This Fresh Cabbage and Veggie Salad is a vibrant and nutrient-packed dish that combines the crispness of cabbage and cucumbers with the sweetness of carrots and the heartiness of potatoes. Topped with a flavorful honey-mustard dressing, it’s a perfect side dish or light meal. This salad is versatile, healthy, and quick to prepare, making it a go-to for busy days or casual gatherings.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- For the Salad:
- 1/2 head cabbage (approximately 300 g), thinly sliced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 onion, thinly sliced
- 1/2 teaspoon salt
- 1 medium potato, peeled and diced (about 150 g)
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon water
- 1-2 cucumbers, thinly sliced (about 150-200 g)
- 1 medium carrot (approximately 70 g), grated
- 2 cloves garlic, minced
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon mustard
- 1 pinch of salt
- 1 tablespoon lemon juice
Directions
- Prepare the Vegetables
- In a large bowl, combine the thinly sliced cabbage, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Massage the cabbage gently for 2-3 minutes to soften it slightly.
- Sprinkle 1/2 teaspoon salt over the sliced onion and set aside for 5 minutes. Rinse and drain the onions to remove excess salt.
- Cook the Potatoes
- Heat 1 tablespoon olive oil or vegetable oil in a small pan over medium heat.
- Add the diced potato and 1 tablespoon water. Cover and cook for 8-10 minutes, stirring occasionally, until the potato is tender. Remove from heat and let cool.
- Combine the Salad
- In the bowl with the cabbage, add the prepared onion, cooked potato, sliced cucumbers, grated carrot, and minced garlic. Toss gently to combine.
- Make the Dressing
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon mustard, a pinch of salt, and 1 tablespoon lemon juice until well emulsified.
- Assemble the Salad
- Pour the dressing over the salad and toss thoroughly to coat all the ingredients. Adjust seasoning with additional salt or lemon juice if needed.
- Serve
- Transfer the salad to a serving platter and enjoy immediately, or refrigerate for 10-15 minutes to allow the flavors to meld.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve alongside a bowl of soup or crusty bread for a light lunch.
- Use as a filling for wraps or sandwiches.
- Top with roasted nuts or seeds for added crunch.
- Add crumbled feta or goat cheese for extra creaminess.
Cooking Tips
- For added flavor, roast the diced potatoes instead of pan-cooking them.
- Use a mandoline slicer for uniformly thin slices of cabbage and cucumbers.
- Double the dressing ingredients if you prefer a more heavily dressed salad.
- Add fresh herbs like dill or parsley for an extra burst of flavor.
- Chill the salad before serving for a refreshing and crisp texture.
Nutritional Benefits
- Rich in Fiber: Cabbage, carrots, and cucumbers provide dietary fiber for improved digestion.
- Packed with Vitamins: Carrots are high in vitamin A, while cabbage and lemon juice provide vitamin C.
- Heart-Healthy Fats: Olive oil contributes monounsaturated fats, promoting heart health.
- Low-Calorie: A nutrient-dense dish that’s light yet satisfying.
Dietary Information
- Vegetarian-Friendly: Naturally vegetarian and can be made vegan by substituting honey with maple syrup.
- Gluten-Free: Contains no gluten ingredients.
- Dairy-Free: Suitable for those avoiding dairy.
Nutritional Facts (Per Serving)
- Calories: 180
- Protein: 3 g
- Fat: 9 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Sodium: 220 mg
Storage
- Refrigerator: Store leftover salad in an airtight container for up to 2 days.
- Dressing: Keep any extra dressing in a sealed container in the fridge for up to 1 week.
- Reheating: Not recommended as the salad is best served fresh and chilled.
Why You’ll Love This Recipe
- Quick and Easy: Ready in less than 30 minutes with minimal cooking.
- Nutritious: Packed with fresh vegetables and wholesome ingredients.
- Customizable: Easily adaptable with your favorite herbs or additional veggies.
- Flavorful: The honey-mustard dressing adds a perfect balance of sweet and tangy.
Conclusion
This Fresh Cabbage and Veggie Salad is a delicious and versatile recipe that’s as healthy as it is tasty. The combination of fresh, crunchy vegetables and the bold, tangy honey-mustard dressing will have everyone coming back for seconds. Perfect as a side dish or a light main, it’s a recipe you’ll want to make again and again. Give it a try and savor the wholesome goodness!
Frequently Asked Questions
- Can I use red cabbage instead of green cabbage?
- Yes, red cabbage adds a vibrant color and slightly sweeter flavor.
- Can I skip the potatoes?
- Absolutely, you can omit potatoes for a lighter salad or replace them with roasted sweet potatoes.
- What can I use instead of honey?
- Maple syrup or agave nectar are great substitutes for honey.
- Can I make this salad ahead of time?
- Yes, prepare the salad and dressing separately, and combine just before serving.
- Can I add protein to this salad?
- Yes, grilled chicken, boiled eggs, or chickpeas make great protein additions.
- How do I prevent the cabbage from being too tough?
- Massaging the cabbage with lemon juice and salt helps soften it.
- Can I use pre-shredded cabbage?
- Yes, pre-shredded cabbage saves time and works well in this recipe.
- What other vegetables can I add?
- Bell peppers, radishes, or cherry tomatoes are excellent additions.
- How long does the dressing last?
- The honey-mustard dressing can be stored in the fridge for up to a week.
- Is this salad suitable for meal prep?
- Yes, store the salad and dressing separately for freshness, and mix before eating.