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–+ servings
A bowl of cabbage and carrot salad garnished with parsley and green apple.

Cabbage and Carrot Salad

Print Recipe
​This Cabbage and Carrot Salad is packed with color, flavor, texture, and fiber! Ready in 15 minutes and made with olive oil – no mayo needed!
Course Salad, Side Dish
Cuisine American, European
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 164
Author Dorothy Bigelow

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.
    A white bowl with sections of red cabbage, shallot, carrots, apple, and parsley.
  • 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.
    A white serving bowl with cabbage and carrot slaw, dressed with olive oil.
  • Rest and serve. Allow the salad to rest for 5-10 minutes before serving, or cover and chill until needed. Serve and enjoy!
    A bowl of cabbage and carrot slaw, garnished with fresh parsley.

Notes

To prevent the salad from becoming soggy, add the dressing a little at a time, and be sure not to add more than is needed!
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. 
With sunflower seeds: For extra crunch, feel free to add some shelled and seasoned sunflower seeds or the seeds (or nuts) of your choice.
Dairy-free: This recipe is dairy-free as written, and is also egg-free, gluten-free, and vegan!
As a meal: If you want to make this into a dinner portion, try adding a source of protein (we like grilled chicken), seeds or nuts (we recommend roasted sunflower seeds), a touch of mayonnaise to the dressing to give it a bit of creaminess (optional), and maybe a few poppy seeds too!
Sweeter: Add a drizzle of honey or maple syrup to the dressing if you prefer a sweeter flavor.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 641mg | Potassium: 410mg | Fiber: 4g | Sugar: 10g | Vitamin A: 11468IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 1mg