Antioxidant Raw Vegetable Salad
15 December 2025
Antioxidant Raw Vegetable Salad
This antioxidant raw vegetable salad is fresh, colorful, and full of crunch. Made with red cabbage, carrots, pomegranate seeds, and a light lemon dressing, it’s a healthy salad that comes together in minutes. Perfect as a side dish or a light meal, this raw cabbage salad is refreshing, nourishing, and ideal for any season.
So, if all that sounds good to you, read on!
Table Of Contents
Why You Will Love This Recipe
If you’re looking for a salad that is fresh, colorful, and full of flavor, this antioxidant raw vegetable salad will quickly become a favorite. It’s made with simple, wholesome ingredients and tossed in a light lemon dressing that brings everything together beautifully. Perfect for everyday meals or special occasions, this salad is as nourishing as it is delicious.
Fresh and crunchy texture – Finely chopped raw vegetables give this salad an irresistible crunch.
Rich in antioxidants – Red cabbage, pomegranate, and fresh vegetables make it naturally nourishing.
Simple ingredients – Made with easy-to-find vegetables and pantry staples.
Quick and easy to prepare – Ready in minutes with no cooking required.
Light yet satisfying – Perfect as a side dish or a refreshing light meal.
Great for meal prep – Tastes even better after resting as the flavors blend together.
Naturally vibrant and colorful – A beautiful salad that looks as good as it tastes.
With its fresh flavors, bright colors, and simple preparation, this raw vegetable salad is one you’ll want to make again and again. It’s healthy, refreshing, and always a crowd-pleaser.
More Fresh & Healthy Salad Recipes
If you enjoyed this antioxidant raw vegetable salad, you might also love these fresh and easy salad recipes:
Garlic Cucumber Salad Recipe – Fresh & Easy – Crisp cucumbers tossed with garlic and a light dressing for a refreshing side dish.
Healthy Summer Chicken Salad with Orange, Peppers & Feta – A light and refreshing salad with juicy chicken, citrus notes, and creamy feta.
Tomato Feta Salad – A simple classic made with fresh tomatoes, feta cheese, and a flavorful dressing.
Healthy Chicken Salad with Avocado – Creamy, satisfying, and packed with protein and healthy fats.
Ingredients in Antioxidant Raw Vegetable Salad
What you will need
Red Cabbage: Use fresh, firm red cabbage for crunch and vibrant color.
Carrots: Add natural sweetness and a crisp texture.
Red Bell Pepper: Brings freshness, color, and a mild sweet flavor.
Red Onion: Use for a sharp, slightly sweet bite that balances the salad.
Corn: Adds juiciness and a subtle sweetness to every bite.
Pomegranate Seeds: Provide a burst of freshness and are rich in antioxidants.
Fresh Parsley: Adds a light, herbal note and extra freshness.
For the Dressing:
Olive Oil: Use good-quality olive oil for the best flavor.
Lemon Juice: Adds brightness and freshness to the salad.
Salt: Enhances all the natural flavors.
Garlic (Optional): Adds extra depth and aroma.
How to make Antioxidant Raw Vegetable Salad
Time needed: 35 minutes
Making this antioxidant raw vegetable salad is quick and simple, with no cooking required. All you need to do is finely chop the vegetables, mix a fresh lemon dressing, and combine everything in one bowl. Letting the salad rest for a short time allows the flavors to blend perfectly, giving you a fresh, crunchy, and well-balanced salad every time.
- Chop the Vegetables
Finely chop the red cabbage, carrots, red bell pepper, and red onion. Place everything in a large bowl.
- Chop the Vegetables
- Add them to a bowl.
- Prepare the Lemon Dressing
In a separate bowl, mix olive oil, lemon juice, salt and garlic if using.
- Add the Corn, Pomegranate, Chopped parsley and Dressing
Add the cooked corn, pomegranate seeds, and chopped parsley to the vegetables. Pour the dressing over the vegetables.
- Mix Everything Well
Gently mix until all ingredients are evenly coated with the dressing.
- Let the Salad Rest
Let the salad rest for 15–20 minutes so the flavors can blend.
Ready to Serve
Once the salad has rested and the flavors have blended, it’s ready to serve. Enjoy this antioxidant raw vegetable salad fresh as a side dish or a light meal. Give it a quick stir before serving and add extra lemon or fresh parsley if desired.
This antioxidant raw vegetable salad is fresh, colorful, and incredibly easy to make. With simple ingredients and a bright lemon dressing, it’s a salad you can enjoy any time of the year. Whether you serve it as a side dish or a light meal, it’s a healthy, refreshing option that always brings great flavor to the table.
Frequently Asked Questions
Yes, this antioxidant raw vegetable salad can be made a few hours in advance. Letting it rest helps the flavors blend even better. Store it in the refrigerator and mix again before serving.
The salad stays fresh for up to 24 hours when stored in an airtight container in the refrigerator. For the best texture and flavor, enjoy it the same day.
You can use dried cranberries, diced apple, or orange segments for a similar sweet and fresh contrast.
Yes, this salad is naturally vegan and gluten-free, making it suitable for many dietary preferences.
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Antioxidant Raw Vegetable Salad
Ingredients
- ¼ red cabbage finely chopped
- 2 carrots finely chopped
- 1 red bell pepper finely chopped
- 1 small red onion finely chopped
- ½ cup cooked corn
- 1 cup pomegranate seeds
- 2 tablespoons fresh parsley chopped
For the Dressing
- ¼ cup olive oil
- Juice of 1 small lemon
- 1 teaspoon salt
- 1 garlic clove crushed (optional)
Instructions
- Finely chop the red cabbage, carrots, red bell pepper, and red onion. Place them in a large bowl.
- Add the cooked corn, pomegranate seeds, and chopped parsley to the bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt and garlic if using.
- Pour the dressing over the vegetables.
- Mix well until everything is evenly coated.
- Let the salad rest for 15–20 minutes so the flavors can blend.
- Serve fresh and enjoy.
Notes
Calorie Breakdown (approx.)
- Olive oil: ~120 kcal
- Vegetables & fruit (cabbage, carrots, corn, pomegranate, onion, pepper): ~90 kcal
- Dressing additions (lemon, garlic): ~10 kcal
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