Try this nutritious and delicious cabbage salad recipe. Low in carb and high in fiber, it’s a perfect choice for a healthy meal.
Estimated reading time: 5 minutes
- Fresh and Healthy Cabbage Salad
- Ingredients You’ll Need
- How To Make Cabbage Salad
- Serving Suggestion
- Healthy Cabbage Salad Recipe
Fresh and Healthy Cabbage Salad
Whether you’re looking for a light lunch, a crunchy side dish, or a low calorie diet, this cabbage salad is a perfect addition to all of those requirements.
Cabbage is a versatile and nutrient-rich vegetable. It’s low in calories, high in fiber, a good antioxidant, and packed with essential vitamins and minerals, making it an excellent choice for a healthy salad.
With its nutritious ingredients, this cabbage salad is a perfect choice for a healthy and wholesome meal.
Recipe Highlights
- gluten free
- rich in fibre
- vegan salad
- easy and tasty
- zero added sugar
- meal prep friendly
- low in carbohydrate
- requires no cooking
Ingredients You’ll Need
- Cabbage: Two types of cabbage (purple and green) makes this salad colourful and full of nutrition. However, you can make it with only type of cabbage also.
- Vegetables: Carrot, Red Bell Pepper, Onion, Or Cucumber adds lot of crunch and flavour to the salad.
- Herbs: Fresh Coriander or Cilantro, Parsley, Green Onion, Basil, or Fennel taste so good in this cabbage salad. Herbs are a great antioxidant so don’t miss out on them.
- Nuts and Seeds: Roasted Peanuts, Almonds, Walnuts, Pecan Nuts or Pumpkin Seeds, Black or White Sesame Seeds. But if you want to keep it skinny, skip adding high fat nuts.
For the Salad Dressing:
- Apple Cider Vinegar (ACV) is the base for my dressing. It is good for gut and enhances the flavour of the salad beautifully.
- Extra Virgin Olive Oil is a good fat that brings the whole dressing together.
- Dijon Mustard or the regular mustard for that subtle, spicy kick.
- Seasoning: Garlic, Salt, Crushed Pepper, Oregano
Recipe Variations
- Add Protein : For a more filling meal, consider adding grilled chicken, shrimp, or tofu to the salad. These additions provide a good source of protein while keeping the dish light and healthy.
- Nutty Crunch : Add a handful of toasted nuts or seeds, such as almonds, sunflower seeds, or pumpkin seeds, for extra texture and nutrients.
- Fruity Twist : For a touch of sweetness, include fruits like apple slices, orange segments, or dried cranberries. These additions complement the tangy dressing and enhance the salad’s flavor profile.
- Creamy Dressing : If you prefer a creamier dressing, substitute the mustard with Greek yogurt. This variation adds a rich, tangy element to the salad.
How To Make Cabbage Salad
Prepare the Vegetables :
- Start by washing and preparing all the vegetables.
- Shred the green and purple cabbage, ensuring the pieces are thin and uniform for even texture.
- Julienne or grate the carrot, thinly slice the bell peppers and red onion.
- Finely chop the fresh herbs (cilantro and parsley).
Combine the Vegetables :
- In a large salad bowl, combine the shredded green and purple cabbage, carrot, bell peppers, and red onion. Toss the vegetables together until well mixed.
Prepare the Dressing :
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, oregano, and pepper. Adjust the seasoning to taste. The dressing should have a balanced tangy and slightly sweet flavour.
Dress the Salad :
- Pour the dressing over the mixed vegetables in the salad bowl.
- Toss the salad thoroughly, if possible use your hands to gently press the cabbage to ensure it absorbs the dressing.
Add Fresh Herbs and Nuts :
- Sprinkle the chopped herbs, nuts and seeds of choice over the salad.
- For best results, let the cabbage salad chill in the refrigerator for at least 15 -20 minutes before serving. This allows the flavours to meld and the vegetables to absorb the dressing.
- Serve the salad chilled and enjoy its refreshing crunch.
Serving Suggestion
This healthy cabbage salad is a fantastic low calorie coleslaw. Serve it as a side dish with burgers, wraps, steaks, or any other grilled protein.
