This is a really versatile salad that goes with pretty much any cuisine, including Middle Eastern, Asian, Southern, Mexican, South American and European. It’s my standard “go to” salad because I pretty much always have red cabbage in the fridge (because it lasts for weeks!).
Cabbage Salad
I know cabbage can have a reputation for being a really boring vegetable and I distinctly have memories from my childhood of picking through food to avoid eating even the tiniest piece of cabbage. However, once I grew out of my bratty-picky-eating-phase and left the nest to fend for myself, cabbage became a pantry staple (well, refrigerator staple). Every week, along with onions, garlic and potatoes, cabbage always makes its way into my shopping basket.
Why, you might ask? Because it stays fresh for ages and it’s so versatile! Just to clarify, I’m talking about ordinary cabbage – green/white and purple cabbage – not Chinese cabbage (which is versatile, but doesn’t stay fresh for as long). Cabbage usually lasts for around 3 weeks in my fridge. Sure the edges will get a bit dry but it’s an easy fix just to slice off a thin shaving.
“Refreshing, colourful and with a great crunch, this is a great standby salad because it goes with pretty much any cuisine.”
As for versatility, when you put your mind to it (as I am briefly doing as I write this post), it truly is amazing how many dishes and cuisines use cabbage. It’s in classic Chinese dishes (like Chow Mein), European salads like Sauerkraut, Mexican style salads, Middle Eastern salads, Portuguese soup, Okonokiyaki (Japanese pancake) – and of course, the classic coleslaw. And this is just scratching the surface!
This is one of the quick salads I make which is basically my “go to” salad for any meal. It is refreshing, crunchy and delightfully colourful, and takes minutes to put together. I honestly can say that I can’t think of a single dish that this wouldn’t go with. The only thing you might change up is the herb. I made this particular one with mint, but I will use any herb I have on hand or is leftover from the meal I am making.
“I made this as part of a multi-course Middle Eastern feast as a side salad and to stuff into wraps with grilled meat.”
I made this as part of an Arabian Feast menu which I’ll be sharing in the coming weeks (psst, it’s a 7 dish make ahead feast prepared in 1 hour!). It is absolutely fabulous to have as a side salad and also to use to stuff into wraps with the Lamb Koftas and Chicken Sharwama, plus of course it’s so bright that it perks up any spread. Here’s a little preview of the Feast.
1 Hour Arabian Feast Menu
To Nibble
-
Chargrilled Vegetable Platter (coming soon!)
For the Grill! (All stove 🙂 )
Because we must have Greens (and cater for Vegetarians)
-
Shredded Red Cabbage Carrot Salad (this recipe!)
I’ll be preparing a post rounding up the full menu and explaining how to prepare it in 1 hour, how to store it and what needs to be done on the day.
Don’t forget to pick up some cabbage today!! – Nagi
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Shredded Red Cabbage, Carrot and Mint Salad
Ingredients
Salad
- 4 cups finely shredded red/purple cabbage
- 1 carrot , julienned
- Handful of mint leaves , roughly chopped
Dressing
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- Black pepper
Instructions
- Combine Salad ingredients in a bowl.
- Add Dressing ingredients, then toss to combine.
Recipe Notes:
Nutrition Information:
Is there a post on preparing & storing this salad in advance.
This is exactly the recipe that I was looking for. Your cabbage info backs up what I thought about the longevity of cabbage. Thank you Nagi.
I can’t wait to try the rest of the menu. The cabbage salad was very simple, colourful and refreshing, and everyone liked or loved it. This quantity will easily serve 6 or even 8 as a side dish, depending on what else you’re serving, but you really can’t make less for 4 people as it wouldn’t look generous. I made double the recipe for 12 people and had a lot left over, but there were many other dishes on the table. Looking forward to enjoying the leftovers! I used a not-quite 3 lb. head of cabbage shredded with a 2 mm slicing disc on my food processor, which yielded about 8 cups, and one 10 oz. bag of ‘matchstick’ cut carrots which is equivalent to 3 medium carrots. Next time, if I have time, I’d use nice young carrots and shred them myself (a box grater would be fine for this). I mixed it up in a very large bowl and, once the cabbage had wilted from the salt and lemon, transferred the salad to a smaller serving bowl, leaving some of the liquid behind. The mint would suit a lot of different cuisines but could be varied depending on your taste. For a traditional Thanksgiving meal I’d suggest just parsley or even no herb. This has held up well for several hours and I think could be made at least a day ahead, perhaps with the mint or other herbs stirred in closer to serving time.
I should add – depending on your menu, your personal taste, and the freshness of your vegetables, I think a touch of sweetness such as a drizzle of honey would not be unwelcome.
I made the kofta, they were beautiful. I’d live to make the red cabbage, carrot salad but have trouble finding a good device that juliennes carrots as fine as they look in your salad. What do you use? Thank you. Love your recipes. 💋
Hi Julie, I cheat and buy the pre shredded carrot at Woolworths or Coles in Australia. Last for ages and no chopping!!
What a great way to eat Heath boosting red cabbage. I love this!!
I was making your scrummy lamb koftas again and this time I made the minted carrot and cabbage salad to go with it. I founnd the salad yummy and refreshing but felt like it needed something sweet… so threw in a handful of finely diced dates and some crushed pistachios YUM! Thanks Nagi for another delicious dinner 🙂 x (hugs to Dozer)
Any advise on ‘shredding’?
My finest slicing was very thick so some of family not happy. Recipe great just my prep needs helping hand please.
A mandolin works wonders!!!
My hands are not terribly strong some days so I use a food processor with shredding blade. Easy peasy and really useful for so many recipes 🙂
Excellent accompaniment to the chicken sharwarma style. For once, I didn’t miss or substitute anything. Really enjoyed eating this and will definitely make it again and again and again …
So simple yet so fresh and delicious! Don’t forget healthy too.
How far in advance can you make this? Thinking about a bbq and sides I can prep in advance on Saturday!
I use my food processor to thinly slice green and red cabbage and to grate carrot. Make a big batch and store in a Tupperware container in the fridge and it lasts ages, though is usually getting a bit bitter by the second week (yes, SECOND week). As long as you don’t add anything else (especially dressings) it’ll be fine made well ahead. And by the end of week 2 it’s usually going into a stir fry anyway :). Instant base for so many cuisines – including the Jamaican slaw and this one.
Perfect quick lite salad that goes with pretty much anything. My husband doesn’t care for carrots but he loved this!
That’s great Kimberlee – a good way to convert him to carrots! N x
Ooops sorry !! Rachel commented on wrong salad! Should be on Asian Slaw
Yummm!! Quick and EASY! 1st day 3 stars. 2nd day 6 stars!! Plus crushed peanuts cuz crushed peanuts! 😋
Couldn’t be easier! What a stunning little side salad that goes with virtually anything.
So easy and delicious. Perfect with lamb kofta. Cabbage is an underrated vegetable 😀
I am not a huge fan of carrots or cabbage, I still decided to give this salad a try (not exactly sure why..) turns out it was surprisingly delicious. The taste of mint and lemon is very refreshing!
You’re converted now Emilie!! N x
Made the the lamb koftas with the red cabbage salad and dressing. Delicious
Love this red cabbage, carrot and mint salad. Super fresh and the dressing gives it a sparkle. Might make it my go to!
I made this to go with pulled pork & brioche buns and it was fantastic. I love how easy and full of flavour your recipes are
YUM! Sounds perfect Anne! N x
This is SO good! Simple ingredients and full of flavor! Luckily, I grow mint in my veggie garden. I love the color of this salad, too. I made it to go with Chicken Shawarma. Very nice and did not over power the main dish.