25+ Delicious Sunday Low Sodium Cabbage Recipes Perfect for Your Dinner

When it comes to Sunday meals, many of us crave something comforting, filling, and full of flavor.

But if you’re trying to reduce your sodium intake for health reasons or just want a lighter, more balanced meal, finding recipes that are both delicious and low in sodium can be a challenge. That’s where cabbage comes in!

Cabbage is a versatile, nutrient-packed vegetable that’s perfect for creating satisfying dishes that are naturally low in sodium. Whether you’re making soups, stir-fries, salads, or even casseroles, cabbage serves as an excellent base for meals that are both hearty and heart-healthy.

Plus, it pairs beautifully with a variety of other ingredients like lean proteins, beans, and fresh vegetables, offering endless recipe possibilities.

In this article, we’ll explore 25+ Sunday low sodium cabbage recipes that will not only satisfy your taste buds but also help you stick to a low-sodium lifestyle.

From vibrant salads to comforting stews, these recipes are designed to keep your sodium intake in check while still delivering rich and flavorful meals that are perfect for your Sunday dinner table.

25+ Delicious Sunday Low Sodium Cabbage Recipes Perfect for Your Dinner

There you have it – 25+ fantastic low-sodium cabbage recipes that are sure to inspire your next Sunday meal!

Whether you’re looking for a comforting stew, a crunchy salad, or a savory stir-fry, cabbage can be the star of your meal without the need for excess salt.

By incorporating simple, wholesome ingredients and flavorful seasonings, you can enjoy satisfying dishes that support your health goals while still tasting delicious.

So next time you’re planning a Sunday dinner, reach for some fresh cabbage and start experimenting with these tasty, low-sodium recipes. Your taste buds (and heart) will thank you!

Herb-Infused Cabbage Stir Fry

This Herb-Infused Cabbage Stir Fry is a vibrant and flavorful dish perfect for a Sunday lunch or dinner. With its fresh herbs, crunchy cabbage, and low-sodium approach, it’s a guilt-free way to enjoy a healthy and delicious meal. This recipe prioritizes natural flavors, ensuring you won’t miss the salt. It’s quick, easy, and pairs well with brown rice, quinoa, or even grilled protein.

Ingredients

• 1 medium head of green cabbage, shredded
• 1 cup shredded carrots
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce or coconut aminos
• 1 teaspoon apple cider vinegar
• 1 teaspoon sesame oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add garlic and ginger; sauté for 1 minute until fragrant.
3. Toss in cabbage, carrots, and red bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Drizzle with low-sodium soy sauce, apple cider vinegar, and sesame oil. Stir to coat.
5. Remove from heat and sprinkle with parsley, dill, and crushed red pepper flakes, if using.
6. Serve warm as a standalone dish or alongside whole grains.

This stir fry highlights the natural sweetness of cabbage and the earthiness of fresh herbs. Perfect for meal prepping or a quick family dinner, it’s a dish that showcases how low-sodium meals can still be bursting with flavor.

Rustic Cabbage and Mushroom Soup

Looking for a cozy, low-sodium recipe to savor on a lazy Sunday? This Rustic Cabbage and Mushroom Soup combines hearty vegetables and a blend of spices for a warming, nutrient-packed bowl of goodness. The earthy mushrooms and sweet cabbage form a comforting base, making it perfect for chilly days.

Ingredients

• 4 cups green cabbage, chopped
• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 cups low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté until softened.
2. Stir in garlic and mushrooms, cooking for another 5 minutes.
3. Add cabbage, thyme, smoked paprika, cumin, and black pepper. Stir well to combine.
4. Pour in vegetable broth and add bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove bay leaves and adjust seasonings if needed.
6. Serve hot with a sprinkle of fresh parsley.

This soup is not only low in sodium but also high in fiber and vitamins, making it a wholesome choice for the whole family. Pair it with crusty whole-grain bread for a satisfying Sunday meal that feels indulgent without the extra salt.

Low-Sodium Cabbage Steaks with Garlic and Lemon

These Low-Sodium Cabbage Steaks with Garlic and Lemon are a simple yet elegant way to enjoy cabbage. Roasting cabbage slices brings out their natural sweetness, while the garlic and lemon create a bright, savory flavor. This dish works wonderfully as a main or side for your Sunday feast.

Ingredients

• 1 large green cabbage, cut into 1-inch-thick slices
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange cabbage slices on the baking sheet and brush with olive oil on both sides.
3. Sprinkle garlic, smoked paprika, and black pepper evenly over the steaks.
4. Roast in the oven for 25-30 minutes, flipping halfway, until edges are crispy and golden.
5. Remove from the oven and drizzle with lemon juice. Garnish with fresh parsley before serving.

