Angel's Cabbage Salad Recipe -
Angel's Cabbage Salad Recipe
  • READY IN hrs

Angel's Cabbage Salad

Recipe by  

"A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
  2. Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.
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Reviews More Reviews

Apr 18, 2014

Brought this to a potluck and had numerous compliments and requests for the recipe. The only thing I changed was that I added some fresh carrot shavings to give it more color. I used standard dark raisins and it was great. I am looking forward to trying it with red grapes as others suggested.

Jan 07, 2015

I am always seeing these tasty shredded cabbage salads at holiday pot-lucks. I just know they are loaded with fat, with all the crispy ramen noodles, and tons of sugary dressing. I was on the hunt for a healthier version and found this one. I used a 10oz bag of finely shredded cabbage. For the dressing, I followed it as is but used rice wine vinegar instead of red wine as it was what I had. I tried to make the dressing with less sugar, but it was too tart. I added in the amount of sugar suggested, but then only put half of it on the cabbage mixture to reduce the sugar dressing even further. I figured the other half could be added if really needed later. Although, this one definitely has less oil and sugar to begin with than other similar recipes. I used 1/4 cup each of sliced almonds and the sunflower seeds. Both were unsalted so I added a dash of sea salt and black pepper. I left out the raisins by choice and realized after the salad was done I had forgotten the green onions. It was fine. Also, I would definitely mix in dressing before serving if a crunchy salad is desired. It will completely wilt down within an hour. The recipe does not make a ton anyhow. Made as written I got 5, side dish servings, vs. the 8, at 144 calories each. ty

Dec 15, 2013

Wow this is delish! I wanted to take a pic but do not know how to get it small enough to add it here. Don't be afraid to try this recipe. It is so much better than mayo based dressing. Thank you Sharon!

Apr 22, 2015

Used a 16oz bag of cabbage and the sauce was WAAY too much still. Cut sauce in half next time for a 16oz bag. Used peanuts instead of the other nuts and it was really good! Lots of compliments and easy to make.

Mar 22, 2015

I really liked this salad especially with the sunflower seeds. The oil dressing was a welcome change from the mayo based dressings. I used 3 stevia pkgs and some honey to my desired sweetness (instead of using white sugar) I will be making this again.

Mar 22, 2015

This recipe was delicious and a huge hit with my family. I made up the dressing but only used about half of it. I also added shredded carrots and a few crunchy chow mein noodles on top.

Jan 02, 2015

I liked this much better than a similar recipe that uses 1/2 cup vegetable oil. Really enjoy the simplicity too!


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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