Cabbage Carrot Salad

This crisp Cabbage and Carrot Salad combines fresh green cabbage, red cabbage, carrots, and onions with a light honey lime dressing for an easy side dish that's perfect for barbecues, tacos, sandwiches, and weeknight dinners.

Course Salads, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Fridge Time 30

Total Time 50

Servings Servings

Calories 71kcal

Author Diana Reis

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

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 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.

Chef's 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.

Nutrition