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Enjoy this quick and easy Cabbage and Carrot Salad made with fresh ingredients and a sweet and tangy honey-mustard dressing. Serve this salad as a refreshing side dish at your next summer BBQ or with your favorite midweek meal!
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Pin ItFresh carrots and cabbage combine with chopped parsley to create a simple salad that is packed with nutrients and flavor. Add the homemade honey mustard dressing or swap with store-bought dressing to make a delicious side dish.
This is a great recipe when you’re looking for a way to eat more veggies. It’s easy to pull together with only 15 minutes of prep!
Table of Contents
Recipe Highlights
- Minimal Ingredients – You only need cabbage, carrots, herbs and a few ingredients to make the homemade salad dressing.
- Customizable – Make this salad unique by adding your favorite flavors. See below for suggested add-ins.
- Prep Ahead – This salad comes together quickly, but you can also prep it ahead and bring it with you to summer barbecues and picnics.
How do you shred cabbage and carrots for coleslaw or salad?
A food processor is the fastest way to shred the vegetables. Use a slicing attachment for the food processor to shred the cabbage and a grater attachment for the carrots. You can also use a mandoline, box grater, julienne peeler or sharp knife.
To save time, you can use pre-shredded cabbage and carrots from the store.
Recipe Tip
Let the salad sit for at least 15 to 20 minutes to allow the flavors to marinate. An hour or more is even better. The veggies soak up the flavors of the dressing and maintain their crisp, crunchy texture.
Variations
Use store-bought dressing: If you are short on the dressing ingredients or if you want to save time, you can use honey mustard vinaigrette that you purchase at the store. I like Primal Kitchen Honey Mustard Dressing.
Add protein: I love serving this salad alongside protein like grilled chicken, turkey tenderloin or shrimp. You can also add white beans or tofu to make it a complete vegetarian meal.
Other delicious add-ins: You can also add nuts, sunflower seeds, sesame seeds, green onions, finely diced celery, red onion, thinly sliced bell peppers, shredded cheese, crumbled feta, sliced cucumber, bell peppers, halved tomatoes or cubed avocado. Dried cranberries are also a great choice for a subtle sweet flavor.
Storage and Prep Ahead
This salad is great for meal prep because the vegetables stay crisp and fresh. You can prepare the entire salad in advance and store in an airtight container in the refrigerator for up to 3 days.
If you store the salad separate from the salad dressing, both the dressing and vegetables will keep for up to one week. Add the dressing to the salad and stir together just prior to serving.
More Side Salad Recipes
- Mediterranean Cucumber and Tomato Salad
- Spinach and Arugula Salad
- Citrus Salad
- Watermelon Fruit Salad
- Broccoli Crunch Salad
Cabbage and Carrot Salad
Equipment
- Sharp knife, food processor or large box grater
Ingredients
- 6 cups green cabbage, shredded (1/2 head)
- 2 large carrots, shredded
- 3 tablespoons fresh parsley or cilantro, chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon stone ground mustard
- 1 small garlic clove, finely minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon kosher salt, or to taste
- Freshly ground black pepper
Instructions
- Combine cabbage, carrots and parsley in a large bowl, tossing well.
- In a small bowl or mason jar, whisk together lemon juice, olive oil, honey, mustard, garlic, salt and pepper. Pour the dressing over the vegetables, then toss to coat. Allow the mixture to rest for 10 to 15 minutes, then toss and serve, or cover and refrigerator for up to 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a simple yet delicious salad!
Delicious salad recipe to have on hand for the summer!