This healthy salad is light, fresh, easy, and perfect for summer. It’s naturally vegan, gluten-free, and I estimate it contains less than 50 calories per 1 cup serving. The bagged cabbage blend I used contained carrots, and I bulked it up by adding orange bell peppers, corn, cucumbers, and edamame. Use what you have on hand and enjoy. Plan ahead so the salad can marinate for at least 6 hours and it can be made up to 24 hours in advance, noting that the longer it sits, the more water the vegetables will release. The sweet-and-tangy dressing is so satisfying and you’ll want bite after bite. Healthy never tasted so good.
about 4 cups sliced green cabbageI used half of a 16-ounce bagged blend of green cabbage and carrots
½cupdiced bell peppersI used orange
½cupcornI used frozen straight from the freezer
½cupdiced cucumbers
½cupcooked edamame
Instructions
To a large mixing bowl, add the vinegar, ketchup, brown sugar, salt, and whisk to combine.
Add all remaining ingredients and toss to coat evenly. Toss well to make sure everything has been well-coated.
Transfer salad into a large Tupperware-type container with a lid, or cover mixing bowl with plasticwarp, and refrigerate for at least 6 hours; or up to 24 hours. If marinating longer than 6 hours, stir mixture once or twice to re-coat the vegetables evenly. Re-refirgerate until serving.
Serve salad by itself, or on top of sandwiches or burgers, or as a chip or cracker dip. Salad will keep for up to 3 days. As time elapses, vegetables will release their juice and become softer, and amount of liquid in container will increase.