Healthy Cabbage Salad for the New Year

Need a salad that’s actually worth eating? This crunchy cabbage salad is fresh, colorful, and even picky kids will eat it.

Alright, so every January I tell myself I’m going to eat better, but then I remember that salad can get pretty boring.

But not this one!

I started making this cabbage salad because honestly, I was tired of sad little bowls of lettuce that nobody (including me) actually wants to eat.

This one is crunchy, it’s bright, and it somehow makes me feel like I’ve got it together, even when I really don’t.

If you need something easy and healthy to kick off the new year, trust me, you’re going to love this.

Ingredients for Healthy Cabbage Salad

• Green cabbage – You just slice it up thin or buy the bag, no one’s judging.
• Red cabbage – Adds pretty color and a little more crunch.
• Carrot – Just grate it, or use the pre-shredded bag if you want.
• Bell pepper – Any color, I usually grab the cheapest one.
• Green onions – Gives that little bite, way tastier than regular onion.
• Cilantro – Optional, but it makes it taste so fresh (unless you hate it).
• Sliced almonds – Toss these in for crunch, or leave out if you got allergies.
• Sesame seeds – They make it feel “fancy” but in a good way.
• Olive oil – You just need a splash for the dressing.
• Apple cider vinegar – This gives it the zing.
• Honey – A squeeze to sweeten things up, doesn’t have to be perfect.
• Soy sauce – For that salty kick.
• Dijon mustard – If you got the yellow stuff, just use that.
• Salt and pepper – Just shake it in, no measuring spoons here.

How to Make Healthy Cabbage Salad

1. Chop Up the Veggies

Slice up your green and red cabbage as thin as you can (or just dump in the bagged stuff).

Grate the carrot, slice your bell pepper and green onions, and throw them all in a big salad bowl.

If you’ve got kids hanging around, give them the job of tossing it all together (they kinda love it).

2. Add the Crunch

Toss in your almonds and sesame seeds.

Just sprinkle them right over the veggies and give everything a quick mix.

If you’re out of almonds, crushed ramen noodles or sunflower seeds totally work too.

3. Make the Dressing

Grab a small bowl or one of those little mason jars and mix up your olive oil, apple cider vinegar, honey, soy sauce, Dijon, and a pinch of salt and pepper.

Whisk it or shake it up ‘til it looks all blended.

If you like a little heat, add a tiny bit of sriracha or chili flakes.

4. Dress and Toss

Pour that dressing all over the salad.

Use tongs to mix everything so it’s coated.

Let it sit about 10 minutes (makes it extra tasty and softens the cabbage a bit).

5. Taste and Serve

Give it a quick taste and add more salt or pepper if you want.

Scoop big helpings into bowls and dig in.

And leftovers actually taste better the next day, just pop it in the fridge.

This Cabbage Salad Might Save Your Year!

Honestly, if you’re like me and just want one healthy thing that doesn’t taste like rabbit food, you gotta try this cabbage salad.

And you can switch things up with whatever’s hiding in your fridge.

Seriously, it always works out!