Cabbage and Carrot Salad

Carrot and cabbage salad on a small plate.

5 from 1 vote

This Cabbage and Carrot Salad is a vibrant and refreshing mix of red and green cabbage with grated carrot, lightly dressed in olive oil, vinegar, salt, and pepper. Its tangy flavor and crisp texture make it a versatile side dish.

Prep Time10

Cook Time0

Rest time15

Total Time25

Course: Appetizer

Cuisine: Serbian

Servings:

Calories: 137kcal

Author: Nataša

Equipment

Mandoline slicer
Knife
Bowl

Ingredients

¼ small red cabbage
¼ small green cabbage
1 large carrot
1 tablespoon light olive oil
4 teaspoon white distilled vinegar
salt (to taste)
pepper (to taste)

Instructions

Prepare vegetables: Thinly slice red and green cabbage using a knife or mandoline slicer and grate the carrot.
Combine and salt: Add cabbage and carrot to a bowl, sprinkle with salt, and massage for 1-2 minutes to soften.
Add dressing: Drizzle with olive oil and white distilled vinegar, then season with salt and pepper to taste.
Toss and rest: Toss to combine and let sit for 10-15 minutes for flavors to meld.
Serve: Taste, adjust seasoning if needed, and serve chilled or at room temperature.

Notes

Slice Thinly: To achieve the best texture, slice the cabbage as thinly as possible. A mandoline is ideal for this task.
Massage Tip: Massaging cabbage with salt helps to soften it and enhances its natural sweetness.
Vinegar Options: White distilled vinegar is the best option, but you can use apple cider vinegar or lemon juice for a different flavor.
Make Ahead: This salad tastes even better after sitting for a few hours, which makes it perfect for meal prep.
Customizable: Include fresh herbs such as parsley or dill, or mix in seeds or nuts for added crunch.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Serving Tip: Serve slightly chilled for optimal flavor, particularly with grilled meats, seafood, or robust main dishes.

Nutrition