These roasted cabbage steaks are a revelation in simplicity and flavor. With their caramelized edges and zesty finish, they elevate humble cabbage into a dish worthy of a Sunday celebration. Serve them with roasted potatoes or a fresh salad for a complete, low-sodium meal.

Cabbage and Sweet Potato Hash

The Cabbage and Sweet Potato Hash is a hearty and flavorful dish that’s perfect for a comforting Sunday breakfast or brunch. The sweetness of the roasted sweet potatoes complements the savory cabbage, creating a satisfying combination that’s both nutritious and delicious. This recipe is low in sodium but high in flavor, using fresh herbs and a touch of garlic to enhance the taste.

Ingredients

• 1 medium head of cabbage, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with 1/2 tablespoon of olive oil, smoked paprika, turmeric, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Add the chopped cabbage to the skillet and sauté for 5-7 minutes, until wilted and tender.
5. Once the sweet potatoes are roasted, add them to the skillet with the cabbage and toss everything together.
6. Garnish with fresh thyme and parsley before serving.

This dish combines sweet potatoes’ natural sweetness with cabbage’s savory crunch, creating a filling, nutrient-dense meal. It’s perfect for those looking for a low-sodium option that doesn’t compromise on flavor. Enjoy this hash on its own or serve it with poached eggs for a complete breakfast.

Cabbage and Quinoa Salad with Lemon Dressing

The Cabbage and Quinoa Salad with Lemon Dressing is a refreshing and light dish, perfect for a Sunday meal. The combination of crunchy cabbage and protein-packed quinoa makes this salad satisfying and nutritious. Tossed in a zesty lemon dressing, it’s an easy-to-make, low-sodium salad that’s bursting with flavor.

Ingredients

• 3 cups cabbage, shredded
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a large bowl, combine the shredded cabbage, cooked quinoa, cherry tomatoes, and red onion.
2. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and black pepper.
3. Pour the dressing over the cabbage and quinoa mixture, tossing to coat evenly.
4. Garnish with fresh cilantro before serving.

This fresh salad is a wonderful addition to any Sunday meal, offering a perfect balance of flavors and textures. It’s light, tangy, and full of nutrients, making it an ideal choice for those watching their sodium intake. Enjoy it as a main course or as a side dish with grilled meats or fish.

Cabbage and Cauliflower Gratin

The Cabbage and Cauliflower Gratin is a creamy, comforting dish that’s perfect for a Sunday family gathering. The combination of cabbage and cauliflower creates a rich texture, while a low-sodium creamy sauce ties everything together. With a golden, crispy topping, this gratin is sure to be a crowd-pleaser without relying on excess salt.

Ingredients

• 1 small head of cabbage, chopped
• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup grated Parmesan cheese (optional for lower sodium)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup whole wheat breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot, steam the cauliflower florets until tender, about 8 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add the chopped cabbage and cook until softened, about 5-7 minutes.
4. In a small saucepan, bring the vegetable broth and almond milk to a simmer. Stir in nutmeg and black pepper.
5. Combine the cabbage, cauliflower, and creamy broth mixture in a baking dish. Stir until well combined.
6. Sprinkle the grated Parmesan (if using) and breadcrumbs evenly over the top.
7. Bake for 25-30 minutes, until the top is golden and crispy.

This gratin is a rich, comforting way to enjoy cabbage and cauliflower without the heavy sodium content of traditional recipes. It’s an excellent side dish or vegetarian main course that offers creamy, indulgent flavors with a healthy twist. This dish pairs wonderfully with roasted meats or as part of a larger spread for Sunday dinner.

Cabbage and Avocado Tacos

These Cabbage and Avocado Tacos are a light yet flavorful way to enjoy cabbage on a Sunday. With crunchy cabbage, creamy avocado, and a burst of fresh lime, this low-sodium dish makes for a refreshing and satisfying meal. Perfect for those who enjoy plant-based meals or are looking for a light taco alternative, these tacos are quick to prepare and perfect for a casual Sunday dinner.

Ingredients

• 1 small head of cabbage, shredded
• 2 ripe avocados, diced
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder (optional for extra heat)

Instructions

1. Heat the olive oil in a pan over medium heat. Lightly toast the corn tortillas for about 1 minute on each side until slightly crispy.
2. In a large bowl, combine the shredded cabbage, diced avocado, cilantro, lime juice, cumin, and black pepper. Toss gently to combine.
3. If you want a little extra heat, sprinkle in chili powder and stir again.
4. Fill each tortilla with the cabbage and avocado mixture.
5. Serve immediately, topped with extra cilantro or lime wedges if desired.