For a hearty lunch , you can serve it with crispy tofu , or with a bowl of Quinoa Fried Rice. It is very similar to Asian Crispy Noodle Salad but with a fewer calories.
Want to meal prep this salad recipe? Mix and store the prepped vegetables in an airtight container in the refrigerator for up to 2 days. Just dress them last minute.
More Salad Recipes
- Orange Salad
- Avocado Salad
- Herbed Potato Salad
- Cherry Tomato Salad
- Smashed Cucumber Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
Ingredients For Salad
- ▢ 1 small size green cabbage, shredded
- ▢ 1 small size purple cabbage, shredded
- ▢ 1 large size carrot, julienned
- ▢ 1 large size red bell pepper, thinly sliced
- ▢ 1 large size red onion, thinly sliced
- ▢ 1 tablespoon roasted and crushed peanuts
- ▢ 1 tablespoon pumpkin seeds
- ▢ 1 teaspoon black sesame seeds
- ▢ Small handful of cilantro, finely chopped
- ▢ Handful of parsley, chopped
Ingredients For Dressing:
- ▢ 4 tablespoon apple cider vinegar
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 tablespoon Dijon Mustard
- ▢ 1 teaspoon minced garlic
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
- Start by washing all the vegetables.
- Shred the green and purple cabbage, ensuring the pieces are thin and uniform for even texture. Julienne or grate the carrot, thinly slice the bell peppers and red onion. Finely chop the fresh herbs (cilantro and parsley).
- In a large salad bowl, combine the shredded green and purple cabbage, carrot, bell peppers, and red onion. Toss the vegetables together until well mixed.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, oregano, and pepper. Adjust the seasoning to taste. The dressing should have a balanced tangy and slightly sweet flavour.
- Pour the dressing over the mixed vegetables in the salad bowl. Toss the salad thoroughly, if possible use your hands to gently press the cabbage to ensure it absorbs the dressing.
- Sprinkle the chopped herbs, nuts and seeds of choice over the salad.
- Serve the cabbage salad chilled and enjoy its refreshing crunch.
Recipe Notes:
- For best results, let the cabbage salad chill in the refrigerator for at least 15 -20 minutes before serving. This allows the flavours to meld and the vegetables to absorb the dressing.
- Storage : Cabbage salad can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly, but the flavours will continue to develop.
Nutrition
We follow a strict NO SPAM Policy
Healthy Cabbage Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
Ingredients For Salad
- 1 small size green cabbage, shredded
- 1 small size purple cabbage, shredded
- 1 large size carrot, julienned
- 1 large size red bell pepper, thinly sliced
- 1 large size red onion, thinly sliced
- 1 tablespoon roasted and crushed peanuts
- 1 tablespoon pumpkin seeds
- 1 teaspoon black sesame seeds
- Small handful of cilantro, finely chopped
- Handful of parsley, chopped
Ingredients For Dressing:
- 4 tablespoon apple cider vinegar
- 4 tablespoon extra virgin olive oil
- 1 tablespoon Dijon Mustard
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- ½ teaspoon crushed black pepper or to taste
Instructions
- Start by washing all the vegetables.
- Shred the green and purple cabbage, ensuring the pieces are thin and uniform for even texture. Julienne or grate the carrot, thinly slice the bell peppers and red onion. Finely chop the fresh herbs (cilantro and parsley).
- In a large salad bowl, combine the shredded green and purple cabbage, carrot, bell peppers, and red onion. Toss the vegetables together until well mixed.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, oregano, and pepper. Adjust the seasoning to taste. The dressing should have a balanced tangy and slightly sweet flavour.
- Pour the dressing over the mixed vegetables in the salad bowl. Toss the salad thoroughly, if possible use your hands to gently press the cabbage to ensure it absorbs the dressing.
- Sprinkle the chopped herbs, nuts and seeds of choice over the salad.
- Serve the cabbage salad chilled and enjoy its refreshing crunch.
