Vegan Low-Ox Apple Cabbage Salad

Name: Vegan Low-Ox Apple Cabbage Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g green cabbage (finely shredded); 2 pcs apple (medium, crisp variety like Gala or Fuji, julienned); 1 pcs carrot (medium, julienned or grated); 2 pcs celery (stalks, thinly sliced); 3 tbsp parsley (fresh, roughly chopped); 2 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil; 1 tsp maple syrup; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp sunflower seeds (toasted, for garnish)

RATING

4.2/5(18)

TASTE SCORE

8/10

A bright, crunchy salad that pairs sweet crisp apples with finely shredded cabbage. Tossed in a light lemon dressing with fresh herbs, it comes together in minutes. Perfect as a refreshing side for rich meals or a light lunch on its own.

PREP

15m

COOK

SERVES

1 CUP

136 cal

SERVINGS

METHOD · 4 STEPS

prep · ~10 min
Shred the cabbage and prep the vegetables.
1.Remove any wilted outer leaves from the cabbage, cut into quarters, and slice out the core.
2.Slice the cabbage quarters as thinly as possible into fine shreds.
3.Julienne the apples, carrot, and celery into matchstick-sized pieces.
4.Roughly chop the parsley.
mix · ~2 min
Whisk together the dressing.
1.In a small bowl, combine lemon juice, olive oil, maple syrup, salt, and black pepper.
2.Whisk until the salt dissolves and everything is well blended.
mix · ~2 min
Toss the salad together.
1.Place the shredded cabbage, apple, carrot, celery, and parsley into a large mixing bowl.
2.Pour the dressing over the top.
3.Toss everything together using your hands or two large spoons until evenly coated.
TIPMassage the cabbage gently with your hands for 30 seconds to soften it slightly.
garnish · ~1 min
Add the final garnish and serve.
Scatter the toasted sunflower seeds over the salad just before serving to keep them crunchy.
TIPLet the salad sit for 5 minutes after dressing so the flavors meld together.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mandoline or food processor's shredding disc for ultra-thin, even cabbage shreds.
2
Soak julienned apple in lemon water for 1 minute, then drain, to prevent browning.
3
Toast sunflower seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.
4
Massage the dressed cabbage with your hands for 30 seconds to soften it for better texture.
5
Let the salad rest 5 minutes after tossing so the flavors meld without becoming soggy.
6
Serve immediately after adding sunflower seeds to keep them crunchy.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 100g shredded cooked chicken or 1/2 cup (75g) chickpeas for a complete meal that keeps you full longer.

low oil

Low-oil

Replace olive oil with an extra 1 tablespoon lemon juice or a splash of apple cider vinegar to cut calories while keeping acidity.

jain

Jain

Omit the carrot and onion-family ingredients; replace maple syrup with jaggery powder and sunflower seeds with roasted peanuts for a Jain-friendly version.

vegan