This is a straightforward slaw I make when I want something fresh and crisp to balance heavier meals. It’s built from a small set of ingredients, comes together quickly, and keeps well in the fridge. The dressing is simple, slightly sharp, and easy to adjust depending on what you’re serving it with.
Why this recipe works
- Quick to prepare, no cooking required
- Uses basic, easy‑to‑find ingredients
- Keeps well for a few days
- Works alongside a wide range of main dishes
Simple Crunchy Carrot & Cabbage Slaw
A simple cabbage and carrot slaw with a light, slightly sharp dressing, suited to quick prep and everyday meals.
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Servings 4
Ingredients
- ½ small white 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
Instructions
- Combine the shredded cabbage and grated carrot in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, and mustard.
- Pour the dressing over the vegetables and mix thoroughly.
- Season with salt and black pepper, then toss again.
- Let sit for 5–10 minutes before serving to allow the flavours to come together.
Variations & substitutions
- Add a squeeze of lemon for extra sharpness
- Include finely sliced red onion for more bite
- Stir through herbs like parsley or coriander
Storage & leftovers
Keeps for up to 3 days in the fridge. The texture softens slightly over time but remains usable.