This Spicy Red Cabbage Salad is a brilliant way to use up leftover vegetables after Christmas. It only takes 10 minutes to throw together too and is a perfect easy side salad for January.

Crunchy red cabbage, carrots and red onion are mixed with raisins, toasted flaked almonds and some fresh mint. Although it’s a cold salad, the dressing is made with warming spices like cumin and turmeric, along with fresh garlic and ginger, to give it a lovely warmth.

This is recipe number 36 in my Fifty Fantastic Salads series – you’ll find links to some of the others at the bottom of the page.

What are some of the nutritional benefits of the main ingredients?

Red cabbage
Rich in fibre and vitamin C, red cabbage also contains anthocyanins, amazing antioxidant compounds.

Carrots
A great source of beta-carotene, which the body converts to vitamin A.

Red onion
Provides flavonoids such as quercetin, which have antioxidant and anti-inflammatory properties.

Almonds
Contain vitamin E, healthy fats and a little protein too. 

Turmeric and ginger
Both are well known for their anti-inflammatory and immune-supporting properties.

Storage and Shelf Life

This Spicy Red Cabbage Salad can be stored in the fridge for up to 3 days.

• Store in an airtight container for best results.
• The flavours develop over time, making it ideal for meal prep.
• I wouldn’t recommend freezing.

Recipe Tips:

Adjust the spice – Reduce the cumin, turmeric or raw garlic if you prefer a milder flavour.

Add protein – This is a side salad, so serve with your favourite protein of choice

Make it nut-free – Swap the almonds for more pumpkin seeds or sunflower seeds, if needed.

Veg prep – I like to grate the veggies so they are thin strips. If preferred, you can use a food processor or chop into very thin strips with a sharp knife.

If you liked this Spicy Red Cabbage Recipe, why not try some of the others:

Fifty Fantastic Salads

Spicy Red Cabbage Salad

Helen Ridgeway Helen Ridgeway

This Spicy Red Cabbage Salad is a fresh, vibrant winter salad packed with crunchy vegetables and warming spices. It’s a simple way to use up seasonal veg that is lurking at the back of the fridge.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad

Servings 4

Calories 203 kcal

Ingredients

 

• ½ red cabbage
• 3 medium carrots
• 1 medium red onion
• ¼ cup raisins (50g)
• ¼ cup flaked almonds (20g)
• Small handful of fresh mint
• Handful of pumpkin seeds

Dressing

• 2 cloves of garlic
• Small piece of fresh ginger
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1½ tsp ground cumin
• 1½ tsp ground turmeric
• ½ tsp sea salt and a few grinds of black pepper
• 2 tsp maple syrup optional

Instructions

 

• Using a veg peeler, cut the red cabbage into thin strips. You could also do this in a food processor, if preferred. Scrub the carrots, no need to peel, then grate them. Peel the red onion and grate that too. Add them both to the bowl with the cabbage.
• Add the raisins, almonds and some chopped fresh mint to the bowl.
• For the dressing, finely grate the garlic and ginger and add to a small bowl. Add all the other dressing ingredients and mix well. Pour over the salad, mix well, sprinkle over a few pumpkin seeds and serve.

Notes

• This will store well in the fridge for 3-4 days.

 

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Nutrition

Calories: 203kcalCarbohydrates: 19gProtein: 4.7gFat: 11.3gSaturated Fat: 1.6gFiber: 5.4g

Keyword fifty salads, red cabbage, slaw

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