WW Crunchy Rainbow Cabbage Salad

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WW Crunchy Rainbow Cabbage Salad is a tasty dish. It contain 115 kcal per serving and prepares quickly in 20 minutes. It contains cabbage, carrots, bell peppers, purple onion, parsley, green onions, olive oil, apple cider vinegar, Dijon mustard, honey, & seasonings. Pair this dish with grilled tofu, lemon herb salmon, chickpea salad sandwich, grilled shrimp, tomato soup, quinoa bowl, cottage cheese, roasted vegetable bowl, edamame, or chickpea bowl. Keep this WW Crunchy Rainbow Cabbage Salad for four days in the refrigerator.

STATS:

  • Total Time: 20 minutes
  • Course: Salad
  • Diet: Weight Watchers
  • Cooking Time: Nil
  • Servings: 6
  • Calories: 115 kcal
  • Preparation Time: 20 minutes
  • Cuisine: American
  • Serving Size: 1½ cups

EQUIPMENT:

  • Large mixing bowl
  • Knife
  • Cutting board
  • Box grater
  • Measuring cups
  • Whisk
  • Small mixing bowl
  • Measuring spoons
  • Salad tongs

INGREDIENTS:

SALAD:

  • One cup carrots
  • 4 cups green cabbage
  • Half cup purple onion
  • 1 cup red bell pepper
  • Two cups red cabbage
  • 1 cup yellow bell pepper
  • Quarter cup parsley
  • 2 tbsp green onions

DRESSING:

  • 2 tbsp olive oil
  • Half tsp salt
  • 3 tbsp apple cider vinegar
  • Half tsp garlic powder
  • 1 tbsp Dijon mustard
  • Quarter tsp black pepper
  • 1 tbsp honey

INGREDIENT NOTES:

GREEN CABBAGE:

  • This is the main component that gives crispy texture to the salad. It stays crunchy for longer and absorbs the dressing well. You may use napa cabbage, Savoy cabbage, or shredded romaine lettuce.

YELLOW BELL PEPPER:

  • It adds a sweet taste and crunch to the salad. Bell pepper gives richness as well. You may use mini sweet peppers as another choice.

DIJON MUSTARD:

  • This mustard provides tangy flavor and bright freshness to the recipe. Include white wine vinegar if you are not using Dijon mustard.

HONEY:

  • Honey maintains the acidity of the vinegar and gives natural sweet flavor to the salad. You may use maple syrup as another idea.

INSTRUCTIONS:

  1. First, wash the vegetables and dry them properly.
  2. Grate the carrots then slice the bell peppers, green onions and purple onion & shred the cabbage thinly as well.
  3. Then chop the parsley and put all the vegetables in the bowl.
  4. Whisk garlic powder, olive oil, Dijon mustard, salt, apple cider vinegar, black pepper, and honey in a small bowl.
  5. Now pour the dressing on the vegetables then toss the ingredients gently.
  6. Lastly, chill the salad for 20 minutes, then serve.

TIPS:

  • We have to make the thin slices of cabbage to provide good texture in the salad.
  • Chill the salad, then serve to blend all the flavors properly.
  • Toss the ingredients gently before serving to get the best results.

STORAGE INFORMATION:

FRIDGE:

  • Include the salad in the box and store for 4 days.

FREEZER:

  • Avoid freezing this salad because the dish gets watery.

FAQs:

Is this salad good to prepare early?

  • Yes, we can easily prepare this salad in advance and store for later use.

How to make this salad vegan?

  • Use maple syrup instead to make the vegan version of this salad.

Can I include bagged coleslaw in this dish?

  • Yes, we can easily add coleslaw in this dish to save time.

How to include protein in the salad?

  • You may add grilled chicken, chickpeas, or tofu to include protein in this salad.

NUTRITIONAL INFORMATION:

Net Carbs: 10 g

Total Carbs: 13 g

Fiber: 3 g

Protein: 2 g

Calories: 115

Fat: 6 g

Iron: 0.8 g

Calcium: 58 g

Sodium: 220 g

Potassium: 290 g

Vitamin A: 4,250 IU

Weight Watchers Points: 3 points