These cabbage and avocado tacos are perfect for a light, flavorful meal without relying on high-sodium ingredients. The crunch of cabbage and smooth avocado creates a perfect balance of textures, and the cumin and lime add layers of flavor without the need for salt. This recipe is a great way to enjoy a taco night with a healthier twist.

Cabbage and Chickpea Curry

The Cabbage and Chickpea Curry is a flavorful and hearty dish that combines cabbage with protein-packed chickpeas in a rich, aromatic curry. Low in sodium but full of spices, this recipe is perfect for a Sunday dinner or meal prep for the week. The curry is warm, satisfying, and can easily be paired with rice or naan for a complete meal.

Ingredients

• 1 medium head of cabbage, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the ginger, curry powder, turmeric, cinnamon, and black pepper. Cook for 1-2 minutes until fragrant.
3. Add the chopped cabbage and cook for about 5 minutes, stirring occasionally.
4. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the cabbage to soften.
5. Garnish with fresh cilantro before serving.

This cabbage and chickpea curry is a wonderful example of how low-sodium dishes can still be packed with vibrant flavors. The spices work together to create a complex and warming dish, while the cabbage and chickpeas provide a satisfying, healthy base. It’s perfect for a Sunday meal or a comforting weekday dinner.

Cabbage and Apple Slaw with Mustard Dressing

This Cabbage and Apple Slaw with Mustard Dressing offers a perfect balance of tangy, sweet, and crunchy. The fresh cabbage is paired with crisp apples and tossed in a zesty mustard dressing, making it an ideal side dish for any low-sodium meal. With its lightness and flavor, it’s a great option for Sunday picnics, barbecues, or as a refreshing complement to a main dish.

Ingredients

• 3 cups cabbage, shredded
• 1 large apple, julienned
• 1/4 cup carrot, shredded
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a large bowl, combine the shredded cabbage, julienned apple, and shredded carrot.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, black pepper, and olive oil until well combined.
3. Pour the dressing over the cabbage mixture and toss gently to coat.
4. Let the slaw sit for about 10 minutes to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

This cabbage and apple slaw is a delightful dish that combines the crispness of cabbage with the natural sweetness of apples. The mustard dressing adds a tangy kick that enhances the freshness of the slaw without relying on salt. It’s an ideal side dish that adds brightness to any meal and is especially great for light Sunday lunches or dinners.

Cabbage and Lentil Stew

The Cabbage and Lentil Stew is a comforting, hearty dish that’s perfect for a cozy Sunday meal. Packed with fiber from lentils and vitamin-rich cabbage, this stew is both filling and nutritious, while being naturally low in sodium. The aromatic spices give the stew depth of flavor without the need for excessive salt. It’s a perfect choice for a plant-based, low-sodium meal that’s both satisfying and delicious.

Ingredients

• 1 small head of cabbage, chopped
• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, turmeric, and black pepper, cooking for 1-2 minutes until fragrant.
3. Add the cabbage, lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a simmer.
4. Reduce the heat and cook for 30-40 minutes, or until the lentils are tender and the cabbage is cooked through.
5. Remove the bay leaf and garnish with fresh parsley before serving.

This cabbage and lentil stew is a perfect low-sodium option for a hearty meal. The lentils provide protein, while the cabbage adds a satisfying texture, and the spices create a rich, comforting flavor. It’s ideal for meal prep or for a warm Sunday dinner that’s nourishing and filling.

Cabbage Stir-Fry with Tofu

The Cabbage Stir-Fry with Tofu is a vibrant, quick, and healthy dish that’s full of flavor but low in sodium. This recipe combines the crunch of cabbage with protein-packed tofu and a savory stir-fry sauce that’s light on salt but big on taste. It’s a versatile dish that can be enjoyed as a main or side dish, making it perfect for a light yet satisfying Sunday dinner.

Ingredients

• 1 small head of cabbage, shredded
• 1 block firm tofu, drained and cubed
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon ginger, grated
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon green onions, chopped

Instructions

1. In a large skillet or wok, heat the sesame oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu and set it aside.
2. In the same skillet, add the onion and garlic, sautéing for about 2-3 minutes until softened.
3. Add the shredded cabbage and stir-fry for about 5-7 minutes, until the cabbage is tender yet still crisp.
4. Stir in the soy sauce, rice vinegar, ginger, and black pepper, cooking for another 2-3 minutes.
5. Add the tofu back to the skillet and toss everything together to combine.
6. Garnish with sesame seeds and chopped green onions before serving.

This cabbage stir-fry with tofu is a flavorful, quick-to-make dish that offers a perfect balance of textures. The tofu adds protein, while the cabbage provides a healthy crunch. With a savory sauce that’s low in sodium but still full of umami, this stir-fry makes for an easy, satisfying Sunday meal.

