Red Cabbage Carrot Salad
A vibrant, crunchy, and refreshing salad packed with color and tossed in a zesty lemon-olive oil dressing.
Ingredients
- •4 cups red cabbage, finely shredded (about 1/2 medium head)
- •2 medium carrots, peeled and grated
- •1/3 cup fresh parsley, chopped
- •1/4 cup extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon apple cider vinegar
- •1 teaspoon honey or maple syrup
- •1 clove garlic, minced
- •Salt and freshly ground black pepper to taste
- •2 tablespoons sunflower seeds or slivered almonds for garnish
Instructions
- 1
In a large mixing bowl, combine the finely shredded red cabbage, grated carrots, and chopped parsley.
- 2
In a small bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, honey, minced garlic, salt, and black pepper until well emulsified.
- 3
Pour the dressing over the cabbage and carrot mixture.
- 4
Toss the salad thoroughly using tongs or your hands, ensuring all the vegetables are evenly coated in the dressing.
- 5
Let the salad sit at room temperature for 15 to 20 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
- 6
Garnish with sunflower seeds or slivered almonds just before serving for an extra crunch.
💡 Chef tips
- For the best texture, massage the shredded red cabbage with a pinch of salt for a minute before adding the other ingredients to make it more tender.
- This salad actually tastes better the next day, making it a great make-ahead option for meal prep or gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished salad should be brightly colored in shades of purple and orange, smell fresh and citrusy, and offer a crisp, crunchy texture with a tangy and savory flavor.