Shredded Cabbage & Carrot Salad with Apple Cider Vinegar Dressing

Shredded Cabbage & Carrot Salad with Apple Cider Vinegar Dressing

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.


  • Cabbage is an excellent source of Vitamins C and K and a good source of folate. It helps lower LDL cholesterol, reduce inflammation and helps aid in digestion.
  • Carrots are an excellent source of Vitamins A, C and K. The beta carotene helps improve eye health and boost immunity.
  • Apple Cider Vinegar aids in digestion by improving the acid content of your stomach and helps you break down your food.
Shredded Red Cabbage & Shaved Carrot Salad

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
  • 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.

More Spring Salads:

Quinoa Tabbouleh with Feta & Mint

Strawberry Arugula Salad

Spring Carrot Salad


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Green Radiance, $8 // Spinach, Apples, Strawberries, Mango, Coconut Oil, Ginger