Cabbage and Carrot Salad

A simple vegetable salad with fresh cabbage, carrots, parsley and a homemade honey dijon dressing!

Course Side Dish

Cuisine American

Prep Time 15

Rest Time 15

Total Time 30

Servings

Calories 104kcal

Author Katie G.

Equipment

Sharp knife, food processor or large box grater

Ingredients

6 cups green cabbage shredded (1/2 head)
2 large carrots shredded
3 tablespoons fresh parsley or cilantro chopped
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon stone ground mustard
1 small garlic clove finely minced (or 1/2 teaspoon garlic powder)
1/4 teaspoon kosher salt or to taste
Freshly ground black pepper

Instructions

Combine cabbage, carrots and parsley in a large bowl, tossing well.
In a small bowl or mason jar, whisk together lemon juice, olive oil, honey, mustard, garlic, salt and pepper. Pour the dressing over the vegetables, then toss to coat. Allow the mixture to rest for 10 to 15 minutes, then toss and serve, or cover and refrigerator for up to 1 hour before serving.

Notes

Ingredients: You can use green or red cabbage. Substitute parsley or cilantro for fresh basil or mint. You can substitute maple syrup for the honey and use garlic powder instead of finely minced garlic, if needed.

Storage: Store the prepared salad in a sealed container in the refrigerator for up to 3 days. You can also store the vegetables and salad dressing in separate containers for 3 to 5 days. Add the dressing to the salad and mix just prior to serving.

Nutrition