Easy Cabbage Salad

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Easy Cabbage Salad is a perfectly quick, delicious and easy meal to prepare for any day of the week or a special occasion. The best part is it’s even good soggy the next day.
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Plate of easy cabbage salad.

This recipe is a lightened up macro friendly version of what my mom would make when I was a kid. I always snuck off with the raw cabbage while she was putting it through the food processor because oddly raw cabbage is one of my favorites. 

This salad makes me think of summer so what perfect timing to share it – the middle of Alaska’s winter.  

This Easy Cabbage Salad comes together in minutes and is even good leftover!

Easy cabbage salad on a white plate.

While this salad is high in fat from the oils and nuts, it’s a great way to get in lots of veggies. “How do I get in more fat,” is a common question I receive on Instagram. This recipe can definitely help that.

I usually suggest getting in fats via: 

  • nuts
  • oils and dressings 
  • avocado
  • butter 
  • fish 
  • full fat Greek Yogurt (I prefer Fage)
  • eggs 

Need to get more fat in your diet? Add this quick and easy salad to your week.

Top your salad with some juicy grilled chicken or my favorite Air Fryer Blackened Chicken for added protein.

In MyFitnessPal I have loaded the nutrition facts for 8 servings. If you want to make this 6 servings at ~ 162 grams per servings macros are: 283 cals – 22 F / 20 C / 8 P

Plate of easy cabbage salad.

Easy Cabbage Salad

Danielle Lima
Easy Cabbage Salad is a perfectly quick, delicious and easy meal to prepare for any day of the week or a special occasion. The best part is it’s even good soggy the next day.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 213 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Easy Cabbage Salad

Ingredients
  

  • 1 small head of cabbage (620g), finely chopped and shredded
  • 6 green onions, chopped
  • 1/2 cup (1 small baking pack) sliced almonds (60g)
  • 2 Tbsp. toasted sesame seeds
  • 1 package raw uncooked top ramen noodles

Dressing

  • 1/3 cup olive oil
  • 1 Tbsp.  toasted sesame oil
  • 2 Tbsp. water
  • 1 Tbsp. white balsamic vinegar
  • 4 Tbsp. granular swerve sweetener
  • 2 tsp. salt
  • 1 tsp. pepper

Instructions
 

  • In a food processor shred and grate the cabbage. Add to a large mixing bowl.
    Pre heat oven to 350. Layer sliced almonds on a baking sheet and place in the oven for 3-7 minutes until toasted but not burnt.
  • While the almonds toast, chop onions and add to cabbage along with sesame seeds.
    Place dry ramen noodles in a zip top bag and crush until it's in bite size pieces. Add to cabbage mixture.
  • Remove almonds from the oven and add to the cabbage salad.
    Mix all dressing ingredients in a mason jar or salad container and shake to mix thoroughly.
  • Add dressing to cabbage salad and mix well to evenly coat. Serve with grilled chicken breast for protein.

Notes

  • Nutritional information is an estimate and will vary with substitutions.
  • Use white sugar in place of Swerve.

Nutrition

Serving: 121gCalories: 213kcalCarbohydrates: 15gProtein: 6gFat: 16g
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2 Comments

  1. Hi Danielle,
    This recipe sounds amazing and reminds me of a dish I used to make years ago with broccoli slaw and ramen noodles. Do you have any recommendations for swapping out the sweetener? I don’t use any type of sweetener outside of maple syrup or honey, but I know they add a lot of carbs. Please let me know what you’d suggest.
    Thank you!

    1. Hi Nora! I’ve only ever used regular sugar and sweeteners in this recipe but you could definitely swap with honey or syrup. I would start with 1 tbsp and see if that’s enough. You could also try date paste.

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