Hello, friends! I’m Sarah, and here’s another one of my favorite go-to recipes that I’m going to share with you today: the Red Cabbage Salad with Jalapeño Ginger Dressing. This delicious salad has an extremely fresh taste and the combination with the jalapeño pepper and ginger adds a different spiciness to it.
How Red Cabbage Salad Became a Family Fave
I clearly remember the first time I made this salad. It was a sunny Saturday afternoon, and we had just come back from our local farmer’s market. My kids were eager to help in the kitchen, and we had a bounty of fresh produce, including a beautiful head of red cabbage. As a dietitian and a mom, I’m always on the lookout for ways to create nutritious, family-friendly meals. We started chopping and mixing, experimenting with flavors, and the result was this delightful Red Cabbage Salad with Jalapeño Ginger Dressing.
I didn’t expect that my kids would love this salad. They loved the crunch of the veggies and the tangy, slightly spicy dressing. But what I love the most is that it’s packed with nutrients and takes just 20 minutes to prepare. It’s a win-win!
Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers.
Healthline
Why You’ll Love This Red Cabbage Salad with Jalapeño Ginger Dressing
There are lots of reasons to love this recipe. First, it’s so easy to make. No cooking required, so it’s perfect for those busy weekdays when you need to get dinner on the table fast. The prep time is just 10 minutes, and while the cabbage rests, you can whip up the dressing in your blender. Easy peasy!
Second, this salad is also wonderfully versatile. It’s vegan, gluten-free, and low-carb, making it a great option for various dietary needs. Plus, the ingredients are easily customizable. Don’t have mung bean sprouts? No problem—alfalfa or radish sprouts work just as well. Not a fan of jalapeños? A milder pepper or some red chili flakes can be substituted.
Chef’s Notes:
- Enhancing Flavor: Thinly sliced bell peppers or radishes can add extra crunch and flavor to the salad.
- Meal Pairing: This salad complements grilled chicken or tofu perfectly for a more filling meal.
- Adjusting Spice: To reduce spiciness, lessen the jalapeño amount or swap it with a milder pepper.
- Storage Tip: Store any leftover dressing in an airtight container in the fridge for up to a week.
Red Cabbage Salad with Jalapeño Ginger Dressing
Dive into a burst of flavors with this Red Cabbage Salad with Jalapeño Ginger Dressing! It’s a vibrant mix of crunchy veggies and a zesty jalapeño ginger dressing that will tantalize your taste buds. Perfect for a quick, healthy meal, this salad is both refreshing and satisfying. Get ready to impress your friends and family with this colorful, nutrient-packed dish!
4
servings10
minutes0
minutes250
kcal10
minutes20
minutesKeep the screen of your device on
Ingredients
- For the Salad
8 oz red cabbage, finely shredded
1 medium carrot, julienned
1 stalk celery, thinly sliced
1 cup cooked chickpeas
2 oz mung bean sprouts
1 bunch chives, chopped
2 tbsp roasted sunflower seeds (unsalted)
1 tsp fresh lemon juice
¼ tsp kosher salt
- For the Dressing
½ cup hulled hemp seeds
¼ cup freshly squeezed lemon juice
¼ cup water
1 tbsp fresh ginger, minced
½ medium jalapeño pepper, deseeded and diced
½ tsp salt
- Alternative Ingredients:
Red Cabbage: Green cabbage or Napa cabbage.
Lemon Juice: Lime juice or apple cider vinegar.
Kosher Salt: Sea salt or table salt.
Carrot: Bell peppers or zucchini.
Celery: Cucumber or fennel.
Mung Bean Sprouts: Alfalfa sprouts or radish sprouts.
Chives: Green onions or parsley.
Sunflower Seeds: Pumpkin seeds or chopped almonds.
Hemp Seeds: Chia seeds or flaxseeds.
Ginger: Ground ginger use less.
Jalapeño Pepper: Serrano pepper or red chili flakes.
Directions
- Prepare Cabbage: Gently massage the shredded red cabbage with kosher salt and lemon juice for about 2 minutes. This helps to soften the cabbage and enhance its color. Place in the refrigerator for 10 minutes to chill.
- Blend Dressing: While the cabbage is resting, combine hemp seeds, lemon juice, water, minced ginger, diced jalapeño pepper, and salt in a blender. Blend until smooth and creamy. Refrigerate the dressing until ready to use.
- Assemble Salad: In a large mixing bowl, combine the chilled red cabbage with julienned carrots, sliced celery, cooked chickpeas, mung bean sprouts, chopped chives, and roasted sunflower seeds. Toss everything together until well mixed.
- Serve: Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all ingredients evenly with the dressing. Serve immediately for the best texture and flavor.
Equipment
- knife and cutting board
- blender
- measuring spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 30g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 400mg
- Fiber: 8g
- Sugar: 6g
- Vitamin A: 120IU
- Vitamin C: 80mg
- Calcium: 10mg
- Iron: 15mg
A Recipe for All Occasions
This Red Cabbage Salad with Jalapeño Ginger Dressing is perfect for any occasion, from a light weekday meal to a festive gathering. You can even bring this to a potluck. Its colorful visuals and bold flavors will surely impress everyone, and its nutritional benefits will make you feel good about what you’re eating. I hope you’ll enjoy making and sharing this salad as much as my family and I do. Happy cooking!
