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Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo)

Close-up of a vibrant cabbage salad featuring shredded green and purple cabbage, carrots, and cucumber slices.

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You will make this fresh, crunchy cabbage salad tossed in a light, tangy vinaigrette. It uses simple ingredients and comes together fast, making it a perfect, healthy side dish for any meal.

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

Instructions

  1. Prepare the vegetables: Place the shredded green and purple cabbage, shredded carrot, and sliced cucumber into a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and pepper until the dressing emulsifies slightly.
  3. Combine: Pour the dressing over the vegetables. Toss everything well until the vegetables are evenly coated.
  4. Finish: Stir in the fresh chopped parsley.
  5. Serve or chill: You can serve this cabbage salad immediately for maximum crunch, or cover and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

  • For meal planning, this salad holds up well in the refrigerator for up to three days, making it great for weekly meal prep.
  • If you are looking for alternatives to traditional side dishes, this salad is a great option that requires no complex meal planning.
  • This recipe is naturally light and fits well with many healthy eating approaches, unlike some heavy meal delivery companies options.

Nutrition

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