Healthy Cabbage Salad
Prep time
Total time
When someone says you should "eat a rainbow" of foods, just pull up this recipe. It's simply loaded with antioxidants and even boast a range of minerals and a good dose of fiber. Plus, the sweet, savory, soft, and crunchy elements of this delicious salad make it a delight to eat!
Recipe type: Appetiser
Cuisine: American
Serves: 4 servings
  • 2 cups shredded green or red cabbage
  • ¾ cup chopped broccoli or cauliflower
  • ½ cup chopped fresh parsley
  • ½ cup pecans or walnuts, lightly toasted (can omit for nut-free)
  • ¼ cup chopped sweet onion
  • 1 large carrot, grated
  • 1 medium apple, cored and diced
  • 1 rib celery, diced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon agave nectar (can sub your honey or your sweetener of choice)
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground fennel, or to taste
  • ½ cup raisins, currants, or dried cranberries
  1. Add the cabbage, broccoli or cauliflower, parsley, nuts, onion, carrot, apple, and celery to a large salad bowl.
  2. In a small bowl, whisk together the oil, vinegar, sweetener, salt, and fennel until combined.
  3. Drizzle the dressing over the vegetables in your salad bowl, and toss to coat.
  4. Top with the dried fruit.
  5. Serve immediately, or cover and refrigerate to let the flavors meld a bit. Toss again before serving. This salad will keep for up to 3 days in the refrigerator.
Nutrition Note: Using dried cranberries instead of raisins, can reduce the sugars by about 6 grams, depending on the brand.
Nutrition Information
Serving size: ¼ recipe Calories: 315 Fat: 20.1g Saturated fat: 2.1g Carbohydrates: 34.2g Sugar: 23.9g Sodium: 270mg Fiber: 5.5g Protein: 5.8g
Recipe by Go Dairy Free at