This Cabbage and Carrot Salad is sure to become one of your favorite fresh side dishes! Packed with flavor, texture, and fiber, this colorful salad recipe is a showstopper. Best of all? It's super easy to make!
There are SO MANY ways to make cabbage salad, why stick to regular ol' coleslaw? This carrot and cabbage salad features red cabbage, crisp apple, sweet carrots, and a handful of simple dressing ingredients.
It's a great addition to your weeknight dinners, or it can brighten up your next potluck or cookout. In fact, this purple cabbage salad fits in just about anywhere you want it to.
We love how easily it comes together, and it stores really well in the fridge, making it perfect for meal prep. We are loving this fresh and fabulous cabbage carrot slaw, and know you will too!
Why You'll Love It:
- Easy to make. With just a few simple fresh ingredients, this salad comes together in mere minutes, saving you time in the kitchen.
- Fresh and flavorful. The crunch of cabbage paired with the sweetness of carrots and green apple makes for an unforgettable combination.
- Great for meal prep. If you want an easy and healthy side dish to add to your favorite protein options, this one is for you!
You Will Need:
- Cabbage: We recommend red cabbage (also known as purple cabbage) for its vibrant color and mild flavor, but you can use green cabbage if you prefer. Whatever type you use, it should be shredded or cut into thin strips with a sharp knife or mandoline.
- Carrots: Fresh carrots are one of the main ingredients. These can be shredded using the large holes of a box grater, a food processor, OR you can purchase matchstick carrots from the grocery store for convenience.
- Apple: For added sweetness and crunch, we recommend a crisp green variety like Granny Smith.
You will also need:
- Olive oil
- Lemon juice (fresh is best)
- Parsley (or fresh herbs of your choice)
- Salt and pepper
- Shallot (or minced white onion)
How to Make Carrot and Cabbage Salad
- Add the shredded cabbage, carrot, apple, parsley, and shallot to a large mixing bowl. Stir gently to combine.
- Mix the olive oil, lemon juice, salt, and pepper in a jar or small bowl. Drizzle it over the salad and toss gently until all of the ingredients are evenly coated in the dressing.
Rest before serving
For the best results, allow the salad to rest for 5-10 minutes before serving. This gives everything a chance to macerate and the flavors to meld together. Taste and add extra salt until it has the perfect balance.
Storing Leftovers
Transfer any leftover salad to an airtight container and store in the refrigerator for up to 3 days. Stir before serving to re-distribute the dressing, which will settle at the bottom of the container.
Flavor Variations
- With added protein: This recipe can easily be made into a meal by adding grilled chicken or steak, a little added crunch from seeds or nuts, and a creamier dressing (we like to swap some of the olive oil for mayonnaise).
- Crunchy: Add roasted sunflower seeds or nuts for added crunch and flavor.
- Lime cilantro: Swap the parsley for cilantro and the lemon for lime. Yum!
- Asian sesame: Use a blend of sesame oil and neutral oil in the dressing, adding some peanut butter and maple syrup to taste. Add green onions and bell pepper to the salad, and swap the lemon juice for lime. Dress the cabbage salad, and adjust the salt, pepper, and other ingredients to your taste. Top with sesame seeds or crushed peanuts.
Recipe FAQs
Cabbage and carrot slaw is very versatile and can be served with just about anything! Pair it with grilled meats, salmon, or use it to fill tacos, sandwiches, and wraps.
Yes! For the best texture, prep the vegetables and store them separately from the dressing. Toss everything together about 10 minutes before serving.
Slice the cabbage thinly and avoid overdressing the salad. Add just a bit at a time until everything is evenly coated and very little dressing collects in the bottom of the bowl. If possible, store the salad and the dressing separately.
More Cabbage Recipes:
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Cabbage and Carrot Salad
Ingredients
- 2 cups shredded red cabbage or very thinly sliced
- 2 cups grated carrots or store-bought matchstick carrots
- 1 green apple sliced into matchsticks (we recommend Granny Smith)
- 1 shallot minced (or 2 tablespoons minced white onion)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice fresh is best
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the vegetables. Thinly slice or shred the cabbage. I like to use a mandoline with a glove (and extreme caution), but a sharp knife or box grater with oversized holes will work fine. Grate the carrots, slice the apple, and prepare all other ingredients as directed in the recipe.2 cups shredded red cabbage, 2 cups grated carrots, 1 green apple, 1 shallot, 3 tablespoons chopped fresh parsley
- Combine the base of the salad. Add the cabbage, carrots, apple, shallot (or onion), and parsley in a large salad bowl or serving bowl. Toss it lightly so that all of the ingredients are evenly distributed.
- Make the dressing. Add the olive oil, lemon juice, salt, and pepper to a small glass jar and stir or shake to combine.3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, ½ teaspoon black pepper
- Dress the salad. Drizzle the homemade dressing over the salad mixture, and toss it gently until everything is evenly coated. Taste and add additional salt and pepper as needed.
- Rest and serve. Allow the salad to rest for 5-10 minutes before serving, or cover and chill until needed. Serve and enjoy!
Notes
Nutrition
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Dorothy Bigelow says
This salad is so fresh and crunchy, and perfect for adding to just about anything. It also tastes amazing on tacos!