Cabbage and Zucchini Fritters

The Cabbage and Zucchini Fritters are a crispy, delicious, and healthy way to enjoy cabbage on a Sunday. These fritters are packed with fiber and nutrients, and they make a great low-sodium snack or side dish. With the addition of zucchini and a simple, homemade seasoning blend, these fritters are light, savory, and sure to please any crowd. They can be served with a side of yogurt or a light dipping sauce for added flavor.

Ingredients

• 1 small head of cabbage, shredded
• 2 medium zucchinis, grated
• 1/2 cup whole wheat flour
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, combine the shredded cabbage, grated zucchini, flour, egg, parsley, black pepper, and garlic powder. Mix everything together until well combined.
2. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the mixture into the skillet and flatten them into fritters with the back of the spoon.
3. Cook each fritter for 3-4 minutes on each side, until golden brown and crispy.
4. Remove from the skillet and place on a paper towel to drain any excess oil.
5. Drizzle with lemon juice before serving.

These cabbage and zucchini fritters are a delicious, crispy way to enjoy cabbage while keeping the sodium content low. The zucchini adds moisture, while the cabbage provides a satisfying crunch. They’re versatile enough to be served as a snack, appetizer, or side dish for your Sunday meal, offering a healthy alternative to traditional fried fare.

Cabbage and Sweet Potato Hash

The Cabbage and Sweet Potato Hash is a hearty, nutrient-packed dish that combines the earthy flavors of sweet potatoes with the crunchy texture of cabbage. This low-sodium dish is full of vitamins and minerals, and the natural sweetness of the potatoes complements the savory cabbage perfectly. Whether served for brunch, lunch, or dinner, this hash is a satisfying, wholesome option for a Sunday meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
2. Add the onion, garlic, and bell pepper to the skillet. Cook for an additional 5-6 minutes until the vegetables are tender.
3. Stir in the shredded cabbage, smoked paprika, black pepper, cumin, and dried thyme. Cook for another 5-7 minutes until the cabbage has softened.
4. Add the apple cider vinegar and stir to combine. Let the mixture cook for 1-2 more minutes to incorporate the flavors.
5. Garnish with fresh parsley before serving.

This cabbage and sweet potato hash is a warm, flavorful dish that’s both filling and packed with nutrients. The natural sweetness of the sweet potatoes and the savory cabbage create a perfect balance, while the spices add depth without relying on excess salt. It’s an ideal dish for a satisfying Sunday meal, offering a nutritious and tasty option for any time of day.

Cabbage and Carrot Soup

The Cabbage and Carrot Soup is a simple yet flavorful low-sodium option that’s both light and hearty. The sweetness of the carrots perfectly balances the mild flavor of cabbage, creating a soothing, comforting soup. This recipe is low on sodium but rich in vegetables, making it an excellent choice for a healthy Sunday dinner or a light lunch.

Ingredients

• 1 small head of cabbage, shredded
• 3 medium carrots, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground turmeric
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the carrots, cabbage, and vegetable broth to the pot. Bring the mixture to a simmer.
3. Stir in the thyme, black pepper, and turmeric. Simmer for 25-30 minutes, or until the vegetables are tender.
4. Using an immersion blender, puree the soup to your desired consistency, or leave it chunky for more texture.
5. Garnish with fresh parsley before serving.

This cabbage and carrot soup is the perfect low-sodium, vegetable-packed option for a light yet satisfying Sunday meal. The natural sweetness of the carrots and the tender cabbage create a comforting and flavorful soup, while the spices add warmth without relying on extra salt. It’s ideal for those looking for a healthy, low-sodium option that’s easy to prepare and enjoyable to eat.

Cabbage and Chickpea Salad

The Cabbage and Chickpea Salad is a fresh, crunchy, and protein-rich salad that’s full of vibrant flavors. With the tanginess of lemon, the crunch of cabbage, and the earthiness of chickpeas, this low-sodium dish is a perfect side or light main course. It’s an easy, no-cook recipe that’s ideal for busy Sundays or when you need something quick yet nutritious.

Ingredients

• 3 cups cabbage, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped

Instructions

1. In a large bowl, combine the shredded cabbage, chickpeas, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, and black pepper.
3. Pour the dressing over the cabbage mixture and toss to combine.
4. Garnish with fresh cilantro before serving.

This cabbage and chickpea salad is a light, refreshing dish that’s perfect for a Sunday lunch or as a side dish to a main course. The crunch of cabbage, the creaminess of chickpeas, and the bright, tangy dressing come together in a perfect balance of textures and flavors. It’s a quick, low-sodium option that’s full of plant-based protein and is perfect for those looking to eat clean without sacrificing taste.

Note: More recipes are coming soon!