1 medium head of cabbage (green or red, or a mix of both): Shredded finely to provide a crunchy base.
– 2-3 large carrots: Peeled and grated or julienned to add sweetness and vibrant color. – 1 small red onion: Thinly sliced for a sharp, tangy flavor. – 1/4 cup fresh cilantro or parsley: Chopped to add a fresh, herbal note.
– 1/4 cup olive oil: Forms the base of the vinaigrette dressing. – 3 tablespoons apple cider vinegar: Adds a tangy flavor to balance the sweetness of the carrots. – 1 tablespoon honey or maple syrup: Adds a touch of sweetness to the dressing.
– 1 teaspoon Dijon mustard: Adds depth and a slight kick to the dressing. – Salt and pepper to taste: Enhances all the flavors. – Optional add-ins: Seeds or nuts like sunflower seeds, slivered almonds, or sesame seeds for extra texture and flavor.
Prepare the Vegetables: Remove any damaged outer leaves from the cabbage. Cut the cabbage in half, remove the core, and then shred it finely using a sharp knife, mandoline, or food processor. Peel the carrots and grate them using a box grater or a food processor. Thinly slice the red onion.
Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Taste the dressing and adjust the seasoning if needed.
Combine and Toss: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red onion, and chopped cilantro or parsley. Pour the dressing over the vegetables and toss everything together until well coated. Ensure that the dressing is evenly distributed throughout the salad.
Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Before serving, give the salad another toss and adjust the seasoning if necessary.
Fresh Ingredients: Use fresh, crisp cabbage and carrots for the best texture and flavor. Avoid using pre-shredded cabbage if possible, as it tends to be less fresh and can lack crunch.
Balanced Dressing: The key to a great salad is a balanced dressing. Adjust the acidity, sweetness, and seasoning to your taste. If you prefer a lighter salad, you can reduce the amount of olive oil and add a bit more vinegar or some lemon juice for a zesty twist.
Texture: For added texture and flavor, consider adding other vegetables or fruits such as thinly sliced bell peppers, apples, or radishes. Nuts and seeds like sunflower seeds or slivered almonds can also add a nice crunch.
Make Ahead: Cabbage Carrot Salad can be made a day in advance. In fact, letting it sit overnight can enhance the flavors. Just be sure to toss it again before serving.
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