This cabbage salad is naturally gluten-free, rich in vitamin C and K, fiber and folate, it’s highly versatile and it holds up well for a long time. It’s perfect for your Batch Cooking or Meal Planning and can be paired with many dishes, or easily transformed into a main dish by itself.
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What do I need to make this cabbage salad
The ingredients to make this salad are:
- Cabbage – it can be green or red
As a dressing, you could use plain extra virgin olive oil (EVOO), or if you feel like giving it a little Asian touch, you could make this easy teriyaki salad dressing.
The ingredients for the dressing are:
There is no need for special tools to make this salad, but these would make the preparation quicker and easier:
Cabbage and radish are cruciferous vegetables, like cauliflower or broccoli.
You have probably heard many times, that these types of vegetables are good for our health and should be consumed on a daily basis.
However, for some people, eating broccoli or cauliflower might cause bloating and stomach pain. If this is your case, I’d like to invite you to give cabbage and radish a try, since they usually don’t cause the same issues, especially if eaten raw.
Everyone’s body is different, so just try it and see how your body reacts.
How to make this cabbage salad
The steps to make this salad are very easy:
- Cut the veggies and place them in a bowl.
- Mix the ingredients for the salad dressing.
- Pour the salad dressing over the veggies and give it a good toss.
For a juicier salad, I recommend adding the dressing half an hour before serving the salad.
STEP BY STEP PICTURES ON HOW TO MAKE THIS CABBAGE SALAD
Cut the cabbage into small pieces with a sharp knife or a peeler. Place the cabbage in a salad bowl.
Peel the carrots and grate them against the side of the grater with the biggest holes. Add them into the salad bowl together with the cabbage.
Cut the radishes in half and then in thin slices. Add them to the bowl with the cabbage and carrots.
Make the dressing by adding all of the ingredients into a jar, shaking it well.
Pour dressing over salad and toss well. Allow to marinate for about 30 minutes before serving.
WATCH HOW TO MAKE THIS CABBAGE SALAD WITH TERIYAKI SALAD DRESSING (72 sec)
Some tips to make this salad perfectly and quickly
Make sure to use a big and sharp knife to cut up the veggies. It will save you time and some frustration.
If you would prefer to have the cabbage cut into thin and long strips, use a peeler instead of a knife, and after cutting the cabbage in half, use it as if you were peeling it from the cut side.
For the carrots, you can use organic ones so that you don’t have to peel them.
This cabbage salad can easily be made into a quick meal by adding some shrimp or chicken and quinoa, farro or any other grain.
If you are vegan or vegetarian, lentils would be the perfect addition, as they contain a big amount of non-heme iron, which is the type of iron that increases its bioavailability if consumed together with vitamin C. As you’ll read below, cabbage and radish are loaded with vitamin C.
Finally, a tip on storage. Cabbages are usually very big and they can last for a long time. If you are following this recipe, store the other half in the fridge by wrapping it with a damp kitchen towel.
Why do I consider this cabbage salad to be healthy
Cabbage and radishes come from the same family and they are both rich in vitamin C and K, fiber and folate.
Radishes also contain an interesting amount of potassium, which has been recently shown to have cardiovascular benefits.
Just as a reference, red cabbage contains more vitamin C than the green cabbage, but the green cabbage contains more vitamin K, very important for our body because it aids our blood in clotting.
In this study, it has been shown that eating cruciferous vegetables reduces the concentration of a specific blood marker that indicates inflammation.
According to this other study, cabbage “could contribute as sources of important antioxidants and anti-inflammatories related to the prevention of chronic diseases associated with oxidative stress, such as in cancer and coronary artery disease.”
Carrots are loaded with vitamin A and they contain a good amount of vitamin K, fiber and potassium. Keep in mind that vitamin A is liposoluble, which means that to allow our body to absorb it, we need to eat some fat together with the foods that contain this vitamin.
The three vegetables used in this recipe make this salad packed with fiber that helps to maintain a healthy and regular digestive system.
How to store and how long this salad lasts
One of the good things about cabbage salad is that it lasts much longer than, let’s say, lettuce salad.
The best way to store it is before adding the dressing. So, you can cut a large amount of the veggies and store them in a Ziplock bag, together with a piece of paper towel that would absorb the humidity, making sure to remove the most amount of air. This way, it will last up to one week.
At the same time, you can keep a jar with the dressing already made in the fridge, so that whenever you feel like having this salad, you can have it ready in five minutes.
If you have leftovers of the dressed salad, you can store it in an airtight container for up to three days.
As this salad holds up so well, it makes it a great option for a packed lunch and meal planning.
What to eat this cabbage salad with
Even if the teriyaki dressing adds a pretty peculiar taste, this salad can still be paired with a variety of dishes; such as fish or seafood, or even better, with roasts and stews, and in a BBQ it would be the queen.
More healthy recipes to bring to a BBQ:
More recipes with cabbage
Your turn: Do you like cabbage? Do you think you will give this recipe a try?
Let me know if you have any questions by leaving a comment below.
As always, I appreciate you stopping by my blog, and if you think this post might help someone you know to make even a small step to a healthier lifestyle, please don’t hesitate to share it away!
Happy Healthy Eating!
A big hug,
Equipment needed to make this cabbage salad:
Cabbage Salad With Teriyaki Salad Dressing
This cabbage salad is naturally gluten-free, rich in vitamin C and K, fiber and folate, it’s highly versatile and it holds up well for a long time. It’s perfect for your Batch Cooking and can be paired with many dishes, or easily transformed into a main dish by itself.
- Author: Claudia Canu
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 5
- Category: Salad
- Method: No cooking
- Cuisine: Healthy
2 large carrots
2 Tablespoons of teriyaki sauce
1 Tablespoon EVOO
½ teaspoon apple cider vinegar
½ teaspoon of mustard
¼ teaspoon salt
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- Cut the cabbage into small pieces with a sharp knife**. Place the cabbage in a salad bowl.
- Peel the carrots*** and grate them against the side of the grater with the biggest holes. Add them into the salad bowl together with the cabbage.
- Cut the radishes in half and then in thin slices. Add them to the bowl with the cabbage and carrots.
- Make the dressing by adding all of the ingredients into a jar, shaking it well.****
- Pour dressing over salad and toss well.
- Allow to marinate for about 30 minutes before serving.
* It can be red or green cabbage
** Use a peeler if you prefer to cut the cabbage into thinner pieces.
*** If you buy organic carrots, you won’t need to peel them.
**** You can also use a glass dish with no lid and use a fork to best mix all of the ingredients.
Keywords: quick, easy, summer, salad, cabbage, carrots, radishes, dressing
Claudia Canu is a former junk and sugar addict transformed into a Health Motivator with a master’s degree in Nutrition and Dietetics. She has created this website not only to share her “Journey to her Healthy Forties” but also to help other busy women with basic knowledge about nutrition and who don’t love cooking, to live a healthier life and achieve big goals.
Hi, I’m Claudia
I’m a Health Motivator, I hold a master’s degree in Nutrition and Dietetics and I’m dedicated to making it easier for you to live a healthier life.
More about me