A fresh, crunchy, light salad made with cabbage, cucumber, carrots, herbs, and a zesty lemon dressing. It is perfect as a side dish, light lunch, or refreshing addition to an anti-inflammatory/Mediterranean-style meal.

Servings

4 servings

Prep Time

15 minutes

Cook Time

0 minutes

Total Time

15 minutes

Ingredients

For the Salad

• 4 cups finely shredded green cabbage
• 2 medium cucumbers, thinly sliced
• 1 medium carrot, grated or julienned
• 1/4 small red onion, very thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons green onions, sliced
• 1 tablespoon sesame seeds, optional

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the vegetables: Wash and dry the cabbage, cucumbers, carrot, onion, parsley, and dill thoroughly.
2. Slice the cabbage: Finely shred the cabbage into thin, bite-sized pieces.
3. Prepare the cucumber: Slice the cucumbers thinly. If they are particularly watery, lightly sprinkle them with salt and let them sit for 5 minutes, then gently pat dry.
4. Combine the vegetables: Add cabbage, cucumber, carrot, red onion, parsley, dill, and green onions to a large mixing bowl.
5. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, garlic, Dijon mustard, salt, and black pepper.
6. Dress the salad: Pour the dressing over the vegetables.
7. Toss well: Gently toss everything together until the vegetables are evenly coated.
8. Add sesame seeds: Sprinkle with sesame seeds if desired.
9. Rest: For the best flavor, let the salad sit for about 10–15 minutes before serving.
10. Serve: Toss once more and serve chilled or at cool room temperature.

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 135 kcal
• Protein: 2 g
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Net Carbs: 7 g
• Sugars: 5 g
• Sodium: 330 mg

Nutrition values are estimates and will vary depending on the exact ingredients and quantities used.

Why You’ll Love This Salad

• Crisp and refreshing
• No cooking required
• Naturally vegetarian
• Easy to make ahead
• Good source of vegetables and fiber
• Olive oil provides heart-friendly unsaturated fats
• Easily adaptable for low-carb or Mediterranean-style eating

Easy Variations

For extra protein: Add grilled chicken, tuna, boiled eggs, chickpeas, or grilled shrimp.

For more crunch: Add sunflower seeds, pumpkin seeds, or chopped almonds.

For a creamy version: Replace part of the dressing with plain Greek yogurt.

For a spicy version: Add red pepper flakes or finely chopped jalapeño.

For a Mediterranean twist: Add cherry tomatoes, feta cheese, and Kalamata olives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage holds its crunch better than lettuce, but the cucumbers will release some water over time.

Tip: If preparing ahead, keep the dressing separate and toss it with the vegetables just before serving.

Q&A

Q: Can I make this salad ahead of time?
Yes. You can prepare the vegetables several hours ahead. For maximum crunch, refrigerate the dressing separately and combine shortly before serving.

Q: Is this salad low-carb?
Yes, it can fit into a low-carb diet. To reduce carbohydrates further, omit the honey/maple syrup and use fewer carrots.

Q: Can I use red cabbage?
Absolutely. Red cabbage gives the salad a beautiful color and adds a slightly stronger flavor.

Q: Can I skip the apple cider vinegar?
Yes. Simply replace it with additional lemon juice or white wine vinegar.

Q: Can I make it without honey?
Yes. The honey is optional and mainly balances the acidity of the dressing.

Q: What protein goes best with this salad?
Grilled chicken, salmon, shrimp, tuna, or boiled eggs pair especially well with it.

Q: Can I use Greek yogurt in the dressing?
Yes. Mix 2 tablespoons plain Greek yogurt with the lemon juice, garlic, mustard, and a little olive oil for a creamy dressing.

Q: Is this salad suitable for meal prep?
Yes, but keep the dressing separate until you’re ready to eat it for the best texture.

Q: Can I add avocado?
Yes. Add diced avocado immediately before serving to prevent it from browning.

Q: Is it gluten-free?
The ingredients listed are naturally gluten-free. If using packaged mustard or other prepared ingredients, check their labels for gluten-containing additives.