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Red Cabbage Carrot Salad | Sip Bite Go
This easy red cabbage carrot salad, a colorful raw vegetable side dish, doubles as a delicious slaw to top off all your favorite tacos or burgers.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
American
Servings:
4
people
Calories:
142
kcal
Author:
Jenna Passaro
Ingredients
3
cups
carrot
shredded
3
cups
red cabbage
shredded
1
tbsp
cilantro
rough chopped
1.5
tbsp
olive oil
1
tbsp
apple cider vinegar
2
tbsp
champagne vinegar
(substitute apple cider vinegar)
2
tbsp
honey
1
tsp
salt
1
tsp
pepper
1
tsp
chili powder
1
tbsp
lime
juice
Instructions
Add shredded carrots and red cabbage to a large mixing bowl. Give them a quick mix together.
Whisk together the dressing ingredients: cilantro, oil, champagne vinegar, honey, salt, pepper, chili powder, and lime juice.
Dress the carrots and red cabbage with the vinaigrette, and serve or cover and chill in the fridge.
Video
Notes
You can purchase shredded carrots or shred them yourself in a
food processor
.
Red cabbage is easy to “shred” with a
sharp vegetable knife
. Just slice the cabbage thin.
These
inexpensive stackable glass bowls
are perfect for saving space and assembling this recipe.
Turn this into a carrot and red cabbage slaw - top tacos and burgers with it!
Red cabbage and carrot salad will last a few days in the fridge.
For a beautiful presentation, top the salad with something green - like green onions or cilantro. Or add a pinch of sesame seeds.
This easy slaw can be made with
apple cider vinegar
instead of
champagne vinegar
.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
23
g
|
Protein:
2
g
|
Fat:
5
g
|
Sodium:
677
mg
|
Potassium:
482
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
16985
IU
|
Vitamin C:
43.7
mg
|
Calcium:
62
mg
|
Iron:
1
mg