This Skinny Cabbage Salad is the perfect recipe for summer: light, fresh, healthy and soooo easy to make. Oh! And it helps you lose pounds too!
This is probably the healthiest salad ever! In addition to being low-cal and delicious, this cabbage salad has a lot of health benefits that should not be disregarded. Cabbage is one of the healthiest vegetables you can find. Close to 500 studies have been conducted that shows cabbage has powerful properties that can prevent and fight cancer. Cabbage is also very beneficial to our digestive system and cardiovascular health. So to sum it up, dear friends: EAT MORE CABBAGE!
I’ve grown up eating a lot of cabbage. It is a very valued vegetable in Ukraine. We eat fresh cabbage salads (like this one) and we also sauté the cabbage and pickle it for winter. Although I enjoy all cabbage recipes, my favorite one is this simple and tasty cabbage salad.
INGREDIENTS:
- 5 cups thinly sliced cabbage
- 2 cups shredded carrot
- 1/3 cup finely chopped dill
- 1/3 tsp salt
- 1/3 tsp pepper
- 1 tbsp extra virgin olive oil
HOW TO MAKE CABBAGE SALAD?
- To make this wonder-salad you’ll need to slice the cabbage into strips just like you would for coleslaw. Add some shredded carrots, finely chopped dill and some salt. After that you need to “massage” the cabbage with salt. This helps to soften the cabbage and add a nice texture.
- Add some olive oil and pepper to the salad and give it a final stir. Now you have a healthy, crunchy and tasty salad ready!
I like to serve this cabbage salad with boiled potatoes, rice or quinoa. But this salad makes a great side to almost any dish. Give it a try and you won’t be disappointed. Stay healthy, friends!
Skinny Cabbage Salad
Ingredients
- 5 cups thinly sliced cabbage
- 2 cups shredded carrot
- 1/3 cup finely chopped dill
- 1/3 tsp salt
- 1/3 tsp pepper
- 1 tbsp extra virgin olive oil
Instructions
- In a large bowl add the cabbage, carrots and dill. Sprinkle the salt on top.
- "Massage" the salad for 4-5 minutes to soften the cabbage and allow it to develop a nice texture.
- Add olive oil and pepper and stir everything together.
Notes
Nutrition
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PIN THIS RECIPE FOR LATER
Tania, I had problems making this recipe. First of all, I have no clue about 1/3 tsp. I could not imagine that would be enough. Then I needed much more than half a cabbage so I used a whole cabbage for 8 cups and 3 cups shredded carrots. On my second attempt I used 1/3 cup of salt which was way out of line and had to rinse the mixture several times still having it too salty. I have decided to try one tablespoon the next time. What comments would you like to send me?
Hi Maggie! I strongly suggest you buy a set of measuring spoons. This will be a great help to you. You’d need to sprinkle a bit of salt onto the cabbage, just to taste. Don’t go overboard! One tablespoon is going to be way too much. Thanks!
As you can see, Tania, I have not given up. I have many sets of spoons but none of them equal 1/3 tsp. But yes, the amount of salt I used really ruined the dish. But as you can see, I have given up on trying it again. They all seem to be multiples of 2. 1/8, 1/4, 1/2, 3/4 and I
This recipe looks amazing! I’m going to make it tonight. I was checking out the nutrition facts and am wondering what constitutes a serving?
Thank you so much, Mj! The total amount of ingredients listed makes 4 servings. So 1 serving is a 1/4 of the whole bowl of salad you are going to end up with. Hope this helps.
I loved how simple, clean and different this was! We used it also as a topping for carnitas and jasmine rice dish with a squeeze of lime.
Thanks, Chloe! I make this salad quite often. I love your idea of putting it on carnitas!
Chloe, where did you find a measuring spoon for 1/3 tsp?