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Cabbage & Carrot Salad

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15min

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6 servings

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This crunchy and colorful salad combines shredded cabbage and carrots with a tangy apple cider vinaigrette. The addition of toasted sunflower seeds adds a nutty flavor and extra texture to the salad. This easy-to-make salad is a great side dish for barbecues, picnics, or everyday meals, and it's packed with nutrients and fiber.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the cabbage

Remove the outer leaves and core from 1 medium head of green cabbage. Finely shred the cabbage using a sharp knife or a mandoline. Place the shredded cabbage in a large salad bowl.

2
Prepare the carrots

Peel and grate 2 large carrots using a box grater. Add the grated carrots to the salad bowl with the shredded cabbage.

3
Toast the sunflower seeds

In a small, dry skillet, toast 1/2 cup of sunflower seeds over medium heat, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Remove from heat and let cool slightly.

4
Prepare the vinaigrette

In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 1/4 cup of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

5
Assemble the salad

Pour the apple cider vinaigrette over the shredded cabbage and grated carrots in the salad bowl. Toss the salad until all the ingredients are well coated with the dressing.

6
Add the sunflower seeds

Sprinkle the toasted sunflower seeds over the salad and gently toss to combine.

7
Serve

Serve the cabbage and carrot salad immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing side dish.

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