This salad is built around shredded red cabbage and carrot with a simple, slightly sharp dressing to bring everything together. It relies on crunch and acidity rather than anything rich or heavy, and works well alongside a wide range of main dishes. It’s straightforward to prepare, keeps well, and doesn’t need much adjustment once made.
Why this recipe works
- No cooking required
- Strong texture contrast (crunchy base)
- Simple ingredients, easy to scale
- Keeps well for a couple of days
Red Cabbage & Carrot Salad
A simple raw cabbage and carrot salad with a light dressing, suited to quick preparation and everyday meals.
- ¼ red cabbage (finely shredded)
- 2 carrots (grated)
- 2 tbsp olive oil
- 1 tbsp vinegar (white wine or apple cider)
- 1 tsp Dijon mustard
- Salt and black pepper (to taste)
- Combine the shredded cabbage and grated carrot in a large bowl.
- In a separate bowl, whisk together olive oil, vinegar, and mustard.
- Pour the dressing over the vegetables and mix thoroughly.
- Season with salt and black pepper.
- Toss again and let sit for a few minutes before serving.
Variations & substitutions
- Add lemon juice for extra acidity
- Include sliced red onion for more bite
- Add herbs such as parsley if available
Storage & leftovers
Keeps for up to 3 days in the fridge. The texture softens slightly but remains usable.