Description
Discover the vibrant flavors of Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo). This light and refreshing salad combines shredded green and purple cabbage, crisp carrots, and cucumber, all tossed in a zesty vinaigrette made with apple cider vinegar, olive oil, and Dijon mustard. It’s the perfect side dish for summer picnics, barbecues, or weeknight dinners—offering a delightful crunch without the heaviness of mayonnaise. Quick to prepare and budget-friendly, this salad packs a punch of nutrients while appealing to all palates. Enjoy it immediately or let it chill for a bit to enhance the flavors even more!
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, shredded or julienned
- 1/2 English cucumber, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large mixing bowl, combine shredded green cabbage, purple cabbage, carrot, and cucumber.
- In a small bowl, mix apple cider vinegar, olive oil, Dijon mustard, sugar or maple syrup, salt, and black pepper. Whisk until emulsified.
- Pour the dressing over the vegetables and toss until well coated.
- Stir in chopped parsley for added flavor.
- Serve immediately or refrigerate for at least 30 minutes to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 5g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Feel free to add bell peppers or radishes for extra crunch. Adjust sweetness based on your taste preference by modifying sugar or maple syrup.