Red Cabbage Carrot Salad
A vibrant, crunchy, and refreshing salad that balances the earthiness of red cabbage with the natural sweetness of carrots in a tangy vinaigrette.
Ingredients
- •4 cups red cabbage, finely shredded (about 1/2 medium head)
- •2 cups carrots, peeled and grated
- •1/4 cup red onion, thinly sliced
- •1/4 cup fresh cilantro or parsley, chopped
- •3 tablespoons extra virgin olive oil
- •2 tablespoons apple cider vinegar
- •1 tablespoon honey or maple syrup
- •1 teaspoon Dijon mustard
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a large mixing bowl, combine the shredded red cabbage, grated carrots, sliced red onion, and fresh herbs.
- 2
In a separate small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- 3
Pour the dressing over the cabbage mixture and toss thoroughly to ensure every strand is coated.
- 4
Let the salad sit at room temperature for at least 15 minutes before serving to allow the cabbage to soften slightly and the flavors to meld.
- 5
Taste and adjust seasoning with additional salt or vinegar if desired before serving.
💡 Chef tips
- For the best texture, use a mandoline or a sharp chef's knife to shred the cabbage as thinly as possible.
- This salad actually tastes better the next day, making it an excellent make-ahead dish for parties or meal prep.
- Add a handful of toasted sunflower seeds or slivered almonds just before serving for an extra layer of crunch.
✅ How it should turn out
The finished salad should be bright purple and orange in color, with a crisp, refreshing texture and a perfectly balanced sweet-and-tangy flavor profile.