Cabbage Salad
Easy light healthy cabbage salad that you can whip up in no time! Great for detox and/or for serving as a side dish.
Servings: 4 servings
Ingredients
Cabbage Salad
- 4 cups shredded cabbage (loosely packed)
- 1 small cucumber
- 2 stems green onions substitute with two tablespoons chopped red onion
Cabbage Salad Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or another kind of vinegar)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Mix all ingredients for the dressing and set aside.
- Peel and thinly slice the cucumber and place in a bowl. Chop the green onions and add to the bowl. Add the cabbage then drizzle the dressing on top. Toss to combine and serve immediately or refrigerate until ready to serve. When ready to serve, taste to ensure seasoning is okay then adjust if needed before serving.
Notes
1. This cabbage salad will keep well for 2 days in the fridge.
2. Instead of a regular cucumber, you could use an English cucumber. No need to peel if you choose to use an English cucumber.
Recipe adapted from Olga in the Kitchen's Slavic cabbage salad.
Nutrition
Calories: 121kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg