Cabbage Salad Recipe with Bean Sprouts
This Cabbage Salad Recipe with Bean Sprouts is crisp, refreshing, and packed with vibrant flavors and textures for a nutritious, easy-to-make meal or side dish.
Equipment
- Large Mixing Bowl
- Whisk
- Sharp Knife
- Measuring cups and spoons
- Salad serving bowl
Ingredients
Ingredients
- 1/2 head large green cabbage thinly sliced
- 4 ounces bean sprouts
- 1/2 cup feta cheese crumbled
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon honey or sugar alternative sweetener
- salt and pepper to taste
Instructions
Preparation
- Start by removing the outer leaves of the cabbage and then cut it in half. Take one half and slice it thinly into ribbons about 1/4 inch thick.
- Place the bean sprouts in a colander and rinse them under cold water to remove any bitterness and ensure freshness.
- In a large mixing bowl, combine the sliced cabbage, rinsed bean sprouts, crumbled feta cheese, dried cranberries, and sliced almonds. Toss gently to combine.
- In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, sweetener (honey or sugar alternative), and salt and pepper to taste.
- Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
- Transfer the salad to a serving bowl and enjoy fresh. It can also be made ahead by storing dressing and salad separately.
Notes
- For a vegan option, omit the feta or substitute with a plant-based alternative.
- Bean sprouts can be replaced with shredded carrots or diced bell peppers.
- Store dressing separately to keep salad fresh up to 3 days in the refrigerator.
- Add seasonal fruits or roasted vegetables for extra flavor and texture.
- Boost protein by adding grilled chicken, chickpeas, or tofu if desired.