Cabbage and Carrot Salad

This delicious cabbage and carrot salad is made with very few ingredients and a tasty dressing. Comes together in under 15 minutes. Perfect side.

Course Appetizer/Side Dish, Salad

Cuisine American

Keyword cabbage and carrot salad, cabbage carrot salad

recipe salads

Prep Time 10

Marination time 10

Total Time 20

Servings

Calories 110kcal

Author Rachna Parmar

Equipment

Chef's knife

Ingredients

2 cups green cabbage shredded
2 cups purple cabbage
2 medium carrots grated or julienned
2 tbsp. apple cider vinegar
2 tbsp. olive oil
½ tsp. garlic chopped
1 tsp. brown sugar
¼ cup fresh parsley chopped optional
Salt and pepper to taste

Instructions

In a large mixing bowl, combine the shredded cabbage (both the types), grated carrots, and parsley (if using).
To prepare the dressing, in a small mixing bowl, whisk together olive oil, apple cider vinegar, brown sugar, finely chopped garlic, salt, and pepper.
Pour the dressing over the cabbage and carrot mixture and toss to combine.
Let the salad sit for about 10 minutes to allow the flavours to develop.
Serve chilled. Your delicious cabbage and carrot salad is ready to serve.

Optional additions

To add some crunch, you can add some chopped nuts like almonds, peanuts or walnuts.
For a sweeter taste, you can add some dried cranberries or raisins.

Notes

1. Use a sharp knife or mandolin to shred the cabbage and carrots evenly. Julienning ensures that the salad has a consistent texture. Here’s a video of how I julienne cabbage.
2. Let the salad sit for at least 10 minutes after tossing with the dressing to allow the flavors to meld together. More time in the fridge lets the flavours get deeper.
3. Taste the salad and adjust the seasoning as needed before serving. You may need to add more salt, pepper, vinegar, or olive oil to taste. 
4. Brown sugar is used to balance the tartness of the salad. You can also use honey or maple syrup in its place.
5. I have used purple cabbage for its attractive colour. If you don’t have it, double the regular cabbage used. 
6. Store leftover salad in an airtight container in the refrigerator for up to three days. The flavours will continue to develop as the salad sits. 
If you want to add some crunch to the salad, consider adding some chopped nuts or seeds like almonds, peanuts, walnuts, sesame, chia or sunflower seeds. 

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