I love how bright, crunchy, and refreshing this red cabbage and carrot salad is. Every bite feels light yet satisfying, with crisp vegetables coated in a tangy sesame-garlic dressing. I often make this salad when I want something quick, nourishing, and full of color that works both as a side dish or a simple meal on its own.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together in minutes and never feels boring. The combination of red cabbage and carrots gives me a satisfying crunch, while the sesame dressing adds depth with savory, tangy, and slightly sweet notes. I also like that it is naturally vegan and gluten-free, making it easy to serve to anyone. It feels wholesome, fresh, and versatile enough to pair with almost any main dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the salad
2 cups shredded red cabbage
1 cup julienned or grated carrots
1/3 cup chopped fresh parsley
2 tablespoons toasted sesame seeds
For the dressing
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon maple syrup
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
Directions
I start by adding the shredded red cabbage, carrots, and parsley to a large bowl. In a separate small bowl, I whisk together the Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce, and rice vinegar until the dressing looks smooth and well combined. I then pour the dressing over the vegetables and toss everything until evenly coated. Just before serving, I sprinkle the toasted sesame seeds on top.
Servings And Timing
This recipe makes about 4 servings. I usually need around 15 minutes total, including prep time, and there is no cooking involved, which makes it perfect for busy days.
Variations
I like changing this salad depending on what I have on hand. Sometimes I add roasted peanuts, almonds, or cashews for extra crunch. When I want heat, I mix a pinch of chili flakes or a bit of sriracha into the dressing. For a heartier version, I toss in chickpeas, edamame, or baked tofu. I also enjoy adding diced apples or orange segments for sweetness, or swapping parsley for cilantro or mint to change the flavor profile.
Storage/Reheating
I store this salad in an airtight container in the refrigerator for up to two days. I find that the flavors actually improve as it sits and the cabbage softens slightly. Since this is a fresh salad, I do not reheat it and always serve it chilled or at room temperature.
FAQs
Can I Make This Salad Ahead Of Time?
I often prepare it 30 to 60 minutes in advance because the flavors blend beautifully as it rests. It keeps well in the fridge for up to two days.
What Can I Use Instead Of Soy Sauce?
When I want a soy-free option, I use coconut aminos or liquid aminos. Tamari also works well if I need a gluten-free alternative.
Can I Use Green Cabbage Instead Of Red?
I sometimes substitute green cabbage when that is what I have. The flavor is slightly milder, but the salad still turns out crisp and delicious.
How Can I Make This Oil-Free?
I replace the olive oil with tahini or simply leave it out. The mustard and soy sauce still help the dressing come together nicely.
Is This Salad Gluten-Free?
I make it gluten-free by using tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
Conclusion
I keep coming back to this red cabbage and carrot salad because it is simple, fresh, and endlessly adaptable. It fits perfectly into my everyday meals, whether I serve it as a side dish, pack it for lunch, or enjoy it on its own. With minimal effort and vibrant flavors, this salad always earns a spot on my table.
This red cabbage and carrot salad is a fresh, crunchy, and colorful dish tossed in a tangy sesame-garlic dressing. It’s naturally vegan, gluten-free, and perfect as a side or light main meal.
Ingredients
2 cups shredded red cabbage
1 cup julienned or grated carrots
1/3 cup chopped fresh parsley
2 tablespoons toasted sesame seeds
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon maple syrup
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
Instructions
In a large bowl, combine shredded red cabbage, grated carrots, and chopped parsley.
In a small bowl, whisk together Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce (or tamari), and rice vinegar until well blended.
Pour the dressing over the vegetables and toss until evenly coated.
Sprinkle toasted sesame seeds on top just before serving.
Notes
Let the salad sit for 30–60 minutes before serving to enhance flavor and soften the cabbage slightly.
Add nuts, chickpeas, tofu, or fruit for variation.
Use tamari or coconut aminos for a gluten-free or soy-free version.
Store in an airtight container in the fridge for up to 2 days.
