Description

Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo) is a vibrant, refreshing dish that will brighten up any meal. This salad combines the crunch of fresh green and purple cabbage with the sweetness of carrots and the coolness of cucumbers, all tossed in a zesty apple cider vinegar dressing. Perfect for picnics, barbecues, or as a light side dish during weeknight dinners, it offers a healthy alternative to traditional creamy salads. With quick preparation and simple ingredients, this colorful medley not only pleases the palate but also provides a nutritious boost. Enjoy this salad immediately or let it chill for a while to enhance the flavors even further.

Ingredients

Scale

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 large carrot, shredded or julienned
1/2 English cucumber, thinly sliced
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon granulated sugar or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

In a large mixing bowl, combine shredded green and purple cabbage, shredded carrot, and sliced cucumber.
In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and pepper until well combined.
Pour the dressing over the vegetables and toss until evenly coated.
Stir in chopped parsley for added flavor.
Serve immediately for maximum crunch or refrigerate for at least 30 minutes to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: None
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 100
Sugar: 5g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg