Step 1: Prepare the vegetables
Wash all the vegetables thoroughly. Finely shred the green and purple cabbage, slice the cucumber, grate the carrot, and thinly slice the red onion.
Step 2: Combine the salad
Add the cabbage, cucumber, carrot, red onion, and parsley to a large mixing bowl. Toss gently to distribute the vegetables evenly.
Step 3: Make the dressing
In a small bowl or jar, combine the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, and garlic powder. Add salt and black pepper to taste.
Whisk or shake vigorously until the dressing becomes well combined.
Step 4: Dress the salad
Pour the dressing over the vegetables. Toss thoroughly so the cabbage and cucumber are lightly coated.
Step 5: Let the flavors develop
For the best flavor, allow the salad to rest in the refrigerator for 15–30 minutes before serving. This gives the cabbage time to absorb the tangy dressing while keeping its satisfying crunch.
Step 6: Add the finishing touch
Sprinkle sunflower seeds or pumpkin seeds over the top just before serving for extra texture and flavor.
This salad is delicious alongside grilled chicken, baked fish, roasted vegetables, or your favorite healthy dinner. It can also be prepared ahead of time and stored in the refrigerator, although it is best enjoyed within a day or two for maximum freshness and crunch.
If you’re looking for simple healthy meal ideas, this colorful cabbage and cucumber salad is an easy recipe to add to your weekly meal rotation. The combination of crunchy vegetables, fresh lemon, and a tangy dressing makes it light, satisfying, and delicious.
So fresh, crunchy, and delicious—you may find yourself making this salad again and again! 🥗🥒
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