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A healthy cabbage salad with cashews in a light and creamy dressing! This raw cabbage salad recipe also just so happens to be low carb! Use multi-colored cabbage for a colorful side on your plate.
Happy Monday!
If you guys have been following along with my Insta stories, you would have seen us celebrate Hattie’s 1st birthday on Saturday. HOW is she one!? The past year just flew by. I feel so blessed to have such a sweet, smiley baby girl. She definitely completes our family perfectly. ❤
We had a pretty low-key day on Saturday, since a one-year old doesn’t really know it’s their birthday 😉 We had some family hot-tubbing time and went for a bit of a walk. Shocking, since I was fully expecting a huge snowstorm! (Wait for it). We also had dinner and cake with Etienne’s parents – did you see Hattie’s smash cake on Instagram!? It turned out perfectly!
Now about that snowstorm. It came! Just later than expected. As soon as dinner was over, the snow came in. And LOT OF IT. We got a pile of snow! A lot has already melted thankfully, and at least it provided some fun entertainment for the boys Sunday morning.
What makes this cabbage salad healthy?
Let’s talk cabbage. What an underrated vegetable! I’ve been upping my cabbage intake the past few months and am wondering why it took me so long to rediscover it. It’s inexpensive, crunchy, and so versatile. Oh, and SO low calorie, but full of good-for-you things like fiber and vitamin C! It’s also super low-carb, making it perfect for those on a keto diet.
My Mom makes this carrot and cabbage salad with an oil and vinegar dressing that we used to eat all the time growing up, and for some reason I just never picked up making it after I moved out! It’s really good though, and a perfect side dish.
I was going to post her salad, and maybe I still will, but I set out to making it one day and it turned into this giant, hearty, cabbage salad that eats like a meal. You might feel a bit rabbit-esque crunching away on it, but it’s so filling and satisfying! You could even add grilled chicken or shrimp to it for a little added protein.
Along with two colors of cabbage and carrots, I’ve got pepper, roasted cashews, sesame seeds and cilantro in the mix. I went with a creamy dressing rather than a vinaigrette and it suits the salad perfectly. It’s made healthier with Greek yogurt and honey, rather than mayo.
If you’re not a fan of any of the ingredients I’ve listed, you can certainly swap them out for something you like more. The dressing is great on any salad!
What do you eat with this cabbage salad?
Like I said above, it’s awesome on it’s own, or with some grilled chicken or shrimp. We have been eating this mostly on it’s own, for lunch. I actually think hard-boiled eggs would be a perfect addition to this too!
This crunchy, colorful salad will be perfect for a warm summer day! Since it’s now looking like it won’t be summer for a while, I will be crunching on this during some cold days too 😉
If salads are your thing, you’ve got to check out some of my other salads on the blog!
And if you happen to be eating keto, check out a few of these other keto treats:
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Keto Cabbage Salad
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Description
A healthy cabbage salad with cashews in a light and creamy dressing! This raw cabbage salad recipe also just so happens to be low carb! Use multi-colored cabbage for a colorful side on your plate.
Ingredients
- 1/2 green cabbage, shredded (~4 cups)
- 1 small red cabbage, shredded (~3 cups)
- 2 large carrots, shredded (~1 cup)
- 1 red bell pepper, diced
- 1 cup roasted cashews
- sesame seeds, cilantro for topping
Dressing
- juice of 1 lime
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup honey*
- 3/4 cup plain Greek yogurt
Instructions
- In a large salad bowl, combine both cabbages, the carrots, bell pepper and cashews. Whisk together the lime juice, fresh ginger, garlic, soy sauce, sesame oil, honey and Greek yogurt. Drizzle the dressing over the salad, and top with sesame seeds and cilantro leaves. Refrigerate the salad for 1 hour before serving to let the flavours mingle.
Leftovers can be kept in the fridge for 3-4 days.
Notes
- Swap for agave or maple syrup
- Prep Time: 20 minutes
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