This delicious and healthy Cabbage and Carrot Salad is full of flavor and nutrition! Perfect for a light lunch or as a side dish. A refreshing mix of cabbage and carrots, this easy-to-make coleslaw with carrots is a perfect side dish for any meal!
Nothing says summer like a delicious, refreshing salad! Cabbage and Carrot Salad is a simple, hearty dish that is perfect for a warm summer day. This easy-to-make salad has the perfect combination of crunchy cabbage and sweet carrots that give it a satisfying flavor and texture. Not only is this salad scrumptious, but it also packs plenty of nutrition thanks to its healthy ingredients. With minimal effort and time, you can enjoy this tasty dish anytime.
Cabbage - Green cabbage, red cabbage, purple cabbage, or Chinese cabbage all work well.
Carrots - The carrots add a great sweetness and make this different from traditional coleslaw.
Avocado Oil - You can also use extra virgin olive oil or light olive oil.
Apple Cider Vinegar - We prefer the subtle sweetness of apple cider vinegar or white balsamic vinegar in this. Fresh lemon juice or lime juice are other good choices. Red wine vinegar is ok if you don't have the others but use less than the amount listed. It has a stronger flavor.
Salt - Add as much or as little as you like.
Black Pepper - You can also add pepper to your preference.
How to Make Cabbage and Carrot Salad
Step One: Add the oil, vinegar, salt, and pepper to a mason jar. Seal tightly with a lid and shake until emulsified. Alternatively, you can blend the dressing ingredients in a small blender, or food processor, or whisk them together in a small bowl.
Step Two: Put the cabbage and carrots in a large mixing bowl. Drizzle the dressing over them in the large bowl.
Expert Tip: You can use pre-shredded cabbage and carrots or easily shred both in a food processor.
Step Three: Stir until well combined. Serve immediately at room temperature. If you prefer your coleslaw chilled you can chill the individual components for up to 2 hours before combining. It is best right after mixing.
Creamy Dressing - Instead of oil and vinegar use ¼ each mayo and plain Greek yogurt or sour cream. Add more as desired.
Asian - For an Asian vibe use rice vinegar, soy sauce, a bit of sesame oil, a little brown sugar, and top with sliced green onions and toasted sesame seeds.
Vegetables - If you'd like to add some extra vegetables shredded cucumber, chopped red bell pepper, or thinly sliced red onion are good choices to add to this carrot slaw recipe.
Spices - Celery seed adds a fresh flavor, chopped fresh mint gives a unique taste, a sprinkle of cayenne pepper would add some heat, or a pinch of sugar enhances the sweetness of the carrots.
Sweet - For a sweeter crunchy salad add some shredded crispy apples, roasted salted sunflower seeds or pumpkin seeds, and sweet-tart dried cranberries or raisins.
What type of cabbage should I use in coleslaw?
Cabbage salad, aka coleslaw, is a classic dish that is popular across the globe. This crunchy and refreshing side dish can be made using different types of cabbage, each with its unique flavor profile. The type of cabbage used for coleslaw greatly influences the taste and texture of the dish, making it important to choose the right one.
The most common type of cabbage used for coleslaw is green cabbage. This variety has a mild, sweet flavor with a slightly peppery taste. It also has a firm texture which makes it perfect for slicing thinly into ribbons or shredding finely. Green cabbage gives coleslaw a crisp and refreshing crunch that complements other ingredients perfectly.
Another popular variety of cabbage used in coleslaw is red cabbage. With its vibrant purple color, this type adds an attractive pop to your coleslaw presentation.
How do I store leftover coleslaw?
You can store leftover coleslaw in an airtight container for 3-4 days. It will get softer the longer it sits.
- ½ head cabbage shredded
- 12 oz carrots peeled and shredded
- ⅓ cup avocado oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Add the oil, vinegar, salt, and pepper to a mason jar. Seal tightly with a lid and shake until emulsified. Alternatively, you can blend in a small blender or whisk them together in a small bowl.
- Put the cabbage and carrots in a large bowl. Drizzle the dressing over them. Stir until well combined. Serve immediately.