Cabbage and carrot salad is a simple and easy slaw that transforms humble ingredients to a vibrant, delightful side dish. You won't believe how tasty this asian-inspired cabbage salad is!
This colorful salad is great for potlucks, BBQ's, cookouts and more! While it makes an amazing side dish; it can also be transferred into a full meal by adding in cold soba noodles and a protein such as tofu or edamame.
I love a good, crunchy slaw but am not always a fan of mayonnaise heavy foods. This cabbage slaw is made without mayo using a vinaigrette instead. If you want to see more salads without mayo make sure to check out my three bean salad!
Jump to:
Why You'll Love This Recipe
- This easy to make salad utilizes simple ingredients! The raw vegetables help the salad stay crunchy for days; no soggy salads here!
- It pairs well with so many dishes such as lentil sloppy joe's or cauliflower tacos.
- Bring this travel-friendly salad to you next office potluck, get-together or party!
- This asian-inspired slaw is made without mayo!
Ingredient Notes
- Cabbage - I like to use both green cabbage and red cabbage to create a colorful slaw.
- Carrots - I recommend buying matchstick carrots that come already sliced.
- Green onions - they add a nice pop of color and a slight zing!
- Sesame seeds - I like to lightly pan-toast them for maximum flavor! Or I use pre-toasted seeds.
- Vinegar - I like to use white vinegar or red wine vinegar.
- Dijon mustard - this helps bind the dressing together.
- Sugar - use white sugar or a liquid sweetener like honey or maple syrup.
- Sesame Oil - this adds more sesame flavor giving a Asian flair.
- Extra Virgin Olive Oil - for the dressing.
See recipe card for quantities.
Substitutions & Variations
- Cabbage Varieties - feel free to use any variety of cabbage such as savoy or nappy cabbage. You can also choose to use only green cabbage or only red cabbage to cut down on expenses.
- Vinegar - try using different vinegars such as white vinegar, red wine vinegar, apple cider vinegar or rice vinegar!
- Sugar - use your desired sweetener such as cane sugar, honey, maple syrup or agave.
- Citrus - use lime or lemon juice in place of vinegar.
- Apples - cut a green Granny Smith apple into matchsticks and add it to the salad.
- Spicy - add jalapeño slices to the carrot and cabbage salad.
Step by Step Instructions
Step 1: Cut the cabbage in half, then quarters. Carefully remove the core of the cabbage with a knife.
Step 2: Thinly slice the cabbage into strips using a knife, mandolin or food processor.
Step 3: Cut the carrots into matchsticks if needed. I recommend buying them precut at the store to save time.
Step 4: Add the sliced cabbage to a large bowl with the matchstick carrots, sliced green onions and toasted sesame seeds.
Steps 5: Mix together the vinegar, sugar, dijon mustard, sesame oil and extra virgin olive oil.
Step 6: Pour the dressing to the large bowl with the slaw. Mix together until the dressing has dispersed. Serve and enjoy!
Hint: if you're making the salad ahead of time, I recommend waiting to add the dressing until you are ready to serve it. Remember to taste and adjust seasonings as needed.
Storage
Cabbage carrot slaw will stay good in the fridge for up to 5 days, making it perfect for meal prep! I recommend storing the dressing separately so the flavors remain bright and tangy. Alternatively, if you have already tossed the slaw in the dressing, I would recommend adding a splash of vinegar before eating it next. Occasionally I make an extra batch of dressing to use.
I do not recommend heating or freezing this salad. It is best served at room temperature or cold.
Top tip
Try to slice the cabbage in thin strips that match the size of the matchstick or julienned carrots. This allows the vegges to mix together more cohesively making it is easier to get the perfect bit with all the flavors!
Benefits of Raw Cabbage and Carrots
Cabbage is a low calorie, cruciferous vegetable containing important vitamins such as vitamin C and K. There are several varieties of cabbage such as red/purple cabbage, green cabbage, savoy cabbage and napa cabbage. It is packed with fiber and is often a more affordable vegetable to purchase. Raw carrots contain important nutrients such as vitamin A and antioxidants. Some carrot varieties include rainbow carrots, baby carrots and purple carrots! Carrots are also generally more affordable to buy in bulk at the store.
Frequently Asked Questions
Yes! For an ever quicker prep feel free to use prepackaged coleslaw mix in place of the sliced cabbage. Make sure you have 4-6 cups worth of coleslaw mix.
Yes, this is a great salad to make ahead of time and stores well for up to 5 days. I do recommend keeping the dressing in a separate container until ready to serve. This will maximize the flavors of the slaw!
Yes use whatever cabbage variety you want! Using only green cabbage will likely save you money as you only need to buy one head of cabbage instead of two. I like to add in red cabbage for color variety but it is not required.
Pairing Suggestions
I recommending pairing carrot cabbage salad with these tasty recipes.
Easy Cabbage and Carrot Salad (without Mayo)
Ingredients
- 5 cups cabbage thinly sliced (use red or green cabbage, or both)
- 2 cups pre-cut matchstick carrots or 2 large whole carrots
- 1 bunch green onions sliced
- 2 tablespoon toasted sesame seeds
- ¼ cup white vinegar
- 1 ½ tablespoon dijon mustard
- 2 tablespoon cane sugar
- ½ tablespoon sesame oil
- 3 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- fresh black pepper to taste
Instructions
- Cut the cabbage into half and then quarters. Remove the core of the cabbage with a knife. Slice the cabbage into thin strips.
- Cut the carrots into matchsticks (julienne) if you did not buy pre-cut carrots.
- Add the sliced cabbage, matchstick carrots, sliced green onions and toasted sesame seeds to a large mixing bowl.
- Mix together the dressing. Add the vinegar, dijon mustard, sugar, sesame oil, extra virgin olive oil, salt and pepper to a small mixing bowl. Whisk together until combined.
- Pour the dressing over the cabbage and carrot salad. Mix well using your hands to massage the dressing into the salad. Use food-safe gloves if desired.
Notes
- I like to use a combination of green cabbage and purple cabbage but feel free to use just one variety of cabbage.
- Try adding sliced jalapeños for a spicy variation.
- Add in 1 cup of shelled edamame for some plant-based protein.
- Swap in liquid sweetener such as maple syrup or honey in place of the sugar if desired.
- Use red wine vinegar or apple cider vinegar for a flavor variation.
Cathy says
I just made this recipe. The flavors are delicious. I will definitely make this again. Thank you!
Emily Toshiko says
I'm so happy to hear you enjoyed it! Thanks for leaving a comment!
Em says
This simple recipes is easy to make and great for meal prep. I also like adding to to tacos.