Shredded Cabbage and Carrot Salad (Edit recipe)

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Crunchy and simply delicious, this quick and easy shredded cabbage and carrot salad is ready to go in just 20 minutes. Made with fresh veggies and herbs but without mayo, it's light and low-calorie, making it such a great heathy side dish.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	14 g
Carbohydrates:	22 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	684 mg
Fiber:	7 g
Sugars:	15 g
Calculated per serving.

Serves: 4

Ingredients

3 - 4 cups Red Cabbage, shredded
2 cups shredded Green Cabbage
2 cups Carrots, about 4 carrots, shredded
2 - 3 whole Green Onion (Scallion), chopped
2 Tbsp Parsley, fresh, chopped
1 tsp Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste

For the Dressing

0.25 cup Extra Virgin Olive Oil, or avocado oil
3 Tbsp White Wine Vinegar
2 tsp Dijon Mustard
1 Tbsp Honey, or sweetener of choice
1 clove Garlic, minced
1 pinch Salt
1 pinch Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the cabbage by slicing it thin or use a cheese shredder or mandoline.
Prep the carrots by peeling them, and shred them, cut them into thin matchsticks or use a julienne peeler.
Chop the green onions and parsley.
Combine everything together in a large bowl. Season with salt and pepper.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, garlic, salt and pepper until incorporated.
Toss the salad with the dressing. Adjust salt and pepper if needed. Serve and enjoy!

Notes

White wine vinegar: can be replaced with red wine vinegar, champagne vinegar or apple cider vinegar. Honey: can be replace with sugar, maple syrup, agave, monk fruit or other sweetener of choice.