Crunchy Red Cabbage Salad (Parve)

Crunchy Red Cabbage Salad

The Spruce / Giora Shimoni

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
124 Calories
7g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 124
% Daily Value*
Total Fat 7g 9%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 249mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 10g
Protein 2g
Vitamin C 36mg 182%
Calcium 51mg 4%
Iron 1mg 5%
Potassium 318mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 medium head red cabbage, outer leaves removed, trimmed, and coarsely chopped

  • 5 scallions, trimmed and sliced

  • 1/2 cup apple cider vinegar

  • 1/4 cup sugar

  • 1/4 cup neutral oil (e.g., canola or grapeseed)

  • 2 tablespoons soy sauce

  • Hummus sticks, optional

  • Dried cranberries, optional

  • Cashew nuts, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, toss together the chopped cabbage and scallions.

  3. In a small bowl, whisk together the vinegar, sugar, oil, and soy sauce.

  4. Pour the dressing over the cabbage and scallion mixture.

  5. Mix well, cover and refrigerate until ready to serve.

  6. Just before serving, add the hummus sticks, cranberries, and/or cashews if using. Toss again to coat all of the ingredients in the dressing.

Tips

  • 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