Description
A colorful and refreshing salad made with purple cabbage, carrots, and vibrant dressing, perfect as a side or a light meal.
Ingredients
Scale
- 4 cups Purple Cabbage (finely shredded)
- 2 medium Carrots (grated)
- 1 Bell Pepper (sliced, any color)
- 2 Green Onions (chopped)
- 1 handful Cilantro (fresh, chopped)
- Toasted Sunflower Seeds or Almonds (for topping)
- 1/4 cup Olive Oil (or avocado oil)
- 2 tablespoons Apple Cider Vinegar (or lime juice)
- 1 tablespoon Honey (or maple syrup for vegan)
- 1 teaspoon Dijon Mustard
- Salt & Black Pepper (to taste)
Instructions
- Start by preparing your vegetables. Finely shred the purple cabbage and place it in a large mixing bowl.
- Grate the carrots and add them to the bowl with the cabbage.
- Slice the bell pepper and chop the green onions. Toss them in with the cabbage and carrots.
- Chop the cilantro and add it to the salad mixture.
- Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and mix well, ensuring all vegetables are coated.
- Top the salad with toasted sunflower seeds or almonds for an extra crunch.
Notes
Let the salad sit for about 15 minutes after dressing it to allow the flavors to meld. Store in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg