20 Red Cabbage Salad Recipes to Spice Up Your Mealtimes

Red cabbage is a fantastic ingredient to add to your diet. Even if you aren’t a big health-food lover, red cabbage salads give you more choice!

1. Red Cabbage and Toasted Walnut Salad

Red Cabbage and Toasted Walnut Salad
© grinchh, AdobeStock

With plenty of crunch, this salad is a delight. It not only looks good but tastes fantastic. This is definitely a dish to savour.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

  • 500g of Finely Sliced Red Cabbage
  • 50g of Chopped Walnuts
  • ½ Teaspoon of Sunflower Oil
  • 5 Tablespoons of Apple Cider Vinegar
  • 2 Green Apples
  • 1 Diced Red Onion
  • 3 Peeled and Grated Carrots
  • 5 Tablespoons of Rapeseed Oil
  • 2 Tablespoons of Honey
  • 2 Tablespoon of Dijon Mustard
  • 10g of Finely Chopped Chives

Directions:

  1. Preheat the oven to a medium setting and grease a baking tray with a drizzle of sunflower oil.
  2. Spread the walnuts across the baking tray and toast in the oven for 10 minutes. When toasted, remove from the oven, and set aside to cool down.
  3. Remove the apples stem and core and slice thinly. Place in a bowl and mix with red onions and half of the apple cider vinegar. Let the apples soak for 5 minutes, then remove from the vinegar.
  4. Combine mustard, oil, honey, and the remaining vinegar to create a dressing.
  5. In a second bowl, combine the cabbage, chives, carrots, and walnuts. Mix in the onions and apples and serve with the honey and mustard dressing.

2. Crunchy Red Cabbage and Cucumber Salad with Orange Dressing

Crunchy Red Cabbage and Cucumber Salad with Orange Dressing
© antoniebuddenb, AdobeStock

This salad might not initially appeal to everyone, but these simple ingredients work amazingly well together. This dish works well as a standalone main meal.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Red Cabbage
  • 200ml of Orange Juice
  • 75ml of Rice Vinegar
  • 1 Thinly Sliced Cucumber
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoon of Honey
  • 10g of Chopped Coriander
  • 2 Diced White Onions
  • 1 Teaspoon of Black Pepper

Directions:

  1. Combine the honey, ¾ of the orange juice, oil, and vinegar to create a tangy orange dressing.
  2. In a bowl, mix the onions, cucumber, and cabbage together. Add a teaspoon of the orange dressing to combine the cabbage and onions.
  3. Mix in the pepper and coriander and season with pepper and salt.
  4. Serve with the remaining tangy orange dressing.

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3. Roasted Peppers with Red Cabbage Salad and Dip

Roasted Peppers with Red Cabbage Salad and Dip
© Anastasiia Sunrise, AdobeStock

You can’t go wrong with peppers and cabbage. This tasty dish is easy to make and is incredibly enjoyable too. Works well for lunch or dinner.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Whole Green, or Yellow Bell Peppers
  • 100g of Fresh Red Cabbage
  • 2 Tablespoons of Olive Oil
  • 2 Teaspoons of Cayenne Pepper
  • 2 Teaspoons of Crushed Chili Flakes
  • 50g of Baby Spinach Leaves
  • 100g of Sour Cream
  • 50g of Chopped Chives
  • 1 Finely Sliced White Onion
  • 4 Halved Tomatoes
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven on a medium temperature and line a baking tray with oven-safe kitchen foil.
  2. Place the peppers, onions, and tomatoes onto the tray and cover with a light drizzle of oil and roast in the oven for 8-12 minutes.
  3. In a bowl, combine the chives and sour cream to create a dip and refrigerate.
  4. Remove the peppers, onions, and tomatoes when roasted and wash the cabbage and spinach leaves. Toss them all into a bowl and mix in cayenne pepper and crushed chili flakes. Combine well.
  5. Serve with the sour cream and chive dip.

4. Beetroot and Chickpeas with Roasted Cabbage Salad

Beetroot and Chickpeas with Roasted Cabbage Salad
© Magdalena Bujak, AdobeStock

An interesting combo, this cabbage and beetroot salad is certainly one to enjoy. It is packed full of flavour and is easy to make.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 125g of Red Cabbage Leaves
  • 75g of Sliced Beetroot
  • 100g of Tinned Chickpeas
  • 50g of Chopped Hazelnuts
  • 10g of Ground Cinnamon
  • 1 Juice of a Lime
  • 25g of Fresh Basil Leaves

Directions:

  1. Fill a pan with water and chickpeas and cook for 12-15 minutes or until the chickpeas are tender.
  2. Remove the chickpeas from the heat, drain, and then mash them with a fork.
  3. In a frying pan, add the cabbage, cinnamon, and hazelnuts and lightly toast on a low heat for 3-5 minutes. Then, remove from the heat.
  4. In a bowl, combine the cabbage, hazelnuts, and beetroot. Mix in the lime juice and basil leaves.
  5. Serve with the chickpeas.

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5. Carrot, Mint, and Red Cabbage Salad

Carrot, Mint, and Red Cabbage Salad
© pronina_marina, AdobeStock

Refreshing and crunchy, this salad is versatile and works well as an accompaniment to a main meal or standalone dish. The paprika helps to enhance the flavours too.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 200g of Shredded Red Cabbage
  • 25g of Chopped Fresh Mint Leaves
  • 2 Peeled and Grated Carrots
  • 4 Tablespoons of Lemon Juice
  • 1 Teaspoon of Pepper
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Paprika
  • 4 Tablespoons of Olive Oil

Directions:

  1. Combine the paprika, oil, and lemon juice to create a dressing and set aside in the refrigerator for 5 minutes.
  2. Add cabbage, grated carrots, and mint leaves to a bowl and toss to combine well. Sprinkle through paprika, salt, and pepper.
  3. Remove the dressing from the fridge and serve with the salad.

6. Cooked Cabbage Salad with Feta Cheese and Kale

Cooked Cabbage Salad with Feta Cheese and Kale
© mnimage, AdobeStock

This dish balances sweet and salty flavours to create a tasty salad that packs a punch.

Cooking Time: 15 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Shredded Red Cabbage
  • 100g of Chopped Walnuts
  • 2 Chopped Garlic Cloves
  • 2 Sliced Red Onions
  • 3 Tablespoons of Rapeseed Oil
  • 3 Tablespoons of Balsamic Vinegar
  • 125g of Crumbled Feta Cheese
  • 3 Diced Red Apples
  • 2 Tablespoons of Chopped Parsley
  • 2 Teaspoons of Cinnamon
  • 50g of Kale
  • 2 Diced Yellow Bell Peppers

Directions:

  1. Preheat the oven on a low-to-medium temperature.
  2. Place the walnuts on a baking tray and drizzle pepper and oil over the top. Lightly toast in the oven for 6-8 minutes, then remove, and set aside for later.
  3. In a frying pan, heat the oil and cook the bell peppers and garlic for 1-2 minutes. Drizzle the balsamic vinegar in the pan and cook for another 2 minutes.
  4. Add the onion to the frying pan and cook for 1 minute, before adding the kale and cabbage. Mix in the cinnamon and cook for 3-5 minutes or until the cabbage begins to turn pink.
  5. Remove from the heat and mix in the apples, parsley, feta cheese, and walnuts.
  6. Toss the mixture well then serve.

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7. Golden Peaches with Raisins and Red Cabbage Salad

Golden Peaches with Raisins and Red Cabbage Salad
© Veronika Idiyat, AdobeStock

An interesting combination – and one not given much thought – this salad is a great option for lunch.

Cooking Time: 15 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Halves and Pitted Peaches
  • 75g of Raisins
  • 25g of Golden Syrup
  • 1 Large Diced Spring Onion
  • 10g of Sesame Seeds
  • 1 Sliced Courgette
  • 150g of Shredded Red Cabbage
  • 50ml of Balsamic Vinegar
  • 1 Tablespoons of Lemon Juice
  • 1 Tablespoon of Olive Oil

Directions:

  1. Preheat the oven to a medium temperature and line a baking tray with kitchen foil.
  2. Place the peaches flat side down on the tray and drizzle half of the syrup over the top. Toast in the oven for 3-5 minutes.
  3. Add the courgettes to the baking tray with the peaches and apply a light layer of syrup. Grill for 1-2 minutes on each side and remove when ready.
  4. In a bowl, mix cabbage, spring onions, and raisins. Add the peaches and courgettes and mix in the sesame seeds.
  5. Combine vinegar, oil, and lemon juice to create a subtle dressing.
  6. Finish by coating the cabbage in the dressing.

8. Tasty Red Cabbage Salad

Tasty Red Cabbage Salad
© Ale02, AdobeStock

Zingy and great for those hot summer months, this is a great dish that delivers what it promises and so much more. On a plus note, you only have to worry about prepping the ingredients.

Cooking Time: 2-3 minutes.
Yield: 4 servings.

Ingredients:

  • 1 Shredded Red Cabbage
  • 1 Peeled and Segmented Grapefruit
  • ½ Shredded Savoy Cabbage
  • 2 Grated Carrots
  • 1 Tablespoon of Sesame Seeds
  • 2 Chopped Red Chili Peppers
  • 5 Tablespoons of Yogurt
  • 3 Tablespoons of Chopped Coriander
  • 3 Tablespoons of Mayonnaise
  • 1 Tablespoons of Toasted Cumin Seeds
  • 25ml of Lime Juice
  • 10g of Crushed Chili Flakes
  • 1 Tablespoons of Honey
  • 2 Teaspoons of Ground Ginger
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, add the cabbage, grapefruit, carrots, sesame seeds, and chili peppers and toss well to combine.
  2. In a small bowl, whisk cumin, ginger, mayonnaise, yogurt, lime juice, honey, and chili flakes, and season well. Pour the dressing over the salad and toss.
  3. Top with coriander.

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9. Carrot and Cabbage Salad with Fennel and Passion Fruit

Carrot and Cabbage Salad with Fennel and Passion Fruit
© vaaseenaa, AdobeStock

This is a simple dish but works fantastically well. It’s one to enjoy!

Cooking Time: 20 minutes.
Yield: 8 servings.

Ingredients:

  • 1 Sliced Red Cabbage
  • 5 Thinly Sliced Carrots
  • 3 Sliced Fennel Bulbs
  • 3 Juiced Passion Fruits
  • 25ml of Lime Juice
  • 2 Tablespoons of Mint Leaves
  • 2 Tablespoons of Honey
  • 2 Sliced Chili Peppers
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, add the fennel, mint, carrots, and cabbage and toss well.
  2. Combine passion fruit, lime juice, and honey. Season and whisk well.
  3. Mix the dressing over the salad and finish with the sliced chili peppers.

10. Roasted Garlic and Sweet Potato with Red Cabbage Salad

Roasted Garlic and Sweet Potato with Red Cabbage Salad
© Alp Aksoy, AdobeStock

This warm salad recipe makes a perfect meal. It offers a mix of great textures and flavours.

Cooking Time: 50-60 minutes.
Yield: 6 servings.

Ingredients:

  • 500g of Chopped Red Cabbage
  • 2 Garlic Bulbs
  • 150g of Sultanas
  • 75g of Almonds
  • 350g of Mayonnaise
  • 25ml of Olive Oil
  • 1lb of Peeled and Cubed Potatoes
  • 1lb of Cubed Sweet Potatoes
  • 50g of Chopped Parsley
  • 100g of Mixed Salad Leaves
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven on a low-to-medium temperature and line a baking tray with kitchen foil.
  2. Spread the almonds on the tray and toast for 8 minutes.
  3. Take a sheet of foil and wrap the garlic in it. Season with olive oil and bake in the oven for 30-35 minutes.
  4. Once cooked, remove the garlic, and set aside to cool down for 5 minutes. Remove the foil and squeeze the garlic in a small bowl.
  5. Combine the garlic with the mayonnaise until it creates a smooth, creamy texture.
  6. Fill a pan with water and potatoes and bring to a boil. Cook for 7-12 minutes. This will depend on the size of potato pieces. Then, drain the potatoes.
  7. Toss the sweet potatoes with oil and place on a baking tray. Bake in the oven for 6-7 minutes, then mix in the other potatoes and bake for another 6-7 minutes. Once cooked, set aside to cool.
  8. In a bowl, mix the cabbage, sultanas, mayonnaise, almonds, parsley, and salad leaves. Combine well and serve with the potatoes.

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11. Red Cabbage Salad with Roasted Pears

Red Cabbage Salad with Roasted Pears
© Valentina Maslova, AdobeStock

A great dish with a lot of heart, this roasted pear is one to savour.

Cooking Time: 50-60 minutes.
Yield: 4 servings.

Ingredients:

  • 75g of Chopped Walnuts
  • 1 Chopped Red Cabbage
  • 1 Tablespoons of Dried Rosemary Leaves
  • 100g of Crumbled Roquefort Cheese
  • 100g of Rocket Leaves
  • 2 Tablespoons of Olive Oil
  • 4 Cored and Quartered Pears
  • 4 Teaspoons of Honey
  • 25ml of Lemon Juice

Directions:

  1. Preheat the oven to a medium temperature and line a baking tray with kitchen foil.
  2. In a bowl, mix cabbage and pears with half of the oil, rosemary, and season. Toss the mixture to combine well and place on the baking tray. Bake for 15-20 minutes to roast.
  3. Once cooked, remove the pears and cabbage from the oven and cool for 5 minutes.
  4. Combine lemon juice, a teaspoon of pepper, the rest of the oil, and honey to create a salad dressing.
  5. Put the rocket leaves on a plate and spread the pear and cabbage mixture on top.
  6. Sprinkle the Roquefort and walnuts across the salad and serve with the dressing.

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12. Sweet Potatoes with a Warm Red Cabbage Salad

Sweet Potatoes with a Warm Red Cabbage Salad
© Harald Walker, AdobeStock

Crispy and tender, this warm cabbage salad works amazingly well with sweet potatoes. It’s a great all-round dish and can be a wonderful addition to any meal.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 100g of Chopped Parsnips
  • 2 Peeled and Chopped Sweet Potatoes
  • 300g of Shredded Cabbage
  • 2 Tablespoons of Unsalted Butter
  • 5 Tablespoons of Olive Oil
  • 2 Teaspoons of Brown Sugar
  • 4 Tablespoons of Minced Garlic
  • 2 Teaspoons of Apple Cider Vinegar
  • 25g of Chopped Hazelnuts (Optional)
  • 25ml of Lemon Juice
  • 100g of Chopped Parsley
  • 50g of Raisins

Directions:

  1. In a deep cooking pot, mix sugar, butter, and sweet potatoes. Fill the pot with water and season generously.
  2. Boil the water, then simmer for 10-12 minutes on a low-to-medium heat. Cook until the water has almost evaporated, and the sweet potatoes are tender. Then, mix in hazelnuts, parsley, 3 tablespoons of oil, vinegar, and lemon juice. Cook for 5 minutes, then remove from the heat.
  3. In a frying pan, heat the remaining oil and cook the garlic and cabbage for 5-7 minutes. Stir frequently and remove once the cabbage has wilted.
  4. Serve in a large bowl and top with the sweet potato mixture.

13. Red Cabbage Salad with Pork Belly Confit

Red Cabbage Salad with Pork Belly Confit
© Viktor, AdobeStock

For those who love pork, this tasty red cabbage salad works well with it. Everything is balanced and creates a refreshing dish.

Cooking Time: 25-35 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Pork Belly Confit
  • 1 Shredded Red Cabbage
  • 100g of Dried Raisins
  • 100g of Chopped Walnuts
  • 100ml of Red Wine Vinegar
  • 2 Teaspoons of Sunflower Oil
  • 100ml of Olive Oil
  • 2 Tablespoons of Dijon Mustard
  • 2 Teaspoons of Pepper
  • 2 Teaspoons of Salt

Directions:

  1. Preheat the oven and line a roasting tin with a drizzle of sunflower oil.
  2. Place the pork belly confit on the roasting tin and cook for 25-30 minutes. Then, remove from the oven and rest for 5 minutes.
  3. In a frying pan, add the walnuts and lightly toast for 2-4 minutes. Then, mix in the vinegar, Dijon mustard, salt, and pepper. Whisk well to form a dressing. Cook for 1-2 minutes, then remove from the heat.
  4. In a bowl, combine the raisins and cabbage and pour the walnut and mustard dressing on top.
  5. Slice the confit and serve with the red cabbage salad.

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14. Red Cabbage and Winter Salad

Red Cabbage and Winter Salad
© mateuszsiuta, AdobeStock

This is a fresh and tasty salad that requires little cooking time but is full of spice and sweetness. This makes a perfect main meal or accompaniment.

Cooking Time: 2-5 minutes.
Yield: 6-8 servings.

Ingredients:

  • 250g of Spinach Leaves
  • 150g of Pumpkin Seeds
  • 2 Finely Sliced White Onions
  • 4 Grated Carrots
  • 500g of Finely Sliced Red Cabbage
  • 2 Sliced Green Peppers
  • 7 Tablespoons of Olive Oil
  • 4 Tablespoons of Red Wine Vinegar
  • 3 Tablespoons of Honey
  • 2 Tablespoons of Crushed Chili Flakes
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, combine spinach, carrots, cabbage, onions, and peppers.
  2. In a frying pan, pour in the pumpkin seeds and toast for 2-5 minutes on a low heat.
  3. When ready, add the pumpkin seeds to the bowl and toss well to combine.
  4. Whisk vinegar, oil, honey, and chili peppers in a bowl to create a dressing. Season well with pepper and salt and drizzle over the cabbage salad.

15. Smoked Bacon with Cayenne Pepper-Infused Red Cabbage

Smoked Bacon with Cayenne Pepper-Infused Red Cabbage
© teleginatania, AdobeStock

Why not try something different? This dish is sweet, smoky, and very appetising. While this can work well as a side dish, it makes a great main meal too.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 1 Finely Sliced Red Cabbage
  • 4 Tablespoons of Rapeseed Oil
  • 3 Diced Apples
  • 2 Tablespoons of Chopped Rosemary
  • 8 Rashers of Streaky Bacon
  • 2 Teaspoons of Fennel Seeds
  • The Zests of 2 Clementines
  • 50ml of Lemon Juice
  • 7 Tablespoons of Balsamic Vinegar
  • 75g of Dried Dates or Prunes

Directions:

  1. Slice the bacon rashers and place in a large frying pan, alongside 1 teaspoon of oil. Cook for 4-7 minutes or until it’s crispy.
  2. Mix in the chopped rosemary and cook for 1-2 minutes more.
  3. Remove the bacon and rosemary with a spoon but don’t discard the fat in the pan.
  4. Mix in the apple and fennel seeds, along with the dates or prunes. Fry for 2-3 minutes on a low heat, then pour in the lemon juice and zest.
  5. Add the cabbage, vinegar, salt, and pepper to the pan and cover with a lid. Cook for 20 minutes and stir frequently.
  6. Mix in the rosemary and bacon and gently heat through for 1-2 minutes.
  7. Eat hot or cold.

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16. Carrot, Clementines, and Red Cabbage Salad

Carrot, Clementines, and Red Cabbage Salad
© lena_zajchikova, AdobeStock

With lots of fresh, amazing colours. This raw vegetable salad brings together the perfect balance between sweet and bitter. It’s also light and refreshing.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 5 Segmented Clementines
  • 25ml of Orange Juice
  • 350g of Shredded Red Cabbage
  • 50g of Raisins
  • 1 Teaspoon of Olive Oil
  • 125g of Chopped Walnuts
  • 10g of Chopped Hazelnuts
  • 4 Grated Carrots
  • 4 Tablespoons of Cider Vinegar

Directions:

  1. Put the cabbage in a bowl and mix in the vinegar, oil, and raisins. Toss well to combine.
  2. Mix in the orange juice and season. Combine well and let it stand for 5 minutes and stir again.
  3. Spread the grated carrots on a plate and spoon on the cabbage and raisin salad mixture.
  4. Put the segmented clementines at the side and sprinkle the hazelnuts and walnuts across the top.

17. Thai Red Cabbage and Carrot Salad

Thai Red Cabbage and Carrot Salad
© New Africa, AdobeStock

One to enjoy, this salad is full of flavour. It’s a dish you’ll love to make at home.

Cooking Time: 2-5 minutes.
Yield: 1-2 servings.

Ingredients:

  • 200g of Shredded Red Cabbage
  • 4 Tablespoons of Chopped Mint Leaves
  • 4 Large Grated Carrots
  • 4 Teaspoons of Sesame Oil
  • 10g of Sesame Seeds
  • 50ml of Lime Juice
  • 3 Tablespoons of Fish Sauce
  • 2 Tablespoons of Honey

Directions:

  1. Combine sesame oil, fish sauce, lime juice, and honey in a bowl.
  2. Mix carrots, cabbage, and mint in a bowl, and pour the dressing over the top. Toss well to combine.
  3. Top with sesame seeds to finish.

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18. Egg and Red Cabbage Salad

Egg and Red Cabbage Salad
© Maliflower73, AdobeStock

This is a deceptively easy dish, but one that is very tasty and has a surprise or two up its sleeve.

Cooking Time: 5-10 minutes.
Yield: 2 servings.

Ingredients:

  • 100g of Shredded Red Cabbage
  • 4 Eggs
  • 3 Teaspoons of Paprika
  • 2 Teaspoons of Crushed Chili Flakes
  • 1 Finely Diced White Onion
  • 4 Quartered Tomatoes
  • 1 Sliced Cucumber
  • 50g of Rocket and Spinach Leaves

Directions:

  1. Put the eggs into a pan and fill with cold water. Bring the eggs to a boil, and gently cook for 3-5 minutes. Then, remove from the heat and run cold water over them for 2 minutes.
  2. In a bowl, mix together, cabbage, paprika, chili flakes, onions, cucumber, rocket, spinach, and tomatoes.
  3. Remove the shell from the eggs and slice.
  4. Mix the eggs in with the salad and toss to combine.

19. Chicken and Red Cabbage Salad

Chicken and Red Cabbage Salad
© okkijan2010, AdobeStock

While chicken and red cabbage might not be an obvious pairing, this salad offers a nice contrast between tender chicken and crunchy cabbage.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 125g of Diced Chicken Breast Fillets
  • 200g of Shredded Cabbage
  • 50ml of Lemon Juice
  • 2 Tablespoons of Dijon Mustard
  • 3 Tablespoons of Minced Garlic
  • 50ml of Apple Cider Vinegar
  • 20g of Mixed Chopped Herbs (Basil, Coriander, and Parsley)
  • 2 Sliced Tomatoes
  • ½ Thinly Sliced Cucumber
  • 1 Minced Onion
  • 50g of Baby Spinach and Rocket Leaves
  • 1 Tablespoons of Olive Oil

Directions:

  1. In a frying pan, heat oil and add the diced chicken. Brown for 8 minutes.
  2. Add in the onions, garlic, and mustard and gently cook for another 4 minutes or until the chicken is cooked through and no pink remains.
  3. In a bowl, mix together the spinach, rocket, cucumber, cabbage, herbs, and tomatoes.
  4. When the chicken is ready, remove from the pan and cool for 3-5 minutes. Then, mix it through the cabbage and salad ingredients.
  5. Whisk oil, lemon juice, and vinegar to create a dressing.
  6. Coat the salad and chicken with the dressing to finish.

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20. Cheese and Red Cabbage Salad

Cheese and Red Cabbage Salad
© anna_shepulova, AdobeStock

This is a delicious salad that is sure to get your approval. It’s sweet, a little naughty, and incredibly tasty. Best of all, you only need to worry about simple prep time.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Shredded Red Cabbage
  • 6 Sliced Radishes
  • 200g of Grated Cheddar Cheese
  • The Zest of 1 Lemon
  • 75ml of Lemon Juice
  • 1 Sliced Red Onion
  • 2 Grated Carrots
  • 2 Diced Spring Onions
  • 2 Sliced Avocado
  • 2 Tablespoons of Apple Cider Vinegar
  • Salt and Pepper for Seasoning

Directions:

  1. In a large bowl, add the avocado, spring onions, carrots, onion, radishes, cheese, and cabbage. Toss the salad to mix thoroughly.
  2. To create the dressing, whisk together the lemon juice, zest, and vinegar.
  3. Finish by coating the cheese and red cabbage salad with the dressing.
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