Crunchy Cabbage Salad with Lemon and Ginger Dressing recipe

Preparation Time: 20 minutes

This spiky, crunchy salad is the perfect pick-me-up after a week of eating too much - it's packed with goodness from the veggies, as well as omega-3s and healthy fats from the nuts and seeds. The lemon and ginger dressing injects bags of flavour, too.


  • 350g red cabbage
  • 3 carrots
  • 2 apples
  • 2 celery sticks
  • Handful freshly chopped parsley
  • 3 tbsp. pine nuts
  • 2 tbsp. sunflower seeds
  • 2 tbsp. linseeds
  • 1 tbsp. pumpkin seeds
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tsp. minced ginger
  • 1 tsp. runny honey
  • Salt and pepper


  1. Finely shred the red cabbage. peel and thinly slice the carrots into matchsticks. Peel, core and thinly slice the apples and thinly slice the celery stalks.

  2. In a bowl, combine the veggies and parsley. Whisk together the oil, lemon juice, ginger, honey and salt and pepper. Pour over the salad and toss to coat. To serve, sprinkle with the pine nuts, sunflower seeds, linseeds and pumpkin seeds.

For extra punch, add a finely chopped chilli to the salad. You could also swap the parsley for coriander and add some spices to the dressing. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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