Cabbage and Carrot Salad Recipe
Enjoy a vibrant, refreshing Cabbage and Carrot Salad, perfect for any occasion. With its simplicity, crisp textures, and natural sweetness, this easy-to-make dish offers a delicious and nutritious option for everyone.
Servings: 6 people
Calories: 54kcal
Equipment
Ingredients
- ½ medium green cabbage head, shredded (about half of a medium green cabbage head)
- ½ medium purple cabbage head, shredded (optional, for color, could use all green cabbage)
- 2 large carrots, julienned
- 2 tablespoons chives, minced (or any herb of choice)
- 1 cup fresh dill, minced (or any herb of choice)
- ½ teaspoon kosher salt (to taste)
- ¼ teaspoon black pepper (to taste)
- Salad dressing of choice, we used this honey lemon vinaigrette (optional)
Instructions
- In a large mixing bowl, combine cabbage, carrots, and herbs.
- Season with salt, pepper, and some of the dressing. Toss well to combine.
- Garnish with more herbs, salt, pepper, and dressing if desired. Enjoy!
- Store leftovers in the fridge for up to 4 days in an airtight container. Do not freeze.
Notes
- The nutrition facts do not include salad dressing. We suggest using this Honey Lemon Vinaigrette, or really any dressing you'd like!
- Feel free to add herbs, protein, cheese, and spices as you see fit.
- Add salt and pepper to taste.
- If making in advance, don't add any dressing until right before serving.
- If you have time, let the salad sit for 10-15 minutes after adding the dressing before serving.
Nutrition
Calories: 54kcal | Carbohydrates: 12g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 248mg | Potassium: 437mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5512IU | Vitamin C: 76mg | Calcium: 87mg | Iron: 2mg