Why You’ll Love Red Cabbage and Carrot Salad Recipe

This salad is:

Bright, vibrant, and packed with natural color
Crunchy and fresh with shredded cabbage and carrots
Tossed in a zesty, flavorful sesame-garlic dressing
Quick to make — ready in just 15 minutes
Naturally vegan and gluten-free
Perfect as a side or light main dish
A great way to use fresh produce
High in fiber, antioxidants, and vitamins
Easily customizable to your taste
Great for meal prep or make-ahead lunches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

2 cups shredded red cabbage
1 cup julienned or grated carrots
1/3 cup chopped fresh parsley
2 tablespoons toasted sesame seeds

For the dressing:

2 teaspoons Dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon maple syrup
1 tablespoon soy sauce (or tamari)
1 tablespoon rice vinegar

Directions

In a large mixing bowl, combine the shredded red cabbage, grated carrots, and chopped parsley.
In a separate small bowl, whisk together the Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce (or tamari), and rice vinegar until smooth.
Pour the dressing over the salad and toss everything well until all the vegetables are evenly coated.
Sprinkle the toasted sesame seeds on top and serve immediately, or let it chill slightly in the refrigerator to allow the flavors to meld.

Servings and timing

Serves: 4
Prep time: 15 minutes
Total time: 15 minutes

Variations

Add thinly sliced bell peppers or cucumbers for extra crunch.
Stir in fresh herbs like cilantro or mint for a flavor twist.
Swap maple syrup with agave or honey (if not strictly vegan).
Add some heat with red pepper flakes or sriracha.
Top with chopped roasted peanuts, almonds, or cashews.
Include cooked edamame or chickpeas for added protein.
Use green cabbage if red cabbage is unavailable.
Try a tahini-based dressing for a creamy version.
Add orange segments or apple slices for a fruity note.
Mix in shredded kale or spinach for extra greens.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. This salad does not require reheating and is best enjoyed cold or at room temperature.

FAQs

What if I don’t have rice vinegar?

You can substitute it with apple cider vinegar or fresh lime juice for a slightly different tangy flavor.

Can I make this salad ahead of time?

Yes. It’s great for meal prep. To keep it crisp, store the dressing separately and mix before serving.

What can I use instead of soy sauce?

Tamari, liquid aminos, or coconut aminos all work as gluten-free alternatives to soy sauce.

Is this salad gluten-free?

Yes, as long as you use tamari or a certified gluten-free soy sauce.

Can I use green cabbage instead?

Absolutely. Green cabbage works just as well, though it has a milder flavor and less vibrant color.

How do I toast sesame seeds?

Place sesame seeds in a dry skillet over medium heat. Stir frequently until golden and fragrant, about 2–3 minutes.

Can I add fruit to this salad?

Yes, adding diced apples or citrus segments like oranges can bring a sweet contrast to the tangy dressing.

What’s the best way to shred cabbage?

Use a sharp knife, mandoline slicer, or food processor with a slicing attachment for thin, even shreds.

Can I omit the oil in the dressing?

Yes, you can leave out the oil or replace it with a tablespoon of tahini for a creamy, oil-free option.

Is this salad good for picnics or potlucks?

Yes, it travels well and doesn’t wilt quickly, making it a great choice for gatherings.

Conclusion

This Red Cabbage and Carrot Salad is a bright, flavorful, and nutritious dish that’s easy to make and even easier to love. Whether you’re serving it as a side, a starter, or a light lunch, its crunchy texture and bold sesame-garlic dressing make it a go-to recipe for any occasion.