Cabbage salad
3.8
undefined Eastern
This bright, crunchy cabbage salad pairs thinly shredded cabbage with sweet carrot and sharp onion, all tossed in a tangy apple-cider vinaigrette with fresh dill. It's a refreshing, make-ahead side that balances crisp texture with a lively, slightly sweet dressing—perfect for BBQs, weeknight dinners, or as a crisp accompaniment to rich mains.
Effort
Light
Difficulty
Easy
Price
0,36€/ serving
Kcal
Protein
Fiber
Method
Core and thinly shred the White Cabbage into fine ribbons; place in a large mixing bowl.
Peel and grate the Carrot and add it to the bowl with finely sliced Onion.
In a separate small bowl or jar, whisk together the Sunflower Oil, Apple Cider Vinegar, and Granulated Sugar until the sugar is fully dissolved.
Season the dressing with Salt and freshly ground Black Pepper to taste, then taste and adjust the balance of sweet and tangy.
Pour the dressing over the cabbage mixture and toss thoroughly so every ribbon is coated.
Chop the Dill and fold it into the salad, reserving a few fronds for garnish.
Let the salad sit at room temperature for 10–20 minutes or chill for up to an hour to allow the flavors to marry; toss again before serving and adjust seasoning if needed.
Nutrition Info
Per Serving
CARBS
9.7g
PROTEIN
1.2g
FAT
7.2g
SUGAR
5.3g
SATURATED FAT
0.7g
FIBER
3.1g
SODIUM
1.5g
Health Summary
Publish
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Ingredients
For 4 servings
Adjust servings
Cabbage salad
- 1/2 medium White Cabbage, about 600 g, finely shredded
- 1 large Carrots, grated
- 1/2 small Onion, very thinly sliced
- 2 tbsp Sunflower Oil
- 2 tbsp Apple Cider Vinegar
- 1 tsp Granulated Sugar
- 1 tsp Salt, fine, plus more to taste
- 1/4 tsp Pepper (Black), freshly ground
- 2 tbsp Dill, fresh, finely chopped