Broccoli and Cabbage Salad
Servings: 12 servings
Calories: 90kcal
This salad is as fresh and as crisp as a salad can be! Loaded with both red and green cabbage, broccoli florets, tomatoes, and cucumbers, and tossed with an oil and vinegar dressing, this salad is light, healthy, and colourful. Perfect as a summer side, great for picnics, and can be made ahead of time too!
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Ingredients
- 6 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 cups broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 cup green onions, chopped
- 1/4 cup parsley, finely chopped
- 1 clove garlic, grated
- 6 tablespoons canola oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add the prepared green and red cabbage, broccoli, tomatoes, cucumbers, and green onions to a large mixing bowl and set it aside.
- Next, in a small bowl, prepare the dressing by whisking together the canola oil, vinegar, sugar, garlic, salt, and ground black pepper.
- Pour the dressing into the bowl with the cabbage and toss well to coat evenly.
- The salad can be served immediately but is best if refrigerated for 2 hours first. This gives the vegetables time to absorb the flavours of the dressing.
Notes
One serving is equal to one cup.
Nutrition
Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 115mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 40mg | Calcium: 35mg | Iron: 1mg