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Sattvic cabbage salad
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5 from 1 vote

White Cabbage Salad

Crunchy and healthful, this cabbage salad is quick and easy to make. With its well-rounded taste and crunchy texture, this salad is a perfect companion to warm baked sweet potatoes, veggie burgers, or falafels. Often I like to eat it with chickpeas.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Gluten-Free, Raw, Vegan
Keyword: almond musterd salad dressing, cabbage salad, coleslaw, white cabbage salad
Calories: 274kcal

Ingredients

  • 5 cups white cabbage thinly sliced
  • 2 carrots medium, shredded
  • 3 celery stalks
  • 1/2 cup bell pepper cubed

garnish

  • 2 tbsp pumpkin seeds optional
  • tahini dressing see the recipe below

Instructions

  • Thinly slice cabbage, place in a bowl, add a pinch of salt and massage it gently for several seconds.
  • Thinly slice the celery. Shred carrots on a large shredder and cut red bell pepper on small cubes.

Notes

Storage: Store in an air-tight container in the fridge for up to 2 days.

Nutrition

Calories: 274kcal | Carbohydrates: 39g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 1304mg | Fiber: 15g | Sugar: 21g | Vitamin A: 23111IU | Vitamin C: 230mg | Calcium: 180mg | Iron: 4mg