Last updated on June 17th, 2020
This Cabbage Carrot and Herb Salad is light and refreshing, and will pair perfectly with all different types of meals. A versatile and vegan friendly side dish that becomes a great accompaniment to any protein. A salad with such bright colors and bold flavors is hard to pass up. Mix and match herbs and use whatever is your favorite, or to whatever will better suit your meal.
Here’s What You Need For This Cabbage Carrot and Herb Salad:
Ingredients:
**We have listed out the herbs we used for this version, but please note that you can use whatever herbs are your favorite. We also like to make this salad with basil and cilantro!
- 100 grams green cabbage, shredded (about half of a large green cabbage head, hard bits removed)
- 70 grams purple cabbage, shredded (optional, for color, could use all green cabbage)
- 2 large carrots, shredded
- 20 sprigs of fresh parsley (or any herb choice)
- 1 cup fresh mint (or any herb of choice)
- Salad dressing of choice, we used this honey lemon vinaigrette
Recipe Notes:
The Method: To be honest there is not much to this salad. We used a handheld julienne style peeler to shred the veggies. Use whatever method you want. You could also just buy these items pre-shredded to save yourself some time. The most important part of this would be avoiding the very tough bits of the cabbage. It’s crunchy and not fun to eat, especially since all the veggies in this salad are raw!
The Herbs: For this salad, we chose fresh mint and parsley for a super light and fresh taste. Other great options would be basil, chives, or cilantro. Really, you can choose whatever suits your mood for this! The chopping of the vegetables is also totally at your discretion too. We really enjoyed the look of the big chunks of herbs, but again, feel free to chop them up into smaller pieces if you prefer.
The Dressing: For this salad, you really have a lot of options. We chose this light and bright honey lemon vinaigrette salad dressing that we make ourselves. It’s not truly keto friendly, since it’s made with real honey, but it’s still quite low carb. The bright flavor pairs perfectly with all the salad ingredients. If you’re vegan, feel free to dress with your favorite (and sort of neutral) salad dressing of choice. A squeeze of lemon, some balsamic vinegar, and some olive oil would be a great choice.
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Tools:
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Let’s Make It!
If you’re making your dressing, do that first so it has time to sit in the fridge. We love making this honey lemon vinaigrette dressing to go with this. You can make it up to 10 days ahead of time and store it in the fridge.
Next, you will want to shred the cabbage and carrots into thin strips. You could also buy them pre-packaged matchstick style. Cut up your herbs to your liking. We left our parsley and mint in sort of larger chunks, but if you prefer smaller bites feel free to do that. Basically at this point you just want to layer in all of the ingredients. Really not to much to say about that.
Now, simply dress the salad, and enjoy!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto friendly salad? Try these absolutely delicious Sugar Free Strawberry Fields Salad!
Until Next Time,
Briana & Chamere
This Cabbage Carrot and Herb Salad is light and refreshing, and will pair perfectly with all different types of meals. A versatile and vegan friendly side dish that becomes a great accompaniment to any protein. A salad with such bright colors and bold flavors is hard to pass up. Mix and match herbs and use whatever is your favorite, or to whatever will better suit your meal.
- 100 grams green cabbage, shredded (about half of a large green cabbage head, hard bits removed)
- 70 grams purple cabbage, shredded (optional, for color, could use all green cabbage)
- 2 large carrots, shredded
- 20 sprigs fresh parsley (or any herb of choice)
- 1 cup fresh mint (or any herb of choice)
- Salad dressing of choice, we used this honey lemon vinaigrette
If you’re making your dressing, do that first so it has time to sit in the fridge. We love making this honey lemon vinaigrette dressing to go with this. You can make it up to 10 days ahead of time and store it in the fridge.
Next, you will want to shred the cabbage and carrots into thin strips. You could also buy them pre-packaged matchstick style. Cut up your herbs to your liking. We left our parsley and mint in sort of larger chunks, but if you prefer smaller bites feel free to do that. Basically at this point you just want to layer in all of the ingredients.
Now, simply dress the salad, and enjoy!
Macros: Makes 6 servings, 24 calories per serving, 0 grams fat, 1 gram protein, 5 total carbs, 2 grams fiber, making 4 net carbs per serving.
Macros do not include salad dressing. We suggest using this Honey Lemon Vinaigrette, or really any dressing you’d like!
We cannot guarantee accuracy for these nutrition facts, and they are provided as a courtesy and are estimated via MyFitnessPal.
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