This easy simple cabbage and carrot salad features crisp shredded green cabbage and sweet julienned carrots, all brought together with a creamy and tangy mustard dressing similar to a colesalw.
Fresh dill adds a burst of refreshing flavor, making it a tasty and nutritious side dish for any meal. The versatility of this carrot and cabbage salad allows it to be used as a side dish for grilled meats, a topping for tacos or sandwiches, or enjoyed on its own for a light and healthy meal.
Heads up: some links are affiliated & I may receive a small commission from qualifying sales. For more info see my disclaimer policy.
How To Make This Cabbage Carrot Salad
Prepare ingredients
- Cut cabbage into thin slices. For longer shreds, cut the cabbage lengthwise instead of crosswise. Or use a mandoline slicer for uniform long thin slices.
- Peel the carrots then julienne: in one of two ways: with a knife or with a julienne peeler.
- If using a julienne peeler: just drag the peeler down the carrot, moving from the thick end to the thin one. This movement will produce slender carrot matchsticks, that you can then shorten.
- Slice the onion and chop the fresh dill.
Combine the salad
- In a large bowl, combine the shredded cabbage, julienned carrots, chopped dill, sliced onion, and sesame seeds ( I used them for aesthetic appeal plus dds a nutty flavor and a bit of crunch).
- To make the dressing, just whisk together all ingredients in a separate small bowl and mix until homogeneous. As a vegan alternative you could use this could use this vegan honey mustard sauce or any of these creamy salad dressings.
- Then add the dressing to the chopped salad ingredients and mix to coat. You can use 2/3 of the dressing or all of it, adjust to your liking.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Related: Healthy Coleslaw + Avocado Dressing (Whole30, Vegan)
Storage Tips
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and mix just before serving.
Customization Ideas
- Add a handful of toasted almonds or walnuts for extra crunch.
- Try using different types of mustard, like whole grain or honey mustard, for a unique flavor.
- Incorporate other vegetables such as thinly sliced bell peppers or radishes for added color and texture.
- Add some raisins.
- You can also add some protein (meat) to the salad like in this shrimp cabbage salad.
Related: Creamy Chickpea Salad With Cabbage
Simple Easy Cabbage and Carrot Salad Recipe
Ingredients
Salad Ingredients
- 4 cups shredded green cabbage - packed
- 2 cups julienned carrots - packed (about 3 carrots)
- 1/3 cup freshly chopped dill
- 1/3 cup sliced onion / use green on red
- 2 tbsp black sesame seeds - or use regular
Dressing
- 2 tbsp creamy mustard - Dijon or Yellow
- 2 tbsp honey - pr maple syrup
- 2 tbsp sour cream - I used non dairy version, made of cashews
- 2 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/3 tsp garlic granules - or powder
Instructions
Prepare ingredients
- Cut cabbage into thin slices with a knife or use a mandoline slicer for uniform long thin slices.
- Peel the carrots then julienne: in one of two ways: with a knife or with a julienne peeler.
- Slice the onion and chop the fresh dill.
Combine the salad
- In a large bowl, combine the shredded cabbage, julienned carrots, chopped dill, sliced onion, and sesame seeds ( I used them for aesthetic appeal plus dds a nutty flavor and a bit of crunch).
- To make the dressing, just whisk together all ingredients in a separate small bowl and mix until homogeneous.
- Then add the dressing to the chopped salad ingredients and mix to coat. You can use 2/3 of the dressing or all, adjust to your liking.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
What You Need
Notes
- Add a handful of toasted almonds or walnuts for extra crunch.
- Try using different types of mustard, like whole grain or honey mustard, for a unique flavor.
- Incorporate other vegetables such as thinly sliced bell peppers or radishes for added color and texture.
- Add some raisins.
- This salad is naturally gluten-free.
- For a vegan version, use a dairy-free sour cream and maple syrup instead of honey.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!
