This magic green cabbage salad is crisp, fresh, and ready in minutes — a perfect light side or detox-friendly lunch. A bright parsley-garlic dressing coats every shred of cabbage for maximum flavor. If you love fresh vegetable dishes, try my warm eggplant and mozzarella salad or this super-fast chicken Caesar salad next, and save the classic ratatouille for a cozy weekend cook.
Ingredients
- 1/4 head cabbage, shredded
- 1 carrot, grated
- 1 cucumber, diced
- Fresh dill, chopped
- For the dressing: 1 bunch parsley, 2 garlic cloves, 50 ml (3 tbsp) olive or flaxseed oil, juice of 1/2 lemon, salt to taste
Instructions
- Finely shred the cabbage.
- Add the carrot, dill, and cucumber.
- For the dressing, blend all dressing ingredients until smooth.
- Toss the salad with the dressing and let it rest a few minutes before serving.
Tips
- Massage the shredded cabbage with a pinch of salt for a minute to soften it.
- Add the dressing just before serving so everything stays crisp — for more fresh-produce basics, see USDA.gov.
- Let the salad rest 10–15 minutes so the cabbage soaks up the dressing.
Nutrition: per 100 g: 60 kcal, protein 1.4 g, fat 3.8 g, carbs 5 g.