Shredded Cabbage and Carrot Salad

5 from 1 vote

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.

Prep Time15

Assemble Time5

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 197kcal

Author: Priscilla Lawrence

Equipment

large bowl
whisk
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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition