This cabbage salad is a testament to the beauty of simplicity. The shredded cabbage provides a crisp, refreshing base that contrasts beautifully with the sweetness of carrots and the sharpness of red onions. Every bite is a burst of flavor—bright, tangy, and ever-so-slightly sweet, thanks to the honey in the dressing. The sunflower seeds or almonds offer a satisfying crunch that rounds out the salad, making it as exciting in texture as it is in taste. It’s the kind of dish that elevates humble ingredients into something extraordinary, perfect for pairing with anything from grilled meats to a simple sandwich.
Ingredients:
Salad:
- 1 small green cabbage, shredded (about 4 cups)
- 1 small red cabbage, shredded (optional for color)
- 2 carrots, grated
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup sunflower seeds or sliced almonds (optional, for crunch)
Dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- Salt and pepper to taste
- 1 tsp sesame seeds (optional)
Instructions:
- Prepare the Vegetables: Start by shredding the green cabbage and red cabbage (if using) into thin strips. You can do this by hand with a knife or with a mandoline for more uniform slices. Transfer the shredded cabbage to a large salad bowl. Grate the carrots and add them to the bowl along with the cabbage. Next, thinly slice the red bell pepper and red onion and toss them into the salad mixture. Chop the fresh parsley and sprinkle it over the vegetables.
- Add Optional Crunch: If you’d like to add an extra crunchy texture to the salad, toss in the sunflower seeds or sliced almonds. These add a delightful bite and complement the softness of the cabbage and carrots.
- Make the Dressing: In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper. You can adjust the sweetness and tanginess by adding more honey or vinegar, according to your taste preference. If you want a bit more flavor complexity, stir in a teaspoon of sesame seeds.
- Dress the Salad: Pour the dressing over the cabbage mixture. Use salad tongs or clean hands to thoroughly toss everything together, making sure the dressing coats all the vegetables evenly. If you have time, let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
- Serve and Enjoy: Once the salad has been tossed with the dressing, it’s ready to serve. The salad will retain its crunch for several hours, making it a great dish to prepare ahead of time. You can garnish with extra parsley or sesame seeds before serving, if desired.
