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Protein-Packed Cabbage Salad

A colorful and vibrant salad packed with fresh vegetables and a protein boost from quinoa or chicken, topped with a delightful dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small head small head of cabbage, chopped Chopped into bite-sized pieces
  • 1 cup cooked quinoa or chicken (halal-friendly) Diced chicken or cooked quinoa
  • 1 cup cherry tomatoes, halved Adds sweetness and color
  • 1/2 cup sliced green onions
  • 1/2 cup chopped bell peppers Any color will do
  • 1/4 cup chopped parsley Fresh or dried
  • 1/4 cup sunflower seeds or nuts (like almonds or walnuts) For added crunch
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • to taste Salt and pepper For flavor

Method
 

Preparation
  1. Chop the cabbage into bite-sized pieces and place it in a large mixing bowl.
  2. If using chicken, ensure it’s cooked through and diced into small chunks. If using quinoa, make sure it’s been cooked according to package instructions and cooled before adding.
Mixing
  1. Add in the cherry tomatoes, green onions, bell peppers, and parsley. Mix gently to combine.
  2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, and add salt and pepper to taste.
  3. Pour the dressing over the salad and toss everything together until evenly coated.
Serving
  1. Sprinkle the sunflower seeds or chosen nuts on top for that extra crunch.
  2. Serve immediately for the best texture.

Notes

Store in an airtight container in the refrigerator for up to three days. Avoid freezing as it can alter the texture. Prepare the salad just before serving to keep the cabbage crisp.