If you’re searching for that perfect spark of freshness to brighten up any plate, this Cabbage and Carrot Slaw is the answer. With crisp veggies and a lively, tangy dressing, this slaw brings color, crunch, and a whole lot of personality to your table. Whether you’re serving smoky grilled meats or looking for a light, guilt-free midday snack, you’ll adore how the simple ingredients and minimal prep deliver a super satisfying finish. The vibrant mix of cabbage and carrot ribbons tossed in a zesty apple cider vinegar dressing will keep everyone coming back for seconds.
Ingredients You’ll Need
The list is short but each ingredient plays a starring role. Simple pantry staples, a couple of fresh veggies, and you’re already on your way to a slaw that’s lively, crisp, and loaded with flavor.
- Cabbage: Crisp and refreshing, it’s the essential base that lends crunch and a mild, sweet flavor.
- Carrot: Adds natural sweetness and vibrant color, making the slaw as pretty as it is tasty.
- Apple cider vinegar: Brings a zippy, tangy note that brightens up the whole dish.
- Olive oil: Provides richness and helps the dressing coat every strand of veg seamlessly.
- Honey or maple syrup: A little touch of natural sweetness balances out the acidity of the vinegar beautifully.
- Salt and pepper: Essential for pulling all the flavors together and letting each ingredient shine.
How to Make Cabbage and Carrot Slaw
Step 1: Prepare the Dressing
Start by whisking together the apple cider vinegar, olive oil, honey (or maple syrup), salt, and pepper in a large bowl. This base is what makes the slaw sing; the vinegar adds a spark, olive oil rounds it out, and the touch of sweetness ties everything together. Take a taste and adjust the salt, pepper, or even sweetness as you like!
Step 2: Shred the Vegetables
Use a sharp knife or mandolin to shred the cabbage into fine ribbons and grate the carrot. If you want extra color and texture, try mixing in purple and green cabbage. The thinner your veggies, the better they’ll soak up that bright, zingy dressing.
Step 3: Combine and Toss
Add your shredded cabbage and grated carrot directly to the bowl with the dressing. Toss everything thoroughly, making sure the veggies are evenly coated. You’ll notice the vegetables start to soften just a bit from the vinegar, while keeping their irresistible crunch.
Step 4: Chill or Serve Immediately
For maximum crunch and freshness, you can serve your Cabbage and Carrot Slaw right away. If you have time, chill it in the fridge for at least 30 minutes. Letting it rest helps the flavors meld and makes each bite extra refreshing!
How to Serve Cabbage and Carrot Slaw
Garnishes
A sprinkle of toasted sesame seeds or chopped fresh herbs like parsley or cilantro makes your slaw pop visually and adds layers of flavor. For extra tang and crunch, try a squeeze of fresh lime juice or a shower of sliced scallions before serving.
Side Dishes
Cabbage and Carrot Slaw shines next to grilled burgers, barbecue chicken, or simple roasted fish. It’s also a dreamy filling for tacos or a refreshing contrast alongside spicy curries, balancing out heat and richness with its cooling crispness.
Creative Ways to Present
Serve the slaw piled high in mason jars for picnics, heap it on sliders, or roll it into lettuce wraps for a light lunch. Artful mounding on a platter with edible flowers or citrus slices can instantly elevate its look for buffets and dinner parties alike.
Make Ahead and Storage
Storing Leftovers
Leftover Cabbage and Carrot Slaw holds up beautifully in the fridge. Store it in an airtight container for up to 3 days, making sure to drain any excess liquid before serving again, as the veggies may continue to release moisture over time.
Freezing
It’s best not to freeze this slaw, as freezing affects the fresh, crunchy texture of the cabbage and carrots. The dressing can make the veggies watery and limp once thawed, so stick with short-term refrigeration for best results.
Reheating
This is a dish to enjoy cold or at room temperature. If it’s straight from the fridge and you prefer a less-chilled salad, just leave it out for 15–20 minutes before serving—no actual reheating required!
FAQs
Can I use bagged coleslaw mix for this recipe?
Absolutely! If you’re pressed for time, a fresh bagged coleslaw mix is a smart shortcut. You’ll still get that irresistible crunch, and it makes the process even quicker. Just add your homemade dressing and toss.
Is Cabbage and Carrot Slaw vegan?
You can easily make this slaw vegan by using maple syrup or agave instead of honey. The rest of the ingredients are naturally plant-based, so it’s a wonderfully inclusive side dish for all eaters.
What other vegetables work in this slaw?
Feel free to add thinly sliced bell peppers, radish, or even shredded Brussels sprouts for more variety and color. Thinly sliced fennel or a handful of chopped fresh herbs can be amazing extras, too.
Can I make Cabbage and Carrot Slaw in advance?
Yes, you can prep the slaw several hours ahead. In fact, letting it chill in the fridge helps the flavors blend and the texture mellow slightly. Just give it a quick toss before serving to freshen it up.
How do I keep my slaw from getting soggy?
For maximum crunch, add the dressing just before serving rather than letting it sit for hours. If you’re making it ahead, reserve some dressing to add later, which helps avoid excess sogginess.
Final Thoughts
With just a few humble ingredients and a splash of zest, Cabbage and Carrot Slaw brings a world of freshness to your table. I hope you give it a try and share it at your next meal—this crunchy, colorful side is always a win!
Print
Cabbage and Carrot Slaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A tangy side dish for grilled meats—crisp cabbage and carrot ribbons tossed in a zesty vinegar dressing.
Ingredients
Cabbage and Carrot Slaw:
- 2 cups shredded cabbage
- 1 cup grated carrot
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Whisk vinegar, oil, honey, salt, and pepper. Combine the apple cider vinegar, olive oil, honey, salt, and pepper in a bowl.
- Toss shredded cabbage and carrot with dressing. Add the shredded cabbage and grated carrot to the bowl with the dressing. Toss well to coat the veggies.
- Chill or serve immediately. Refrigerate the slaw for a while to let the flavors meld, or serve it right away.
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
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