Are you ready to elevate your salad game with a burst of color and crunch? The Fall Cabbage Crunch Salad is not just a side dish; it’s a vibrant celebration of fresh ingredients that will tantalize your taste buds and impress your guests! Packed with the earthy flavors of cabbage, the sweetness of raisins, and the delightful crunch of sunflower seeds, this salad is the perfect addition to any autumn gathering or a healthy weekday meal. In just 20 minutes, you can whip up this deliciously simple recipe that will have everyone asking for seconds. Dive into the recipe below and discover how easy it is to create a salad that’s as nutritious as it is delicious!
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red cabbage, shredded
- 1/2 cup green onions, sliced
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Wash all fresh produce thoroughly under cool running water, ensuring to remove any dirt or debris from the cabbage, carrots, and green onions.
- Using a sharp chef's knife, finely shred the green cabbage into thin, uniform strips, aiming for pieces approximately 1/4 inch wide.
- Similarly, shred the red cabbage into comparable thin strips, maintaining a consistent size to ensure even texture throughout the salad.
- Grate the carrots using a box grater or food processor, creating thin, delicate carrot shreds that will blend seamlessly with the cabbage.
- Slice green onions diagonally into thin rings, which will provide a mild, fresh onion flavor and visual appeal to the salad.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced green onions.
- Add sunflower seeds and raisins to the vegetable mixture, gently tossing to distribute ingredients evenly.
- In a separate small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper to create a light, tangy dressing.
- Pour the dressing over the salad and toss thoroughly, ensuring all ingredients are well-coated and seasoned.
- For optimal flavor, cover the salad and refrigerate for 15-30 minutes before serving to allow ingredients to marinate.
- Before serving, give the salad a final gentle toss and adjust seasoning with additional salt and pepper if needed.
Tips
- Prep Ahead: To save time, you can wash and chop all your vegetables a day in advance. Just store them in airtight containers in the fridge until you're ready to toss the salad.
- Customize Your Crunch: Feel free to add other crunchy elements like chopped apples, nuts, or even some crispy bacon for an extra flavor boost!
- Marinate for Flavor: Allow the salad to marinate in the refrigerator for at least 15-30 minutes after tossing with the dressing. This helps the flavors meld together beautifully.
- Adjust the Dressing: If you prefer a creamier dressing, consider adding a dollop of Greek yogurt or mayonnaise to the vinaigrette for a richer taste.
- Season to Taste: Always taste your salad before serving. You might want to add a pinch more salt or a splash of vinegar to brighten the flavors.
- Serve Fresh: For the best texture, serve the salad fresh after marinating. If making ahead, keep the dressing separate until just before serving to maintain the crunchiness of the vegetables.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