Video
Notes
- For best results, let the cabbage salad chill in the refrigerator for at least 15 -20 minutes before serving. This allows the flavours to meld and the vegetables to absorb the dressing.
- Storage : Cabbage salad can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly, but the flavours will continue to develop.
Nutrition
Learn how to make Cheese Rava Cutlet, a kid-approved recipe made with suji, and cheese. Perfect for a quick and tasty snack! Be sure to watch the video!
Estimated reading time: 3 minutes
Cheese Rava Cutlet is a vegetarian Indian snack. These cutlets have a crisp exterior and a mouth melting cheesy interior.
You need a few basic staples like fine quality semolina (rava), milk, spices, and cheese to make these cutlets from scratch at home.
The best part is you can make these rava cutlets in advance, store them in the refrigerator, and pan-fry before serving.
And I almost forgot that you could cook these rava cutlets in an air-fryer or in the oven. So now you have three alternatives – pan fry, air-fry, and bake , to make tasty and crunchy crispy cutlets at home in no time.
Reasons To LOVE Rava Cutlet
- kid-approved recipe
- highly customizable
- easy to make and store
- can be made 2 – 3 days in advance
- you can pan-fry, air-fry, or bake them
Watch Suji Cutlet Video
Serving Suggestion
Rava Cutlet tastes delicious with a spicy dipping sauce like a green Mint Chutney , roasted tomato chutney , or spicy mango dip .
My Tried & True Tips
- Allow cheese to melt in the milk before adding the semolina (rava).
- Never ever add salt while boiling the milk . The milk might curdle. Also, the cheese has some saltiness, so add the salt accordingly.
- Add the semolina in small batches to nicely mix the batter. Continuously stir the milk while adding the semolina. This trick helps in avoiding any lumps in the mixture.
- Be patient and allow the semolina mixture to set on the baking tray. This might take 30 minutes to 1 hour. If you are in a hurry, keep the baking tray with cutlet mixture in the freezer for a quick turnaround result.
- If you have a jar of good quality bread crumbs , coat the cutlets with them and pan fry them. I am sure you will love these cutlets even more.
More Cutlet Recipes
- Oats Cutlet
- Vegetable Cutlet
- Masoor Dal Cutlet
- Sabuadana Cutlet
- Corn Paneer Cutlet
Ingredients
- ▢ 1 ½ Cup Milk
- ▢ ½ Cup chopped onion
- ▢ ½ Cup grated cheese
- ▢ 1 tablespoon chopped coriander
- ▢ 1 Cup rava/sooji (Semolina)
- ▢ 1 teaspoon Italian Herbs (organo and chilli flakes)
- ▢ 1 teaspoon black pepper or to taste
- ▢ Salt to taste
- ▢ 2 – 3 tablespoon cooking oil
Instructions
- Boil milk in a pan. Add cheese cubes, chopped onion, Italian seasoning and stir to combine.
- Once the cheese is melted, slowly add the semolina. Continuously stir the mixture. Turn off the heat.
- Now add the salt, pepper, and coriander. Continuously stir the mixture until it reaches a thick spreading consistency. Set aside.
- Grease a square tray with butter.
- Spread the semolina mixture on the tray. Keep the thickness of half inch. Gently press it with the spatula.
- Set it aside for one hour or till it is set. You can also keep it in the fridge for 30 minutes.
- Cut the cutlets into the desired shapes using a knife or a cookie cutter.
- You can serve them as it is or pan fry for a crispy texture. You can store these cutlets in the fridge for a week. Reheat or pan fry whenever required.
- To pan fry the rava cutlets, heat 2 tablespoon of oil in a pan.
- Fry the cutlets till they turn crisp from both the sides.
- Serve Cheese Rava Cutlets warm with your favorite chutney or ketchup.
Recipe Notes:
- Without pan-frying these cutlets can be stored in the fridge for 3 – 4 days. Whenever required bring then out and pan-fry.
- Allow the cheese to melt nicely in the milk before adding semolina.
- Never add salt while boiling the milk or before adding semolina. The milk will curdle.
Nutrition
We follow a strict NO SPAM Policy
