Mama’s Cabbage Crunch Salad is a refreshing salad that is super easy to make for summer dinners, potlucks and picnics. It is a nice alternative to the traditional coleslaw dressing that you normally find with cabbage. It is also packed full of other delicious vegetables, making it full of vitamins, bursting with color, and lots of crunch. The salad is big enough to serve a big family, to serve at a party, to have plenty of leftovers throughout the week. Or make a smaller salad and cut the recipe in half.
You may have seen versions of this salad, here and there, but it’s often made with ramen noodles for the crunch and the seasoning packet from the noodles for the sauce. Obviously we can’t have gluten, so the noodles are out, so I replaced the crunch with a variety of extra vegetables and sliced almonds. My daughter and I can’t have soy and the seasoning packet in ramen noodles has soy, not to mention the not so needed MSG. So I share with you my version of the dressing that is soy free and msg free. The trick to making this salad extra tasty and appetizing too, is to slice the cabbage very thin, as well as the other vegetables. I like to use a mixture of both purple and green cabbage for a burst of color. You can make this salad ahead of time. Just slice up the cabbage and the vegetables and store in a ziploc bag the day before. When ready to serve, toss the cabbage and vegetable mixture in a bowl and then add the dressing just before serving.
Ingredients
1 head of cabbage (or ½ head green and ½ head purple cabbage), sliced very thin and then diced
1 cup thinly sliced carrots
3-4 celery stalks, thin sliced
1 small head of broccoli, cut into small pieces without stem
1 bunch green onions, sliced
¾ cup almonds, sliced or slivered
1 cup craisins
Dressing Ingredients
½ cup oil
¼ cup red wine vinegar
2 Tbsp. sugar or honey
1 tsp. salt
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. pepper
2 tsp. instant bouillon powder (MSG free)
Directions
Slice cabbage very thin and dice. Add sliced carrot, sliced celery, broccoli, green onions, craisins and almonds. Toss.
In a liquid measuring cup, measure out oil, red wine vinegar and seasonings. Mix well. Pour over salad. Toss well. Refrigerate until ready to use.
GFM Tip ~ This recipe can be halved for smaller groups.
This recipe is a delicious recipe and is made with seasonings that are soy free.
Ingredients
- 1 head of cabbage (or ½ head green and ½ head purple cabbage), sliced very thin and then diced
- 1 cup thinly sliced carrots
- 3-4 celery stalks, thin sliced
- 1 small head of broccoli, cut into small pieces without stem
- 1 bunch green onions, sliced
- ¾ cup almonds, sliced or slivered
- 1 cup craisins
- Dressing Ingredients
- ½ cup oil
- ¼ cup red wine vinegar
- 2 Tbsp. sugar or honey
- 1 tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. pepper
- 2 tsp. instant bouillon powder (MSG free)
Instructions
- Slice cabbage very thin and dice. Add sliced carrot, sliced celery, broccoli, green onions, craisins and almonds. Toss.
- In a liquid measuring cup, measure out oil, red wine vinegar and seasonings. Mix well. Pour over salad. Toss well. Refrigerate until ready to use.
Notes
©GlutenFreeMama