Crunchy Purple Cabbage Salad Recipe
If you're looking for beauty in food, then what's prettier than vibrant purple cabbage? Purple cabbage also known as red cabbage (even though it looks purple) is a versatile vegetable with loads of health benefits. Not only is it loaded with fiber, vitamins, and minerals, but because it's in the cruciferous family of vegetables it comes with yet another list of superstar traits.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Purple cabbage has a permanent home in my crisper drawer. I love adding it to every salad I make, and because it has a long shelf life, I can use a little bit each day for several weeks."
In this salad, purple cabbage is the star of the show giving off a satisfyingly crunchy texture and a feast for the eyes. Read on to learn how to make this purple salad brimming with health benefits!
Gather the ingredients for crunchy purple cabbage salad
To make this recipe, head to the produce aisle at the grocery store and pick up some purple cabbage. "You'll need about half a head for this recipe if you are using a good size cabbage," Hahn remarks. Then grab a red onion and some shredded carrots. You can add some fresh parsley to your basket too if you want to add a pop of green to the finished dish.
Then, to dress the salad, we'll need some olive oil, red wine vinegar, Italian seasonings, salt, and pepper. "One of my secrets for getting lots of vitamin A is always having shredded carrots in the house. They are so easy to throw into soup, salads, or Buddha bowls because they are ready to go," Hahn shares.
Prep the vegetables
The first step in making this colorful salad is to cut the cabbage. You can use a mandolin for this job or a really sharp knife. We're going for very thin slices which will make this salad easy to eat. Follow the same method for slicing the red onion. Then pull out a big bowl and combine the sliced cabbage, red onion, and carrots.
Make the dressing
For the dressing we'll be mixing it in a small bowl so grab one and add the olive oil, red wine vinegar, Italian seasoning, salt, and pepper and blend with a small whisk. "I love the freshness of homemade dressings. They are so easy to make and this one doesn't require a blender or food processor which makes it extra simple," Hahn shares.
Toss the salad with the dressing and serve
The last step is to toss together the salad ingredients with the dressing. Hahn says, "I like to add the dressing right before serving. It will be fine if it's dressed ahead of time, but the salad will look the most vibrant right after you have tossed it with the dressing."
This salad is a great item to bring to a barbeque potluck or enjoy with burgers or sandwiches at home. It also makes a great topper for sloppy joes or a pulled pork sandwich. Whether you're on a mission to include more cruciferous vegetables in your life or just looking for a crisp and crunchy salad, this recipe will be your new best friend.
- ½ large purple cabbage (or a whole small one)
- ½ red onion
- 1½ cups shredded carrots
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- chopped parsley
- Use a knife or a mandolin to slice the cabbage as thin as you can get it, so it is almost shaved. Do the same with the red onion. Combine the cabbage, red onion, and carrots in a large bowl.
- In a small bowl, combine the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Use a small whisk to blend the dressing.
- Toss the dressing with the salad ingredients and top with fresh parsley if desired.
| Calories per Serving | 99 |
| Total Fat | 9.1 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 4.4 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 2.0 g |
| Sodium | 139.9 mg |
| Protein | 0.5 g |
