Photo of Health salad by WW

Health salad

PersonalPoints™ per serving
Total Time
14 min
14 min
0 min
An alternative to traditional slaws, this quick and easy side dish is a perfect pairing with chicken kabobs, grilled fish, and burgers. Thinly slicing the vegetables makes this salad versatile, ideal for a stand-alone side dish or as a topper for sandwiches and grilled meats and fish. Add in a thinly sliced jalapeño for a little hit of heat. Make sure to toss the ingredients a couple times during the chilling process to distribute the vinegar-based dressing thoroughly and maximize flavor coverage. This slaw a great choice for a summer barbecue since it complements a wide variety of traditional grilled entrees.


Shredded red cabbage

4 cup(s), or green cabbage

English cucumber(s)

½ medium, thinly sliced

Uncooked red onion(s)

½ medium, thinly sliced

Garlic clove(s)

1 medium clove(s), thinly sliced

Green pepper(s)

1 medium, thinly sliced

Uncooked carrot(s)

1 medium, thickly shredded

Table salt

½ tsp

Black pepper

½ tsp


2½ Tbsp

Apple cider vinegar

2½ Tbsp

Olive oil

1 Tbsp


1 Tbsp


1 Tbsp, fresh, chopped (optional)


  1. In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.
  2. In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about 1/2 cup per serving.