Simple and Healthy Cabbage Salad for Dinner (Print version)
A crisp cabbage dinner salad with chickpeas, fresh vegetables, herbs, sunflower seeds, and a bright apple cider vinaigrette.
# Ingredients:
For the salad
01 -
1 small green cabbage, about 1 1/2 lb (680 g), cored and thinly shredded
02 -
1 teaspoon fine sea salt, plus more to taste
03 -
1 large carrot, grated
04 -
1/2 English cucumber, diced
05 -
1 cup (150 g) cherry tomatoes, halved
06 -
1 can (15 oz or 425 g) chickpeas, drained and rinsed
07 -
3 green onions, thinly sliced
08 -
1/2 cup (15 g) chopped fresh parsley
09 -
1/3 cup (45 g) roasted sunflower seeds
For the vinaigrette
10 -
1/4 cup (60 ml) extra-virgin olive oil
11 -
2 tablespoons apple cider vinegar
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon Dijon mustard
14 -
1 teaspoon maple syrup or honey
15 -
1 small garlic clove, finely grated
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Remove the outer leaves from the cabbage, cut out the core, and slice the cabbage very thinly with a sharp knife or mandoline.
02 -
Place the cabbage in a large bowl and toss with 1 teaspoon salt. Let it stand for 10 minutes, then squeeze gently with clean hands to remove excess moisture.
03 -
Whisk olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, garlic, and black pepper in a small bowl or shake them in a jar until blended.
04 -
Add carrot, cucumber, tomatoes, chickpeas, green onions, parsley, and sunflower seeds to the cabbage bowl.
05 -
Pour over most of the dressing and toss well. Taste, then add more dressing or salt as needed. Serve right away for the best crunch.
# Good to know:
01 -
Best served soon after dressing for maximum crunch.
02 -
Prep the cabbage and dressing ahead, then combine before dinner.
03 -
Use maple syrup for a vegan salad.