Raw Shredded Cabbage Salad

This shredded cabbage salad is crisp, light, and refreshing. It’s perfect as a side dish or even as a base for a light lunch. Packed with fiber, vitamin C, and flavor, it’s a go-to salad you can whip up in 10 minutes.

Ingredients:

For the Salad:

• 2 cups green cabbage, finely shredded

• 1 cup purple cabbage (optional, for color), finely shredded

• 1 medium carrot, grated

• 1 small cucumber, thinly sliced

• 2 tablespoons chopped coriander or parsley

• 1 tablespoon toasted sesame seeds or crushed peanuts (optional, for crunch)

For the Dressing:

• 2 tablespoons lemon juice

• 1 tablespoon olive oil (or any light oil)

• 1 teaspoon honey or maple syrup

• 1 garlic clove, finely minced

• Salt to taste

• Black pepper to taste

Instructions:

1. Prepare the Veggies:
   In a large mixing bowl, combine shredded cabbage, grated carrot, cucumber, and herbs.

2. Make the Dressing:
   In a small bowl, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper.

3. Combine and Toss:
   Pour the dressing over the salad. Toss everything together until evenly coated.

4. Finish and Serve:
   Sprinkle sesame seeds or crushed peanuts on top for extra crunch.
   Serve immediately or chill for 10–15 minutes to let the flavors meld.

Tips:

• Add sliced apples, raisins, or chickpeas for variety.

• For a creamy version, swap lemon dressing with yogurt or tahini-based dressing.

• Keeps well in the fridge for up to 1 day.