Ultra Crunchy Cabbage Salad with Shallot Vinaigrette
Get your crunch on with this cabbage crunch salad featuring all the crunchy veggies: cucumber, radish, tomatoes, plus a shallot dressing.
Servings: 8 servings
Calories: 220kcal
Equipment
- large serving bowl
- Mason Jar
- cutting board
- Santoku Knife or sharp slicing knife
Ingredients
For the Salad
- 1 cup Red Cabbage shredded
- 1 cup Green Cabbage shredded
- 1 cup Shredded Carrots
- 1 cup Grape Tomatoes diced
- 1 cup English Cucumber diced
- ½ cup Chickpeas drained
- 3 small Radishes sliced, then diced
For the Dressing
- 1 large Shallot minced
- ¾ cup Olive Oil
- 3 tablespoon White Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 tablespoon Dijon Mustard
Instructions
- In a mason jar, add the shallot, dijon mustard, salt and pepper, white wine vinegar, and olive oil.
- Close the lid of the mason jar and shake vigorously until all of the ingredients are combined.
- If the dressing is too thick, add another teaspoon or two of white wine vinegar. Add the dressing to the fridge until ready to use.
- While the dressing is sitting in the fridge, assemble the salad.
- Add the cabbage, carrots, cucumber, tomatoes, radishes and chickpeas to a large mixing bowl.
- Pour the dressing on top and mix to combine. Let sit for 10 minutes before serving to allow the vegetables to soak up the dressing.
Notes
Let the Dressing Sit - You want the crunch, but you don't want the salad to be tasteless. Make the shallot dressing and let it sit in the cabbage so that all of the yummy veggies soak up the dressing and have the most amazing flavors your mouth has ever tasted.
Nutrition
Calories: 220kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.001g | Sodium: 662mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2981IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg
