Fresh & Crunchy Cabbage Salad
A light and refreshing salad made with shredded cabbage, carrots, bell pepper, and red onion, tossed in a tangy apple cider vinaigrette. Perfect for weeknight dinners or as a side at gatherings.
Ingredients
Salad Ingredients
- 1 small head cabbage, shredded Use green or red cabbage or a mix.
- 2 large carrots, grated Pre-shredded carrots can save time.
- 1 medium bell pepper, diced Any color works; cucumber can be used as a milder alternative.
- ¼ medium red onion, thinly sliced Green onion or shallot can be used for a milder taste.
- ¼ cup chopped fresh parsley Cilantro or other herbs can be substituted.
Dressing Ingredients
- ¼ cup apple cider vinegar Lemon juice can be used instead.
- 2 tablespoons olive oil Light oil or yogurt dressing can be alternatives.
- 1 tablespoon honey Maple syrup works as a substitute.
- to taste Salt and pepper
Instructions
Preparation
- Shred the cabbage thin, grate the carrots, dice the bell pepper, thinly slice the red onion, and chop the parsley.
Making the Dressing
- In a small jar or bowl, combine apple cider vinegar, olive oil, honey, salt, and pepper. Shake or whisk until smooth.
Assembly
- In a large bowl, mix the shredded cabbage, grated carrots, diced bell pepper, and sliced red onion. Pour the dressing over the vegetables and toss well to coat.
- Sprinkle with chopped parsley and serve immediately, or refrigerate for an hour for best flavor.
Notes
For the best crunch, keep cabbage shredded thin and store the salad without dressing if not serving immediately.
