Easy Cabbage and Carrot Salad (without Mayo)
Cabbage and carrot salad is a simple and easy side dish that transforms humble ingredients to a vibrant, delightful side dish. You won't believe how tasty this asian-inspired cabbage salad is!
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.
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