Description
A refreshing side dish featuring green cabbage and cucumber, perfect for pairing with grilled meats or as a light meal.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 large cucumber, thinly sliced
- 1 bell pepper, chopped (red or yellow)
- ¼ cup chopped red onion
- 1 carrot, grated
- ½ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup (optional)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- Optional: 1-2 tablespoons sesame seeds
Instructions
- Start by prepping your vegetables. Rinse the green cabbage under cold water and shred it into fine strips.
- Slice the cucumber thinly, leaving the skin on for added texture.
- Chop the bell pepper into bite-sized pieces and finely dice the red onion.
- Grate the carrot using a box grater or food processor.
- Combine all the chopped and shredded veggies in a large mixing bowl and toss gently.
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a separate bowl.
- Drizzle the dressing over the cabbage mixture and toss well to coat.
- Let the salad sit for about 10 minutes to allow the flavors to meld together.
Notes
Feel free to substitute ingredients as needed; red cabbage can be used for added color. This recipe can be made vegan by omitting honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg