Colorful Cabbage Salad

This might be one of the most colorful salads that I have ever made. This cabbage salad is super healthy and easy to make. Purple cabbage has numerous health benefits such as reducing inflammation and possibly reducing the risk of cancer and certain heart diseases. Purple cabbage is low in calories but is rich in vitamins A, K, and C.

The health benefits of cabbage are so easy to add to your diet as the vegetable can be eaten raw, cooked, or fermented. For more cabbage recipes such as Polish Stuffed Cabbage (Golabki) and Saurkraut please take a look at the other recipes on my website!

This nutrient-dense colorful cabbage salad can be enjoyed on its own or as a side dish. I love to pair this salad with smoked salmon or chicken. This salad also pairs perfectly with my Salmon Cakes recipe!

Please see the printer-friendly version at the bottom of the page!

Ingredients

• 1/2 of a large head or 1 small head of purple cabbage
• 1 large cucumber
• 1 bell pepper
• Handful of cilantro
• 1/3 cup shredded carrot
• 1 can chickpeas
• Juice of 1/2 lemon
• 2 tbs olive oil
• Salt and pepper to taste

Instructions

1. Carefully shred cabbage on the medium side of a grater and add to a large bowl.
2. Slice bell pepper and cucumber and add to bowl.
3. Add shredded carrot and finely chopped cilantro to the bowl.
4. Squeeze juice of 1/2 lemon over the salad and mix.
5. Drain canned chickpeas and add to the rest of the ingredients.
6. Drizzle olive oil over the salad and add salt and pepper to taste.
7. Mix well and enjoy.

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Purple Cabbage Salad

Yield: 8 Servings

Prep Time: 25 minutes

This colorful purple cabbage salad is nutrient-dense and super quick to make!

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Ingredients

• 1 small head of purple cabbage or 1/2 of a large head
• 1 large cucumber
• 1 bell pepper
• Handful of cilantro
• 1/3 cup shredded carrot
• 1 can chickpeas
• Juice of 1/2 lemon
• 2 tbs olive oil
• Salt and pepper to taste

Instructions

1. Carefully shred cabbage on the medium side of a grater and add to a large bowl.
2. Slice bell pepper and cucumber and add to bowl.
3. Add shredded carrot and finely chopped cilantro to the bowl.
4. Squeeze juice of 1/2 lemon over the salad and mix.
5. Drain canned chickpeas and add to the rest of the ingredients.
6. Drizzle olive oil over the salad and add salt and pepper to taste.
7. Mix well and enjoy.

Notes

This can be stored in the fridge in an airtight container for up to 4 days.