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Bright, crunchy, and bursting with flavor — this Red Cabbage and Carrot Salad is the perfect blend of color and nutrition. With a tangy sesame dressing, toasted seeds, and fresh parsley, it’s a simple salad that pairs beautifully with almost any meal.

Why You’ll Love This Red Cabbage and Carrot Salad

If you’re craving something crisp, light, and full of texture, this Red Cabbage and Carrot Salad will become your new favorite. It’s:

Vibrant and colorful – A feast for the eyes with its jewel-toned cabbage and sunny carrots.
Packed with flavor – The sesame-garlic dressing ties everything together with a perfect balance of tangy, savory, and slightly sweet notes.
Quick and easy – Ready in less than 15 minutes from start to finish.
Healthy and nutrient-rich – Loaded with fiber, antioxidants, and vitamins A, C, and K.
Vegan and gluten-free – A wholesome choice for everyone at the table.

Whether you’re serving it as a side dish, adding it to your lunch bowls, or enjoying it on its own, this salad is refreshing and satisfying in every bite.

Ingredients You’ll Need

Here’s what you’ll need to make this Red Cabbage and Carrot Salad with Sesame Dressing:

For the Salad:

2 cups shredded red cabbage – Use a sharp knife or mandoline for fine shreds.
1 cup carrots, julienned or grated – Adds crunch and sweetness.
1/3 cup chopped fresh parsley – For freshness and a touch of green.
2 tablespoons toasted sesame seeds – Adds a nutty, toasty depth.

For the Dressing:

2 teaspoons Dijon mustard – Brings tang and emulsifies the dressing.
2 cloves garlic, minced – For a fragrant kick.
1 tablespoon olive oil – Smooth and heart-healthy.
1 teaspoon maple syrup – Balances the flavors with natural sweetness.
1 tablespoon soy sauce – Adds umami and saltiness.
1 tablespoon rice vinegar – For brightness and acidity.

Tips and Variations

Add crunch: Try adding chopped roasted peanuts, almonds, or cashews.
Make it spicy: Add a pinch of chili flakes or a drizzle of sriracha to the dressing.
Boost the protein: Toss in cooked edamame, chickpeas, or tofu for a heartier salad.
Add fruit: Diced apples or orange segments add a lovely burst of sweetness.
Change up the herbs: Swap parsley for cilantro or mint for a fresh twist.
Use other vinegars: Apple cider vinegar or lime juice can substitute rice vinegar.

This salad is endlessly versatile — once you know the base, you can adapt it with seasonal ingredients or personal preferences.

Frequently Asked Questions (FAQs): Red Cabbage and Carrot Salad

1. Can I make this salad ahead of time?

Yes! In fact, it tastes even better after sitting for 30–60 minutes as the flavors blend and the cabbage softens slightly. Store in the fridge for up to 2 days.

2. What can I use instead of soy sauce?

If you’re avoiding soy, try tamari (gluten-free), coconut aminos, or liquid aminos for a similar salty umami flavor.

3. Can I use green cabbage instead of red?

Absolutely. Green cabbage will work just as well, though it has a slightly milder flavor and less color contrast.

4. How can I make this oil-free?

Replace olive oil with tahini or simply skip it — the mustard and soy sauce help the dressing emulsify naturally.

5. Is this salad gluten-free?

Yes — as long as you use tamari or gluten-free soy sauce. Everything else is naturally gluten-free.

6. What kind of vinegar works best?

Rice vinegar adds a delicate tang, but apple cider vinegar or white wine vinegar also work great.

7. Can I add other vegetables?

Definitely! Try shredded kale, cucumber ribbons, or thinly sliced bell peppers for extra crunch and flavor.

8. How do I toast sesame seeds?

Simply heat them in a dry skillet over medium heat, stirring constantly for 2–3 minutes until fragrant and lightly golden. Be careful not to burn them!

9. Can I use pre-shredded cabbage?

Yes, pre-shredded coleslaw mix can save time. Just make sure it’s fresh and crisp for the best texture.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad