Cabbage Crunch Salads

cabbage crunch salad
Summer is heating up, and so is the kitchen. So, we love a good recipe that doesn't require turning on the oven. That's where our favorite Cabbage Crunch Salad comes in.
It's cooling, crunchy, and bursting with flavor thanks to our single-estate aged White Balsamic Vinegar. 
Whether you're prepping lunches for the week or tasked with bringing a salad to a potluck, this one-bowl recipe makes a family-sized portion in about 10 minutes. Add shrimp, chicken, or tofu on top, and you've got a full-blow entree. 
Grab your Healthy Harvest White Balsamic and let's get started!

How to Make Cabbage Crunch Salad

cabbage crunch salad


For the Salad:

  • 1 head green cabbage, finely shredded (if you want to get real fancy, use half red cabbage and half green)
  • 2 cups carrots, cut into matchsticks
  • 1 cup fresh cilantro, chopped
  • 1/2 cup sliced green onion
  • 12 cup roasted cashews


  • 1/4 cup Healthy Harvest Greek extra virgin olive oil can use any other oil as well)
  • 3 tablespoons Healthy Harvest White Balsamic Vinegar
  • 2 tablespoons sesame oil 
  • 1 teaspoon salt

Optional add-ins

  • 2 cups edamame (I use frozen)
  • crunchy chow mein noodles
  • chicken, shrimp, or tofu


1. Combine all the salad ingredients in a large bowl. 

2. Combine the dressing ingredients in a mason jar and shake well. 

3. Pour the salad dressing over the veggies and enjoy! 


You can make this salad ahead of time, but if you want it as crunchy as possible, wait to add the dressing and cashews until right before you serve. Once it's dressed, it will stay fresh in the fridge for several days, but it becomes more like a slaw as the cabbage marinates in the dressing. 

Leave a comment

Please note, comments must be approved before they are published