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Easy Crunchy Cabbage Salad with Tangy Vinaigrette

A vibrant mound of crunchy cabbage salad featuring shredded green cabbage, purple cabbage, and bright orange carrots tossed in a light dressing.
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Make this refreshing and healthy cabbage salad in under 15 minutes. It stays crisp, making it a perfect side dish or light lunch for meal prep.

Ingredients

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  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 large carrot, shredded
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Prepare the vegetables: Place the shredded green cabbage, purple cabbage, and shredded carrot into a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the rice vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing emulsifies slightly.
  3. Combine: Pour the dressing over the cabbage and carrot mixture.
  4. Toss well: Toss all ingredients together until the vegetables are evenly coated.
  5. Finish: Stir in the fresh parsley, if using. Serve immediately for the best crunch, or chill for 30 minutes to allow flavors to meld.

Notes

  • For an Asian cabbage salad variation, add 1 tablespoon of sesame oil and 1 teaspoon of grated fresh ginger to the dressing.
  • This vinegar based cabbage salad holds up well in the refrigerator for up to three days, making it excellent for meal prep.
  • If you want a creamy texture, substitute the vinaigrette with a Green Goddess Cabbage Salad dressing base.

Nutrition

Find it online: https://cookingzenith.com/easy-crunchy-cabbage-salad-recipe/