Raw Vegan Red Cabbage Salad

Bright, crunchy, and bursting with flavor, this Raw Vegan Red Cabbage Salad is a nutrient-packed delight that's as beautiful as it is delicious. Featuring finely shredded red cabbage, crisp carrots, and sweet red bell pepper, this salad is elevated with the zesty tang of fresh lemon and a wholesome dressing made with extra virgin olive oil, Dijon mustard, and a touch of maple syrup. Topped with crunchy sunflower seeds and fresh parsley, it's a perfect blend of textures and flavors that comes together in just 20 minutes. Whether served as a refreshing side dish or a light main course, this raw vegan recipe is not only quick and easy but also gluten-free and packed with antioxidants. Perfect for anyone seeking vibrant plant-based dishes, this salad is a must-try for health-conscious food lovers!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 small head red cabbage
• 2 medium carrots
• 1 medium red bell pepper
• 0.5 cup fresh parsley
• 1 medium lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup sunflower seeds

Directions

Step 1

Remove the outer leaves from the red cabbage and rinse thoroughly. Using a sharp knife or mandoline, finely shred the red cabbage and transfer it to a large mixing bowl.

Step 2

Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.

Step 3

Rinse the red bell pepper, remove the stem and seeds, and slice it into thin strips. Add the sliced bell pepper to the bowl.

Step 4

Chop the fresh parsley finely and sprinkle it into the salad mixture.

Step 5

In a small bowl, prepare the dressing by whisking together the juice of the lemon, extra virgin olive oil, maple syrup, Dijon mustard, sea salt, and black pepper until well combined.

Step 6

Pour the dressing over the salad and toss everything together thoroughly until the vegetables are evenly coated.

Step 7

Sprinkle sunflower seeds on top for added crunch and texture.

Step 8

Serve immediately for maximum freshness, or let it chill in the refrigerator for 15–20 minutes to allow the flavors to meld together.

Step 9

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	918.1 grams (918.1g)

Amount per serving	% Daily Value*
Calories	755

Total Fat 48.70g	62%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 12.00g
Cholesterol 0mg	0%
Sodium 1528mg	66%
Total Carbohydrate 79.60g	29%
Dietary Fiber 24.10g	86%
Total Sugars 34.50g
Protein 16.60g	33%

Vitamin D 0IU	0%
Calcium 360mg	28%
Iron 8mg	46%
Potassium 2529mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 8.1%

Carbs: 38.7%