I like my salads colourful, flavourful, and crunchy. That usually means one thing – loads of nutrients and a plate that actually looks adorable. And this crunchy red cabbage salad checks all the boxes.
This red cabbage and carrots salad is type of slaw salad that feels simple, but special. It is loaded with crunchy veggies, toasted seeds, a punchy vinaigrette, and colours that make you happy by just simply looking at it. It makes any meal feel complete.
The best part is that the whole family loves it. Even the kids!
You can easily sneak in things they usually avoid (like seeds and root veggies) because everything is finely shredded and mixed together. No dramatic cries and refusing to even try.
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What Is Slaw?
Slaw is in my opinion one of the best salads out there. It simply represents a finely shredded cabbage dressed with a tangy, vinegary dressing or sometimes a creamy sauce.
This red cabbage salad recipe uses purple (or red… we will talk about that later) cabbage, carrots, and a bit of turnip for extra pinch. Toasted seeds take it to the next level, adding fun texture. It is crunchy, fresh, nourishing, and honestly so pretty red cabbage slaw. Those purple and orange colours are just unreal.
Why You Should Eat Red Cabbage and Carrots Salad
Every salad is good for you, we know that. No parent needs convincing that veggies matter. But this red cabbage slaw makes it easy and fun to add more vegetables to everyday meals.
The bright colours in this red cabbage slaw make it extra inviting, especially for kids.
And the toasted seeds and nuts (like pumpkin seeds and almonds) add fibber and healthy fats we all need.
That crunch in every bite is my favourite part. Crunchy salads just hit differently – such as this red cabbage slaw.
What You’ll Need For The Red Cabbage Salad Recipe
It may seem at first glance that this red cabbage slaw needs quite a lot. But it is actually very simple to assemble. See all you need below for this red cabbage salad recipe:
Red cabbage – No idea why it is called “red” when it is clearly purple, but here we are. Shred it thinly and you are already halfway done.
Carrots – Shred the carrots, shave them with a mandolin, or cut into thin strips. Totally your call. I went with thin strips this time.
Turnip – I think the turnip is such an underrated veggie. It adds a cool, slightly spicy bite. Simply slice it thin so the flavour stays gentle and the texture stays crisp.
Green onion – Few chopped green onions add colour and mild onion flavour. I think it fits so perfectly here.
Sliced almonds and pumpkin seeds – Make sure you toast them. They add crunch, fiber, and make the salad more filling. You can opt in for walnuts or sunflower seeds instead, if you like.
Dried cranberries – A bit of sweetness to balance all that crunch and tang, will be great. So toss a handful of these goodies inside the salad mix.
Red vinaigrette – This would be a simple mix of red wine vinegar, olive oil, honey, garlic, Dijon, salt, and pepper. Easy and perfect for this red cabbage salad.
Optional add-ins – Canned mandarins or thin slices of blood orange are amazing here. I skipped them because my kids might side-eye the combo, but flavour-wise, it is a win.
Big salad bowl – A good big salad bowl makes life easier. You can use it for good salad mixing, and serving as well.
Crunchy Red Cabbage Slaw with Carrots
Course: SaladsDifficulty: Easy6
servings10
minutes175
kcal10
minutesThis red cabbage and carrots salad is crunchy, colourful, and easy to make. A healthy red cabbage salad recipe with seeds and simple vinaigrette.
What You Need
- For the salad
1 small red cabbage, shredded
1 large carrot, shredded
½ cup thinly sliced turnip
2 green onions, finely chopped
¼ cup dried cranberries
¼ cup sliced almonds, toasted
¼ cup pumpkin seeds, toasted
- For the red vinaigrette
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and black pepper, to taste
Directions
- Prepare the salad toppings
- Start with toasting the pumpkin seeds and sliced almonds in a dry pan over medium-high heat. Stir often for about 2 minutes, until lightly golden.
- Set aside to cool. This will also make them extra crunchy.
- Prepare the vegetables
- Shred the red cabbage finely using a knife or mandolin.
- Next, shred or slice the carrots into thin strips.
- Thinly slice or shred the turnip.
- Finely chop the green onions.
- Add all veggies to a large salad bowl.
- Toss the cranberries, next.
- Sprinkle the toasted seeds on top.
- Prepare the red vinaigrette
- Add all vinaigrette ingredients to a small jar or small bowl.
- Shake well, or whisk it all in a bowl.
- Drizzle over the salad and toss until everything is well coated.
- Mix it all well, gently tossing. Serve and enjoy.
Notes
- You can always opt in for more veggies, if you want. Such as shredded red cabbage or shredded beets.
- It is recommended that you let the salad soak the vinaigrette for about 10-15 minutes before being served. This is one of those salads that wants to sit in it for a bit.
How to Serve This Red Cabbage Salad
There are no rules here. This red cabbage slaw goes with pretty much anything. Such as grilled chicken, fish, grains, rice or just on its own.
I often eat half of it while cooking dinner. Not even sorry. It is that good.
If you love slaw-style salads, make sure to check out my other healthy coleslaw recipe and tell me which one you like more. Honestly though, you cannot go wrong with any salad. Ever.
Did You Make This Red Cabbage and Carrots
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
