Vegan Cabbage Salad

Vegan Cabbage Salad is one of those recipes that is very easy and uses ordinary ingredients, transforming them into something beautiful in color, crispy, and tasting so good. The foundation is composed of shredded cabbage, both red and green, which allows you to possess both a bland flavor and another tinge of flavor. Carrots will provide sweetness and color, with bell peppers offering a crunch. Green onions do not have too overpowering a flavor, and parsley makes the image complete with its freshness. Vegan Cabbage Salad is terrific as a side dish, but it also makes a wonderful dish and can be consumed as a light entrée.

STATS

• Diet: Vegan, dairy-free, gluten-free
• Prep time: 15 minutes
• Course: Side dish, salad
• Cuisine: International
• Cooking time: 0 minutes
• Serving size: 1 cup
• Yield: 6 servings
• Difficulty: Easy
• Total time: 15 minutes
• Cooking method: No cook

EQUIPMENT

• Large mixing bowl
• Sharp knife/mandoline
• Small jar/whisk for dressing
• Salad tongs/two big spoons

INGREDIENTS

• Four cups of shredded green cabbage
• Two cups of shredded red cabbage
• One big grated carrot
• 1 red bell pepper, cut thinly
• 2 tomatoes
• To taste of olives and peas
• A yellow bell pepper
• Three sliced green onions and a half cup of freshly chopped parsley
• 3 teaspoons of olive oil
• Two tablespoons of apple cider vinegar
• One tablespoon of lemon juice
• A single teaspoon of Dijon mustard
• One teaspoon of maple syrup
• Season with salt and black pepper as needed.

INGREDIENT NOTES

Green cabbage:

• This is the white meat of the salad. It is slightly sweet and retains crunch well even when it sits in the dressing.

Red cabbage:

• Adds high color and additional texture. It has a stronger taste than green cabbage and more antioxidants.

Carrot:

• Grated carrot will add natural sweetness and bright orange. It mitigates the astringency of cabbage and enhances every bite to be evened out.

Red pepper:

• Slicing thin peppers will give juiciness and crispness. They introduce a note of freshness and light sweetness, which unify the tastes.

Green onions:

• These are sweeter than normal onions. They supplement the right amount of sharpness but are not overbearing on the salad.

Parsley:

• Fresh parsley gives a fresh lift. It lightens the flavor and does not make the salad heavy. Both curly parsley and the flat-leafed type work well.

Apple cider vinegar:

• This adds a tang and somewhat fruity flavor. It pairs well with fresh veggies and isn’t as thick as white vinegar.

Lemon juice:

• Lemon juice is bright and sharp and adds freshness. It counterbalances the richness of olive oil and brings life to the salad.

Dijon mustard:

• Dijon thickens the dressing and puts in a little spice. It also assists the oil and the vinegar to mix together.

Maple syrup:

• The acidity is finished off by a hint of sweetness. It prevents the dressing from being sharp. One teaspoon is a difference maker.

INSTRUCTIONS

1. Put the red and green cabbage shreds in a big mixing dish.
2. Add the parsley, green onions, peas, olives, tomatoes, diced bell pepper, and shredded carrot. Stir thoroughly.
3. Put the olive oil, cider apple vinegar, juice from the lemon, Dijon mustard, maple syrup, salt, & pepper in a small bowl or jar.
4. Till smooth, whisk or shake.
5. Drizzle the veggies with the dressing. Using salad tongs, toss till everything is coated.
6. Try the salad. If necessary, adjust the lemon juice, salt, or pepper.
7. Before serving, chill for 15 minutes to let the flavors meld.

TIPS

• Cut the cabbage thinly so that it is tenderest. Thick slices are heavy to handle
• To have a professional look, you can use a mandoline to get even shreds.
• Add sunflower seeds or pumpkin seeds to enhance it and provide extra crunch and protein.
• Substitute cilantro in place of parsley to change the flavour.

STORAGE INFORMATION

Fridge:

• Store for not more than three days in a sealed bag. Before serving, toss to change up the texture.

Freezer:

• Not fit for freezing. Thawing will cause the peppers and cabbage to lose their crunch.

FAQS

Is pre-shredded coleslaw mix ok?

• Yes, it does & it saves time. The taste will be just as fresh

What protein can I add to the question?

• Chickpeas, tofu, or edamame beans are also a good option. They give the salad better fillings

Can this be prepared in advance?

• The thing is, though, that after a day or so, keep the dressing separate and mix just before serving.

NUTRITIONAL INFORMATION

Calories: 110
Protein: 2 g
Carbohydrates: 11 g
Dietary Fiber: 3 g
Fat: 7 g
Vitamin A: 35% DV
Vitamin C: 70% DV
Calcium: 6% DV
Iron: 5% DV