Description
Experience a burst of flavor with this Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo). This vibrant, refreshing side dish combines the crunch of green and purple cabbage, carrots, and cucumbers, all tossed in a zesty vinaigrette. Perfect for summer cookouts or weeknight dinners, it offers a light and nutritious alternative to traditional slaws.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, shredded
- 1/2 English cucumber, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar or maple syrup
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large mixing bowl, combine the green cabbage, purple cabbage, carrot, and cucumber.
- In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, sugar (or maple syrup), salt, and pepper until emulsified.
- Pour the dressing over the vegetable mixture and toss until evenly coated.
- Stir in chopped parsley for extra flavor.
- Serve immediately or chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 6g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg