Adds sweetness.
- 1 clove garlic, finely grated
- 1/4 teaspoon black pepper
Instructions
Preparation
- Remove the outer leaves from the cabbage, cut out the core, and slice the cabbage very thinly.
- In a large bowl, add the shredded cabbage and sprinkle with 1 teaspoon of fine sea salt. Toss gently and let it stand for about 10 minutes.
- After 10 minutes, lightly squeeze the cabbage to extract excess liquid.
Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, grated garlic, and black pepper.
Combine
- Add the grated carrot, diced cucumber, halved cherry tomatoes, drained chickpeas, sliced green onions, chopped parsley, and sunflower seeds to the cabbage bowl.
- Pour most of the dressing over the salad and toss until well combined. Taste and adjust seasoning if needed.
- Serve immediately for the best crunch.
Notes
Choose a fresh green cabbage for the best flavor and texture. Thin, even slices ensure every bite is perfectly crunchy. Store leftovers in an airtight container for up to 2 days; keep some dressing on the side to maintain crunch.