Crunchy and simply delicious, this quick and easy shredded cabbage and carrot salad is ready to go in just 20 minutes. Made with fresh veggies and herbs but without mayo, it's light and low-calorie, making it such a great heathy side dish.
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Why you'll love this recipe
- Isn't this cabbage and carrot salad the same as coleslaw you might ask? Well it's very similar but the dressing is completely different, changing the flavor of this crunchy salad. Coleslaw is made with a mayo-based dressing but this recipe has a vinaigrette instead, which is lower in fat and calories.
- It's simple, easy to make and a great dish to bring to a potluck. Crunchy, refreshing, satisfying and fresh like this cucumber carrot salad and Mediterranean cucumber salad.
Key ingredients and variations
- Red cabbage: or purple depending on how you call it. Shredded preferred but chopped if you prefer. You can buy it pre-shredded for a shortcut.
- Green cabbage: shredded or chopped as well and can be bought pre-shredded too.
- Carrots: shredded or julienne cut, again they can be purchased pre-shredded.
- Green onions: chopped or sliced, they add such a great flavor. Could be replaced by red onion or shallots.
- Parsley: this salad needs a fresh herb, I chose parsley but you could use chives.
- Easy vinaigrette: made with olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Simple but so flavorful. You can easily replace the white wine vinegar with a different vinegar, and the fresh garlic with a little garlic powder.
- Salt and pepper: season your salad to taste.
How to make this cabbage and carrot salad
- Prep all the veggies. I love using this shredder or a mandoline for the cabbage and carrots, it makes it so easy and the cabbage is perfectly thin.
Combine the cabbage, carrots, green onions and parsley.
Put together the vinaigrette. Add to the salad, toss, serve and enjoy!
More Salad Recipes
If you love salads check these out!
Tips
- Keep all the veggies in the fridge before shredding them, this salad is delicious cold. Or let the salad cool for a bit before serving.
- Use a couple bags of pre-shredded coleslaw mix (without dressing) to save prep time.
- Don't cut your veggies too thick.
- You can use this cabbage and carrot salad as a topping for tacos.
Frequently Asked Questions
Yes definitely. I'd recommend adding the salad dressing before serving only to keep all that beautiful crunch. Keep it in an airtight container refrigerated.
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Shredded Cabbage and Carrot Salad
Equipment
- small bowl
- shredder optional
Ingredients
- 3-4 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 cups carrots about 4 carrots, julienne cut
- 2-3 green onions chopped
- 1 handful parsley about 2 tablespoons chopped
- salt to taste
- black pepper to taste
For the Vinaigrette
- ¼ cup olive oil or avocado oil
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prep the cabbage by slicing it thin or use a cheese shredder or mandoline.Prep the carrots by peeling them, and shred them, cut them into thin matchsticks or use a julienne peeler. Chop the green onions and parsley.Combine everything together in a large bowl. Season with salt and pepper.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, garlic, salt and pepper until incorporated.
- Toss the salad with the dressing. Adjust salt and pepper if needed. Serve and enjoy!
Notes
- White wine vinegar: can be replaced with red wine vinegar, champagne vinegar or apple cider vinegar.
- Honey: can be replace with sugar, maple syrup, agave, monk fruit or other sweetener of choice.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Marcy Youker says
delicious, love all the ingredients, and dressing, my whole family loved it, thank you for sharing.
Priscilla Lawrence says
This makes me so happy! Thanks so much Marcy!