Healthy Cabbage Salad
Everything julienned fine, dressed simply. Keeps well if you hold the apple and dressing back.
Ingredients
- ½ head cabbage, shredded
- 1 large carrot, julienned
- 2–3 small cucumbers, julienned
- 1 medium or ½ large bell pepper, julienned
- 8 radishes, julienned
- 1–2 celery stalks, thinly sliced
- 1 apple, julienned
- Fresh herbs — green onion, dill, parsley — minced
- 4–5 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar, or honey
- Salt and pepper, to taste
Instructions
Shred the cabbage and julienne the carrot, cucumbers, bell pepper and radishes. Slice the celery thinly.
Cut the apple last, just before serving, or hold it in lemon water so it does not brown.
Combine all the vegetables with the minced herbs.
Whisk the oil, vinegar, sugar, salt and pepper together.
Toss everything with the dressing. Serve cold or at room temperature.
Notes
For meal prep, keep the cut vegetables separate for up to a week and add the apple, herbs and dressing right before serving.