After an overload of sweets, a simple refreshing salad for lunch or dinner sounds welcoming. I love the following combo of veggies & fruits. With its riot of colors, it looks truly inviting & has just the right amount of sweetness to it.
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Crunchy Veg Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
With its riot of colors, it looks truly inviting and has just the right amount of sweetness to it.
Ingredients
For the salad:
- 1/2 small green or white cabbage, finely shredded (about 2 cups)
- 1/2 small red or purple cabbage, finely shredded (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup (120 ml) pomegranate seeds
- 1 large carrot, grated
- 1 cup (240 ml) pineapple, cut into small cubes
For the dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp white wine or apple cider vinegar
- 1/2 tsp Dijon or prepared mustard (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk the dressing ingredients together in a small jar or bowl until well combined. Set aside.
- Bring a pot of water to a simmer and briefly steam the shredded cabbages for 1–2 minutes, just until warmed through but still crunchy. Drain and pat dry. (Skip this step if you prefer the cabbage raw.)
- In a large serving bowl, combine the steamed cabbages, bell peppers, pomegranate seeds, carrot, and pineapple. Toss gently. Chill in the fridge until ready to serve.
- At serving time, sprinkle the dressing over the salad, a little at a time, tossing to coat. Taste and add more dressing as needed.
Notes
- Serve on a bed of mixed greens if you want to bulk it up.
- Steaming the cabbage is optional — raw cabbage works too if you prefer extra crunch.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
Do I need to steam the cabbage, or can I use it raw?
Both work. The instructions call for a brief 1–2 minute steam of the shredded cabbage to warm it through while keeping it crunchy, but the notes confirm you can skip this step entirely if you prefer extra crunch from completely raw cabbage.
When should I add the dressing to avoid a soggy salad?
Step 4 specifies to add the dressing at serving time, sprinkling it over a little at a time and tossing to coat. The assembled salad is kept in the fridge until then, which keeps the vegetables crisp. 
