Easy Cabbage and Carrot Salad – Crunchy, Creamy & Fresh

Easy Cabbage and Carrot Salad is your new kitchen BFF. It’s light, crunchy, and bursting with bright flavors—basically, it’s the salad that actually gets eaten at the cookout. Whether you’re meal prepping for the week or need something quick to throw together while your main dish sizzles, this one comes together in under 20 minutes and delivers every time. Plus, that creamy mustard dressing with a little tang and sweetness? Chef’s kiss. You’ll find this easy cabbage and carrot salad works beautifully as a side, a topping, or even a healthy lunch on its own.

Table of Contents

What is Easy Cabbage and Carrot Salad?

Easy Cabbage and Carrot Salad is a quick raw veggie salad made with shredded green cabbage, julienned carrots, and a zippy, slightly creamy dressing. Think of it as coleslaw’s chic older cousin—fresher, tangier, and just a little more put-together. Tossed with dill, onion, and sesame seeds, this salad adds flavor without fuss. It’s naturally gluten-free, can be made dairy-free, and is the kind of dish that’s just as welcome at a weeknight dinner as it is at a potluck or barbecue.

Reasons to Try Easy Cabbage and Carrot Salad

Let’s be honest: weeknights are hectic, picky eaters are real, and sometimes you just don’t want to deal with a sink full of dishes. That’s where easy cabbage and carrot salad swoops in to save the day. It’s quick (under 20 minutes), uses pantry staples, and you can make it ahead. Plus, it goes with everything—burgers, tacos, grilled chicken, or a cozy soup like our slow cooker unstuffed cabbage. It’s also naturally colorful (bonus points if you’re trying to eat the rainbow) and surprisingly satisfying for a salad with zero lettuce.

Ingredients Needed to Make Easy Cabbage and Carrot Salad

Salad

• 4 cups shredded green cabbage (packed)
• 2 cups julienned carrots (about 3 carrots)
• ⅓ cup chopped fresh dill
• ⅓ cup thinly sliced onion (red or green)
• 2 tbsp black or regular sesame seeds

Creamy Mustard Dressing

• 2 tbsp creamy mustard (Dijon or yellow)
• 2 tbsp honey or maple syrup
• 2 tbsp sour cream (regular or dairy-free)
• 2 tbsp apple cider vinegar
• ½ tsp sea salt
• ⅓ tsp garlic powder

Instructions to Make Easy Cabbage and Carrot Salad

Making this easy cabbage and carrot salad is, well, easy—but following a step by step approach ensures every bite is full of crisp texture and creamy, tangy flavor. Whether you’re a seasoned home cook or new to the chopping board, this guide breaks it all down with helpful tips and links to make your time in the kitchen smoother than your salad dressing.

Step 1: Shred the Cabbage Like a Pro

Start by grabbing a sharp knife or a mandoline slicer for this first step. Cut a green cabbage in half, remove the core, and slice into thin ribbons. You’ll need about 4 packed cups of shredded cabbage. If slicing sounds tedious, a mandoline or even a food processor can save time—especially if you’re prepping for a crowd.

Want a more visual guide on how to slice cabbage safely and efficiently? Check out our tips in the slow cooker unstuffed cabbage recipe, where cabbage plays the starring role.

Pro Tip: The thinner the cabbage, the more evenly it absorbs the dressing, giving you that satisfying crunch without the raw bite

Step 2: Julienne the Carrots with Confidence

Next up in this step by step process: carrots. Peel about 3 medium carrots, then julienne them into thin matchsticks. You can do this the old-school way with a knife (if you’re feeling zen), or speed things up with a julienne peeler or mandoline.

Looking for more time-saving tools? We’ve got a complete guide to meal prep gear that highlights kitchen helpers you’ll actually use.

Need a shortcut? Pre-julienned carrots from the store work in a pinch—just give them a quick rinse and pat dry for better texture.

Step 3: Slice the Onion and Chop the Dill

Now, thinly slice ⅓ cup of onion—red onion brings color and sweetness, while green onion adds a mild punch. Then chop ⅓ cup of fresh dill. This herb adds a fresh, slightly grassy note that brightens up the whole salad.

Dill not your thing? Try flat-leaf parsley or cilantro. For more on herb swaps, visit our cabbage soup recipe where fresh herbs bring the broth to life.

