Shredded Red Cabbage & Shaved Carrot Salad

Shredded Red Cabbage & Shaved Carrot Salad

If you’re in need of a light and refreshing salad, look no further. This shredded cabbage and carrot salad has a delicious crunchy texture and we love that it can be kept in the fridge for a few days, making it a great make-ahead meal prep option. Not only will it add a beautiful pop of color to your plate, but it is also packed with nutrients. Pair it with your favorite protein or enjoy it on its own.

Prep Time: 10 minutes

Servings: 4-6


  • 4 cups raw shredded red cabbage (about 1 medium purple cabbage or ½ large head of cabbage)
  • 4 large carrots, about 2 cups of carrot ribbons
  • 3 tbsp apple cider vinegar
  • 1 tsp raw honey (omit honey for vegan or whole-30 option)
  • 1 small garlic clove, minced or pureed
  • 1 tbsp Dijon mustard
  • Squeeze of lemon juice
  • Salt & pepper, to taste
  • 1/4 cup extra virgin olive oil


  1. Cut off the end of the cabbage. Cut into quarters and place into a food processor. Pulse for 10-15 seconds until the cabbage is shredded into small pieces.
  2. Rinse carrots. Using a carrot peeler, make large ribbons.
  3. In a mason jar, shake together the apple cider vinegar, raw honey, minced garlic clove, Dijon mustard, lemon juice, salt & pepper and olive oil. Toss the cabbage and carrots in the dressing.
  4. Cover and place in the fridge. Let sit at least 2 hours before serving, preferably overnight.