Description
This vibrant Cabbage and Cranberry Salad is a quick and refreshing dish perfect for a light lunch or a colorful side. Featuring crunchy purple cabbage, sweet dried cranberries, nutty sunflower seeds, and tangy feta cheese, all tossed in a delicate champagne vinaigrette, this salad delivers a perfect balance of flavors and textures in just 10 minutes.
Ingredients
Salad Ingredients
- 1/2 head purple cabbage
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 2 oz. feta cheese, crumbled
Dressing
- 1/4 cup champagne vinaigrette
Instructions
- Prepare the cabbage: Thinly slice or shred the purple cabbage finely to create a crisp base for the salad.
- Combine the ingredients: In a large mixing bowl, add the shredded cabbage, dried cranberries, sunflower seeds, and crumbled feta cheese.
- Toss with dressing: Pour the champagne vinaigrette over the salad ingredients and stir thoroughly until everything is evenly coated.
- Serve or store: Enjoy the salad immediately for the freshest crunch, or refrigerate until ready to eat, allowing the flavors to meld.
Notes
- For an extra crunch, toast the sunflower seeds lightly before adding.
- Substitute feta with goat cheese if preferred for a creamier texture.
- Use a sharp knife or a mandoline slicer for evenly shredded cabbage.
- This salad can be made a few hours ahead; the flavors will deepen but cabbage may soften slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
