Ingredients
4 cups finely shredded green cabbage
2 medium carrots, grated or julienned
1 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon Dijon mustard
Fresh parsley, chopped, optional
Instruction
Wash and prepare all the vegetables.
Finely shred the cabbage and place it in a large bowl.
Grate the carrots and add them to the cabbage.
Thinly slice the red onion and mix it with the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the cabbage mixture.
Toss everything thoroughly until the vegetables are evenly coated.
Let the salad rest in the refrigerator for 15–30 minutes to allow the flavors to develop.
Toss once more before serving and garnish with fresh parsley if desired.
Method
Prepare the vegetables by shredding the cabbage, grating the carrots, and thinly slicing the red onion. Combine the dressing ingredients separately, then pour the dressing over the vegetables and mix well. Chill briefly before serving for a crisp and flavorful salad.
Benefits
Cabbage provides fiber and vitamin C.
Carrots are a good source of beta-carotene and antioxidants.
Red onions contain beneficial plant compounds.
The vegetables provide a refreshing, low-calorie addition to meals.
Nutrition
Approximate per serving, depending on the dressing and serving size
Calories: 120–160 kcal
Protein: 2–3 g
Carbohydrates: 12–16 g
Fat: 7–10 g
Fiber: 3–5 g
Vitamin C: High
Vitamin A: High
Conclusion
This fresh cabbage, carrot, and red onion salad is crunchy, colorful, and easy to prepare. The light homemade dressing gives the vegetables a delicious sweet-and-tangy flavor, making it a refreshing side dish for lunch or dinner.