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–+ servings
Cabbage and Carrot Salad

Cabbage and Carrot Salad That Refreshes Every Bite

A refreshing Cabbage and Carrot Salad that is easy to make, gluten-free, and vegan-friendly, perfect for any meal.
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Prep Time 18 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded green cabbage substitute with Napa cabbage for a different texture
  • 2 cups julienned carrots approximately 3 medium carrots
  • 1 bunch freshly chopped dill or fresh parsley
  • 0.5 small sliced onion (green or red) or chopped scallions
  • 2 tablespoons black sesame seeds or regular sesame seeds
For the Creamy Dressing
  • 0.25 cups creamy mustard (Dijon or yellow) whole grain mustard for added texture
  • 1 tablespoon honey or maple syrup use maple syrup for vegan option
  • 0.25 cups sour cream (dairy or dairy-free) or non-dairy yogurt or cashew cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  • 0.5 teaspoon garlic granules or powder or fresh minced garlic

Equipment

  • sharp knife
  • Mandoline
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare all ingredients: shred approximately 4 cups of green cabbage, julienne 2 cups of carrots, slice half a small onion, and chop dill.
  2. In a large bowl, combine the shredded cabbage, julienned carrots, chopped dill, and sliced onion. Add black sesame seeds and toss gently.
  3. Mix dressing: whisk together 1/4 cup creamy mustard, 1 tablespoon maple syrup, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, sea salt, and garlic granules.
  4. Drizzle dressing over salad, toss gently, and serve immediately or refrigerate for up to 2 hours.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, serve immediately. Avoid dressing early to maintain crunch, and store leftovers separately for freshness.

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