Cabbage Salad
I'm truly obsessed with this recipe. It's bright, crunchy, refreshing and perfectly seasoned. The cabbage stays crispy so you can prep it ahead of time, the herbs are a lovely pop of flavor, the lemon and olive make the perfect dressing and the dried mint just sends it over the edge.
Servings: 6 people
Equipment
Ingredients
- 6 cups green cabbage shredded
- ½ cup parsley chopped
- 3 green onions sliced
For the Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon dried mint
- ½ teaspoon kosher salt plus more to taste
- 2 cloves garlic minced
Instructions
- In a small bowl, mix the ingredients of the dressing together.
- Place shredded green cabbage, chopped parsley and green onions in a large bowl. Pour the dressing over the veggies and toss to combine.
- Let sit for an hour before serving. Toss before serving.
Nutrition
Calories: 131kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 211mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 1mg