Paleo Shredded Cabbage Salad

Bright, crisp, and bursting with flavor, this Paleo Shredded Cabbage Salad is a refreshing addition to any meal. Made with a colorful blend of green and red cabbage, sweet julienned carrots, and thinly sliced red onion, it’s a healthy, nutrient-packed dish that’s as visually stunning as it is delicious. The salad is elevated with the crunch of chopped almonds and the vibrant pop of fresh cilantro, all brought together by a tangy lime and apple cider vinegar dressing subtly sweetened with honey. This no-cook recipe takes just 20 minutes to prepare, making it the perfect quick, paleo-friendly side for busy weeknights or summer gatherings. Serve it fresh or let it chill to enhance the meld of zesty and herbaceous flavors—a must-try for those craving a light, wholesome salad option.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 1 small head green cabbage
• 0.5 small head red cabbage
• 2 medium carrot
• 0.5 medium red onion
• 0.5 cup fresh cilantro
• 0.25 cup almonds
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by shredding the green cabbage. Remove the outer leaves, cut the cabbage into quarters, remove the core, and then thinly slice using a sharp knife or mandoline slicer. Transfer to a large mixing bowl.

Step 2

Repeat the shredding process with the red cabbage and add it to the bowl containing the green cabbage.

Step 3

Peel the carrots and julienne them into thin strips, then add them to the bowl with the cabbage.

Step 4

Slice the red onion thinly and add it to the salad mixture in the bowl.

Step 5

Chop the fresh cilantro and add it to the salad mixture.

Step 6

Roughly chop the almonds and add them to the bowl for some crunch.

Step 7

In a small mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, and honey until well combined.

Step 8

Season the dressing with sea salt and black pepper, adjusting to taste.

Step 9

Pour the dressing over the salad mixture and toss everything together until all the ingredients are well coated in the dressing.

Step 10

Let the salad sit for at least 10 minutes before serving, allowing the flavors to meld together.

Step 11

Serve immediately or refrigerate for up to two days for continued freshness.

Nutrition Facts

Serving size	(951.2g)

Amount per serving	% Daily Value*
Calories	867.1

Total Fat 60.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1372.1mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 24.2g	0%
Total Sugars 34.4g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 413.9mg	0%
Iron 6.4mg	0%
Potassium 1704.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 7.3%

Carbs: 32.7%