|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 10g|
|Vitamin C 36mg||182%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crunchy red cabbage salad is tasty, healthy, and easy to prepare. The hummus sticks, dried cranberries and cashews are all optional additions, as the salad is good even without these treats.
Gather the ingredients.
In a large bowl, toss together the chopped cabbage and scallions.
In a small bowl, whisk together the vinegar, sugar, oil, and soy sauce.
Pour the dressing over the cabbage and scallion mixture.
Mix well, cover and refrigerate until ready to serve.
Just before serving, add the hummus sticks, cranberries, and/or cashews if using. Toss again to coat all of the ingredients in the dressing.
- The recipe calls for chopping the cabbage, but you can also shred it with a food processor or large chef's knife if you prefer a slaw-style salad.
- Reduced-sodium soy sauce will work well in this recipe.
- Note that though you can serve it right away, this salad is best when the cabbage marinates in the dressing for a few hours or overnight first