Red Cabbage & Cranberries Salad
This Red Cabbage & Cranberries (or Lingonberry Slaw)is a vibrant, nutrient-rich salad that supports digestion, blood sugar control, and overall gut health. Packed with antioxidants, dietary fiber, and a tangy-sweet flavor profile, this slaw is perfect as a side dish or a light snack. The red cabbage is rich in anthocyanins, while lingonberries provide a tart, antioxidant boost. The touch of honey balances the flavors beautifully.
Nutrition Facts
Per serving
Energy
85 kcal
Protein
1 g
Carbs
18 g
Fat
2 g
Fiber
2 g
Ingredients
Red Cabbage, Raw
1 cup, shredded (200g)
Dried Cranberries
50 gm (50g)
Honey
1 tsp (5g)
ACV
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Apple
1 small (100g)
Instructions
Preparation
- Grate the apple just before mixing to prevent browning.
Cooking Steps
In a large bowl, combine the shredded red cabbage and grated apple.
Add the cranberries to the mixture.
In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and black pepper to create a tangy dressing.
Pour the dressing over the cabbage mixture and toss well to coat evenly.
Let the slaw sit for 10-15 minutes to allow the flavors to meld and the cabbage to soften slightly.
Serve chilled or at room temperature as a side dish or light snack.