Fresh, colorful, and packed with crisp vegetables, this Cabbage and Carrot Salad is tossed in a bright honey lime dressing with just the right balance of sweetness, tang, and a hint of jalapeño heat. It's the kind of simple side dish that pairs beautifully with everything from grilled chicken and tacos to burgers, sandwiches, and barbecue.
Unlike a traditional mayonnaise-heavy coleslaw, this recipe keeps the dressing light so the fresh vegetables remain the star. Every bite is crunchy, refreshing, and full of vibrant flavor. Even better, the salad becomes more flavorful as it rests, making it a fantastic make-ahead recipe for busy weeks, potlucks, and summer cookouts.
For more great picnic salads try Pesto & Sundried Tomato Pasta Salad, Italian Sub Salad, and Warm German Potato Salad.
Why This Recipe Works
Whether you're planning a backyard barbecue or simply looking for an easy vegetable side dish, this recipe checks all the boxes.
- Crisp, colorful, and incredibly fresh
- Ready in about 20 minutes
- Perfect for meal prep and make-ahead meals
- Naturally gluten-free
- Pairs with almost any main course
- Delicious for up to three days in the refrigerator
Because the vegetables are lightly coated in the dressing, they keep much of their crunch while slowly softening into a slaw-like texture after a day or two.
Jump to:
Ingredients
- Green Cabbage - Provides a crisp, hearty texture that stays crunchy even after being dressed.
- Red Cabbage - Adds vibrant color along with a slightly peppery flavor that complements the sweet dressing.
- Carrots - Naturally sweet carrots balance the tangy lime and vinegar while adding beautiful color.
- Honey - Rounds out the acidity and creates a smooth, balanced dressing without making it overly sweet.
- Lime Juice and Zest - Fresh lime brightens every bite while the zest adds concentrated citrus flavor.
- Jalapeño - Just enough fresh pepper to wake up the dressing without overpowering the salad.
- Mayonnaise - This is the creamy base that carries the sweet and tangy flavor over the whole salad.
- Apple Cider Vinegar - This adds just a touch of acidity and sweetness, and helps the dressing fully coat the shaved vegetables.
See recipe card for quantities.
How to Make Cabbage Carrot Salad
- Step 1: Prepare the minced garlic, jalapeno, lime zest and juice and them to the mayo, vinegar, honey and lime juice. If the honey is stiff, microwave it for about 10 seconds before adding it to the dressing.
- Step 2: Fully mix and let the dressing sit for 15 minutes to allow the flavors to marry.
- Step 3: Place the shredded green cabbage, red cabbage, shaved carrots, and thinly sliced onion into a large mixing bowl. Pour the dressing over the vegetables.
- Step 4: Toss until everything is evenly coated. Taste and adjust salt and pepper to taste.
Hint: Hint: Let the dressed salad rest for 15-30 minutes before serving for even better flavor.
Variations
Swap the green cabbage for Napa cabbage if you prefer a softer, more delicate texture with a milder flavor.
Add More Crunch by mixing in nuts or seeds such as:
- Chopped almonds
- Toasted pecans
- Sunflower seeds
- Pumpkin seeds
Add fresh herbs like cilantro, green onions, or parsley for another layer of brightness that pairs beautifully with the honey lime dressing.
Diana's Tip for Success
Make this salad ahead of time. Cabbage and Carrot Salad is one of those recipes that tastes even better after a little time in the refrigerator. Preparing it a few hours ahead allows the honey lime dressing to soak into the cabbage and carrots, giving the vegetables more flavor while still maintaining plenty of crunch.
If you're making this salad for a party or cookout, I recommend preparing it 2 to 4 hours before serving for the best balance of fresh texture and developed flavor.
For even more flexibility, you can prep the vegetables and dressing separately up to one day in advance. Store the shredded cabbage, carrots, and onions in an airtight container, refrigerate the dressing separately, and toss everything together just before serving.
Leftovers keep well for up to three days in the refrigerator. As the salad sits, the cabbage softens and the flavors continue to meld, creating a texture that's more like a traditional coleslaw. If you enjoy a softer slaw, you may find the second day is even more delicious than the first.
Top Tip
I intentionally use a light coating of dressing so the vegetables stay crisp. If you prefer a creamier, deli-style coleslaw, simply double the dressing recipe before tossing the salad.
Storage
Store leftover Cabbage and Carrot Salad in an airtight container in the refrigerator for up to 3 days. The salad will become softer and more slaw-like as it sits, but the flavor continues to improve.
Related
This fresh salad pairs well with grilled chicken, burgers, pulled pork, barbecue ribs, tacos, sandwiches, smoked meats, or fish. It's an easy side dish for summer cookouts, picnics, and weeknight dinners.
These are my favorite dishes to serve with [this recipe]:
- Roasted Lemon Pepper Chicken Thighs
- Caste Iron Skillet Chicken Breast
- Dutch Oven Chicken Thighs with Lemon Sage Sauce
- Peanut Butter Bacon Burger
- Hot Italian Sub Sliders
- Oven Baked Baby Back Ribs
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📖 Recipe
Cabbage Carrot Salad
Equipment
- 1 Large Cutting Board and Chefs Knife
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Zester
- Mandolin optional
Ingredients
Honey Jalapeno Dressing
- ¼ Cup Mayonnaise
- 2 Tablespoons Honey
- 2 Tablespoons Apple Cider Vinegar
- 1 Lime Juice & Zest
- 1 Teaspoon Jalapeno minced
- 1 Large Clove Garlic minced
Cabbage and Carrot Salad
- 3 Cups Green Cabbage shredded ¼ of a large head of cabbage
- 3 Cups Red Cabbage shredded ¼ of a large head of cabbage
- 3 Cups Carrots shaved approximately 4 large carrots
- ½ Cup Red Onion thinly sliced approx. ¼ of a large red onion
- To Taste Salt and Black Pepper
Instructions
- In a small bowl, add dressing ingredients and mix together until well combined.
- If the honey is stiff, microwave it for about 10 seconds before adding it to the dressing.
- Let sit for 15 minutes to let the flavors marry.
- Place the shredded green cabbage, red cabbage, shaved carrots, and thinly sliced onion into a large mixing bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Add salt and pepper. Taste and adjust as needed.
Notes
- Chopped almonds
- Toasted pecans
- Sunflower seeds
- Pumpkin seeds
Nutrition
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Diana Reis says
Serve this up at your next party or potluck and become a side dish hero.