Easy Cabbage Salad

This cabbage salad dressed with toasted sunflowers seeds and sweet cranberries takes less than 5 minutes to make and can be stored in the fridge. I have a little trick that helps to keep the nice crunchy freshness but not the raw bite in the cabbage.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Comments

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Do you have cabbage in your salads? Or do you prefer it only as a side dish? I love cabbage as a side dish until my mother-in-law introduced me to cabbage salad.

I learned o make this salad from here when I got married. She used to make it every time we when there for dinner. She would add salt to the cabbage and let it sit for an hour to soften the vegetable.  The only thing I do differently is I add hot oil instead which softens the cabbage. In fact, she loved my trick so much she started doing the same herself.

This has now become one of our family favorites. The best part is it has a long shelflife so it can be made ahead of time and leftovers can be kept in the fridge without any issues of the cabbage getting limp.

You can also lightly saute cabbage as I have in my garlic sauteed cabbage, turmeric cabbage with peas

Ingredients and substitutes

• Cabbage - Do you know that this is one of the best veggies to eat if you are on a diet? It's such an absolute filler!! It's high in fiber and low in fat and calories yet packed with so much nutrition.
• Sunflower seeds is another that is good for your body. In fact, Ziv eats salted sunflower seeds in their shell for his snack when in front of the TV. So while the kids are snacking popcorn he shells these and enjoys the seeds.
• Cranberries another super delicious and good for you fruit! By now you probably saw me add them whenever I can. I do! in my morning oats, salads, cookies, etc.
• Olive Oil - I prefer to use a good quality olive oil for this recipe. In fact, you can use flavored olive oil like chilly or garlic. I've tried Avocado Oil and it works beautifully too,

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Step by step instructions

• Chop or shred the cabbage as thinly as you can. Add salt and set aside.
  Tip - I like to use my food processor with the shredding attachment which is quick and easy
• In a saute pan - add the sunflower seeds - and lightly toast them until you get the fragrance of toasted nuts.
• Sprinkle the toasted sunflower seeds over the cabbage and cover the bowl with a lid
• To the same saute pan over low heat - add the olive oil and heat it up. Do not let it boil.
• Pour gently all over the cabbage and cover the bowl again for a minute or two.
• The heat in the seeds and the oil is all it takes to remove the raw bit from the cabbage. 
• Add lemon juice, cranberries, and pepper. Combine well.
• This salad can be kept in the fridge for up to 2 days.

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Printable Recipe