Cabbage and Carrot Slaw Recipe – Healthy, Crunchy & Easy

Cabbage and carrot slaw is a simple, healthy, and delicious dish that serves as a perfect side for various meals. Whether you pair it with grilled meats, use it as a topping for sandwiches, or enjoy it as a light salad, this slaw is versatile and packed with nutrients. Made with crisp cabbage, sweet carrots, and a tangy dressing, it is a refreshing and crunchy addition to any meal. This easy-to-make recipe is ideal for barbecues, potlucks, or a quick weeknight dinner.

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Nutrition Information (Per Serving)

• Calories: 150 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 9g
• Fiber: 4g
• Sugar: 7g
• Vitamin C: 45% DV
• Vitamin A: 75% DV

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 15 minutes
• Total Time: 40 minutes
• Cuisine: American, European
• Course: Side Dish, Salad
• Servings: 6 servings

Equipment Needed

• Large mixing bowl
• Sharp knife or mandoline slicer
• Vegetable peeler
• Grater or food processor
• Whisk
• Small mixing bowl
• Measuring cups and spoons

Ingredients

• For the Slaw:
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 large carrots, grated
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
• For the Dressing:
  • 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon celery seeds
  • Salt and black pepper to taste

Instructions

Step 1: Prepare the Vegetables

1. Wash and dry all vegetables thoroughly.
2. Using a sharp knife or mandoline slicer, finely shred both green and red cabbage and place them in a large mixing bowl.
3. Peel and grate the carrots, then add them to the bowl.
4. Thinly slice the red onion and chop the parsley, incorporating them into the mixture.

Step 2: Make the Dressing

1. In a small mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey (or maple syrup), and celery seeds.
2. Add salt and black pepper to taste, adjusting based on preference.

Step 3: Combine and Rest

1. Pour the dressing over the prepared vegetables and toss everything together until evenly coated.
2. Cover the bowl and let the slaw rest in the refrigerator for at least 15 minutes. This allows the flavors to meld and the vegetables to soften slightly.

Step 4: Serve

1. Give the slaw a final toss before serving.
2. Garnish with additional parsley if desired.
3. Serve chilled alongside grilled meats, sandwiches, or as a standalone salad.

Tips and Variations

• Make it Vegan: Swap mayonnaise with a plant-based alternative or use a vinaigrette-based dressing.
• Add Crunch: Toss in some toasted almonds, sunflower seeds, or pumpkin seeds.
• Extra Tang: Add a squeeze of fresh lemon juice before serving.
• Spice it Up: A pinch of cayenne pepper or a few dashes of hot sauce can give it a kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Cabbage and Carrot Slaw Recipe is a delightful combination of crisp textures and tangy flavors. Easy to prepare, healthy, and incredibly versatile, it’s a fantastic addition to any meal. Whether you’re hosting a summer barbecue or looking for a quick and nutritious side dish, this slaw is sure to impress. Try it today and enjoy a refreshing, homemade slaw!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.