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Fresh Cabbage Carrot Salad served in a bowl with colorful veggies

Cabbage and Carrot Salad

A crisp and refreshing salad made with shredded cabbage and grated carrots, perfect as a side dish or a topping for tacos.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 small head green cabbage, shredded
  • 2 large carrots, julienned or grated
Dressing Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the shredded cabbage and julienned carrots.
  2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage and carrots. Toss everything together until well coated.
  4. Allow the salad to sit for at least 15 minutes before serving to let the flavors meld.
Serving
  1. Serve the salad chilled or at room temperature as a side dish, topping for tacos or sandwiches.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within 3 to 4 days. Keep dressing separate if expecting leftovers to maintain crunch.