Step 4: Make the Creamy Mustard Dressing

This dressing pulls the whole dish together, so don’t rush it. In a small bowl, whisk together:

• 2 tbsp creamy mustard (Dijon adds a slight kick; yellow is more mellow)
• 2 tbsp honey (or maple syrup for a vegan version)
• 2 tbsp sour cream (regular or dairy-free)
• 2 tbsp apple cider vinegar
• ½ tsp sea salt
• ⅓ tsp garlic powder or granules

Whisk until smooth and creamy. Taste and adjust—add more honey if you like it sweeter, or a splash more vinegar for extra zing.

Helpful Tip: If you’re curious about ingredient swaps (like using Greek yogurt or whole grain mustard), check out our ingredient substitution guide for dairy alternatives and pantry swaps.

Step 5: Combine the Salad Ingredients

In a large mixing bowl, toss together the shredded cabbage, julienned carrots, sliced onion, chopped dill, and 2 tablespoons of sesame seeds (black or regular—whichever you have on hand).

Pour about ⅔ of the dressing over the salad and toss gently. You want every bite lightly coated but not soggy. If it needs more, go ahead and add the rest.

Crunch craving? A sprinkle of toasted almonds or sunflower seeds adds texture and richness—an easy upgrade we also love in our lemony Greek chickpea soup.

Step 6: Chill or Serve Immediately

If you’re in a rush, this salad is totally fine served right away. But if you’ve got the time, cover and chill it in the fridge for 30 minutes to 2 hours. This lets the flavors meld and gives the cabbage a chance to soften just slightly—hello, perfect texture.

Serving with a warm dish? Try it alongside our ground beef and vegetable soup for a cozy yet refreshing contrast.

Step 7: Taste, Adjust, and Enjoy

Give it one last stir before serving. Taste again—maybe a pinch more salt or an extra sprinkle of dill? Now’s the time. Then dish it up and enjoy that crunchy-creamy, tangy-sweet combo that keeps you coming back for seconds.

By following this step by step guide, you’ll get perfect results every time—without fuss, guesswork, or forgotten steps. This salad may be simple, but done right, it delivers huge flavor. Bookmark it now, and don’t be surprised when it becomes a staple in your weekly rotation.

Want more quick wins like this? Try our creamy cowboy soup next—it’s just as easy and family-approved.

What to Serve with Easy Cabbage and Carrot Salad

This easy cabbage and carrot salad plays well with just about everything. Serve it alongside grilled chicken, burgers, or fish for a bright contrast. It’s also awesome tucked into tacos (fish or veggie), or piled high on top of sandwiches for that extra crunch. Craving soup? It pairs wonderfully with something hearty like our cabbage roll soup or this comforting ground beef and savory cabbage soup. It’s basically the salad that doesn’t need a spotlight but still steals the show.

Key Tips for Making Easy Cabbage and Carrot Salad

• Use fresh dill. Dried dill just doesn’t hit the same.
• Julienne smarter, not harder. If you have a julienne peeler, now’s its time to shine.
• Taste the dressing first. Everyone’s sweet-tooth is different. Adjust the honey or vinegar to suit yours.
• Mix lightly. Don’t mash it—toss gently to keep everything crisp.
• Chill it (if you can). A little fridge time makes the flavors pop.

Storage and Reheating Tips for Easy Cabbage and Carrot Salad

This salad holds up well in the fridge for about 2 days, especially if you keep the dressing separate until serving. Store it in an airtight container to keep the veggies from going limp. If it’s already dressed, give it a stir before serving—it might need a little fresh dill or extra crunch like nuts added in. No reheating needed (phew!). This is a cold salad, after all.

FAQs

Can I use purple cabbage instead of green?
Absolutely. It’ll add a pretty pop of color too!

Can I make this vegan?
Yes—just use dairy-free sour cream and swap honey for maple syrup.

Is it gluten-free?
It sure is! Just double-check your mustard label to be safe.

Can I prep this ahead?
You bet. Chop your veggies and make the dressing a day ahead—just combine before serving.

What if I don’t like dill?
Skip it or try parsley instead. No judgment here!

Final Thoughts

Whether you’re wrangling weeknight chaos, hosting brunch, or just craving something fresh and fast, easy cabbage and carrot salad checks every box. It’s the kind of recipe that’s humble yet dependable—and it doesn’t require fancy tools or expensive ingredients. Make it once, and it’ll quickly earn a spot in your rotation. And hey, if you’re already in cabbage mode, check out more ideas like our slow cooker cabbage soup with hamburger or German cabbage soup for cozy vibes.