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.
PrintCrunchy Veg Salad
- Total Time: 15 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
Units
Scale
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 pomegranate seeds
- 1 large carrot, grated
- 1 cup 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
