Shredded Red Cabbage and Carrot Salad
- Total Time
- 30 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound red cabbage, cored and finely shredded
- ¼pound carrots, peeled and finely grated
- 1tablespoon finely chopped flat-leaf parsley
- 1teaspoon minced fresh chives
- 1teaspoon minced fresh dill
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon sherry vinegar or white wine vinegar
- Salt
- freshly ground pepper to taste
- 1small garlic clove, finely minced
- 1teaspoon Dijon mustard
- 6tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
Nutritional analysis per serving (4 servings)
222 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
- Step 2
Toss together the cabbage, carrots, parsley, chives and dill.
- Step 3
Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
- Advance preparation: This keeps well for a few days in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
The recipe is wonderful as is.
However, for some lovely additions to it, add crumbled feta cheese, dried cranberries, and chopped walnuts. No specific proportion, just to your taste.
extra dill makes this shine!
I love red cabbage salads and have made them many times, but the addition of carrots and fresh herbs adds a perfect sweetness and freshness. I did not have chives, so substituted spring onions. Instead of mixing up a proper vinaigrette, I did my usual simple salad dressing of sprinkling on salt and pepper, then drizzling with olive oil and lemon juice. Delicious!
Fresh chopped mint really lifts this salad.
Very good recipe. Used matchstick carrots and added a small kohlrabi that was julienned; decreased oil to 4T and added a bit of honey to the dressing. Keeps well for a couple of days.
Excellent. Next time I might add small diced Persian cucumber
Advertisement