Crunchy Carrot Cabbage Salad with Creamy Yogurt Dressing
This carrot cabbage salad is like coleslaw, but better. This salad is perfect as a side dish for a meaty meal.
Equipment
- Large mixing bowl
- Mandoline or sharp chef's knife
- Vegetable peeler
- Small mixing bowl (for dressing)
- Whisk or fork
Ingredients
Salad Ingredients
- 18 oz green cabbage 500g / about ½ medium head, finely julienned
- 5 oz carrots 150g / about 2 medium, peeled and julienned
Dressing Ingredients
- 1 tablespoon white wine vinegar or apple cider vinegar
- 3 tablespoons mayonnaise 45g
- 5 oz plain unsweetened yogurt 150g / ⅔ cup
- 1 teaspoon Dijon mustard
- 1 medium shallot finely chopped
- 1 tablespoon granulated sugar 12g
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- 1 tablespoon fresh chives finely chopped
Instructions
- Peel and julienne the carrots into thin, even strips.5 oz carrots
- Remove and discard any wilted or damaged outer leaves from the cabbage. Quarter the cabbage, remove the core, then julienne finely. Rinse the shredded cabbage in cold water and drain thoroughly in a colander, shaking off excess moisture.18 oz green cabbage
- Add the julienned cabbage and carrots into a large mixing bowl.18 oz green cabbage, 5 oz carrots
- In a small bowl, combine the mayonnaise and yogurt. Whisk until smooth and fully combined.3 tablespoons mayonnaise, 5 oz plain unsweetened yogurt
- Add the vinegar, sugar, mustard, finely chopped shallot, and a pinch each of salt and pepper to the dressing. Whisk to combine, then taste and adjust the seasoning — add more vinegar for sharpness, sugar for sweetness, or salt to balance.1 tablespoon white wine vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1 medium shallot, 1 pinch salt
- Stir the chopped chives into the dressing.1 tablespoon fresh chives
- Pour the dressing over the julienned vegetables and toss well to coat evenly. Serve immediately for the crunchiest texture. If not serving right away, keep the vegetables and dressing in separate containers in the fridge and toss together just before serving.18 oz green cabbage, 5 oz carrots, 1 tablespoon white wine vinegar, 3 tablespoons mayonnaise, 5 oz plain unsweetened yogurt, 1 teaspoon Dijon mustard, 1 medium shallot, 1 tablespoon granulated sugar, 1 pinch salt, 1 tablespoon fresh chives
Notes
Storage: Keep undressed shredded vegetables in an airtight container and dressing in a separate jar in the fridge for up to 24 hours. Once dressed, the salad is best within 1-2 hours.
Make-Ahead: Prep the vegetables and dressing separately the night before. Toss together just before serving for maximum crunch.
Substitutions: Swap yogurt for unsweetened dairy-free yogurt (oat or coconut-based). Red cabbage works well and holds its crunch longer, though vinegar will turn it bright purple-pink.
Leftovers: If you have dressed leftovers, drain off pooled liquid and stir in a small spoonful of fresh mayo to revive the dressing.
Pro Tip: Use a mandoline or sharp knife to julienne the cabbage as thinly as possible — thin shreds absorb dressing evenly and prevent that slippery, undressed bite you get with thick chunks.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 9mgSodium: 155mgPotassium: 414mgFiber: 4gSugar: 11gVitamin A: 6121IUVitamin C: 50mgCalcium: 111mgIron: 1mg
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