This Cabbage and Carrot Salad is a bright, crunchy side that’s quick to make and full of flavor. Colorful and fiber-rich, this simple salad pairs well with weeknight dinners, potlucks, and cookouts — and it’s great for meal prep.
Why settle for standard coleslaw? This version combines red cabbage, crisp green apple, sweet carrots, and a light olive oil–lemon dressing for a refreshing alternative that’s easy to customize.
This purple cabbage salad fits almost anywhere: a simple weeknight side, a potluck dish, or a bright element on a picnic spread. It keeps well in the fridge, so you can prep ahead and enjoy a fresh-tasting side all week.
Why You’ll Love It:
- Fast and easy. A few fresh ingredients and about 15 minutes to prepare.
- Fresh and flavorful. Crunchy cabbage with sweet carrots and tart green apple creates a lively contrast.
- Meal-prep friendly. Stores well and makes a healthy side to pair with many proteins.
You Will Need:
- Cabbage: Red (purple) cabbage is recommended for color and mild flavor. Shred or slice into thin strips.
- Carrots: Fresh carrots, grated or purchased as matchstick carrots.
- Apple: A crisp green apple (like Granny Smith) adds sweetness and crunch.
You will also need:
- Olive oil
- Fresh lemon juice
- Parsley (or cilantro/other fresh herbs)
- Salt and black pepper
- Shallot (or minced white onion)
How to Make Carrot and Cabbage Salad
- Add shredded cabbage, grated carrots, matchstick apple, chopped parsley, and minced shallot to a large bowl. Stir gently to combine.
- Whisk or shake together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss until evenly coated.
Rest before serving
Let the salad sit for 5–10 minutes so the flavors meld and the cabbage softens slightly. Taste and adjust seasoning if needed.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing, which may settle at the bottom.
Flavor Variations
- Add protein: Turn the salad into a meal by adding grilled chicken, steak, or tofu. Toss in seeds or nuts and consider a touch of mayonnaise for a creamier dressing.
- Extra crunch: Fold in roasted sunflower seeds, pumpkin seeds, or chopped nuts.
- Lime & cilantro: Swap parsley for cilantro and use lime juice instead of lemon for a bright twist.
- Asian sesame: Use a mix of sesame oil and neutral oil, add a spoonful of peanut butter and a touch of maple syrup, include green onions and bell pepper, and finish with sesame seeds or crushed peanuts.
Recipe FAQs
This slaw is versatile — serve it with grilled meats, salmon, or use it to top tacos, sandwiches, and wraps.
Yes. For the best texture, prep vegetables separately from the dressing and toss them together about 10 minutes before serving.
Slice the cabbage thinly and add dressing gradually so excess collects minimally at the bottom. Storing the dressing separately helps maintain crunch.
More Cabbage Recipes:
-
Israeli Cabbage Salad
-
Bang Bang Chicken Salad
-
Swedish Pizza Salad
-
Inside Out Egg Roll
If you enjoyed this Cabbage and Carrot Salad, leave a review or comment to let me know. You can also tag @dashfordinner on Instagram to share your photos.
Cabbage and Carrot Salad
Ingredients
- 2 cups shredded red cabbage
- 2 cups grated carrots
- 1 green apple sliced into matchsticks
- 1 shallot minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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Prepare the vegetables. Thinly slice or shred the cabbage. Grate the carrots and slice the apple into matchsticks. Mince the shallot and chop the parsley.
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Combine salad base. In a large bowl, add cabbage, carrots, apple, shallot, and parsley. Toss lightly to distribute ingredients evenly.
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Make the dressing. Stir together olive oil, lemon juice, salt, and pepper in a small jar or bowl.
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Dress the salad. Drizzle the dressing over the salad and toss gently until coated. Taste and adjust seasoning as needed.
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Rest and serve. Let the salad rest 5–10 minutes for the flavors to meld, then serve. Store leftovers refrigerated up to 3 days.
Notes
Tip: Add dressing gradually to prevent the salad from becoming soggy.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
With seeds: Add roasted sunflower seeds or nuts for more crunch.
Dietary: This recipe is dairy-free and can be vegan as written.
Make it a meal: Add grilled chicken or another protein, seeds or nuts, and a touch of mayo for creaminess if desired.
Sweeter: Drizzle honey or maple syrup into the dressing if you prefer a sweeter flavor.
Nutrition
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Carbohydrates: 18 g
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Protein: 2 g
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Fat: 11 g
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