For an extra layer of flavor, try toasting the almonds and sunflower seeds yourself. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Feel free to adjust the amount of sugar to your liking. If you prefer a less sweet salad, start with 2 tablespoons and add more to taste. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prepping or leftovers. Consider adding other vegetables like shredded carrots or bell peppers for extra color and nutrients.
Angel's Cabbage Salad
-
PREP TIME15 mins
-
COOK TIME0 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING8 People
-
VIEWS64
Transform humble cabbage into a vibrant and refreshing salad! This no-mayo slaw features a delightful balance of sweet, tangy, and savory notes, all brought together by a luscious dressing. The ideal make-ahead side dish, it only gets better with time.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Fiber2 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium120 mg
-
Sugar12 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, whisk together the olive oil, red wine vinegar, sugar, and soy sauce until the sugar is completely dissolved. This creates the tangy-sweet base for your salad dressing. (5 minutes)
02
StepIn a large bowl, combine the shredded cabbage, thinly sliced green onions, toasted almonds, sunflower seed kernels, and raisins. (5 minutes)
03
StepPour the dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated. (2 minutes)
04
StepCover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the cabbage to soften slightly. (1 hour minimum)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nora Romaguera
Mar 11, 2025This recipe is a lifesaver! So easy and everyone always loves it.
Bettye Haley
Feb 25, 2025Next time I'm going to try using honey instead of sugar for a healthier option.
Kade Zemlak
Jan 26, 2025I added shredded carrots and red bell pepper for extra crunch and color. Delicious!
Hiram Hamill
Nov 24, 2024I was skeptical about the soy sauce, but it really makes the dressing pop!
Deshawn Kilback
Nov 2, 2024I made this for a potluck and it was gone in minutes! The dressing is amazing.