Shredded Red Cabbage, Carrot and Mint Salad Recipe
A refreshing and vibrant Shredded Red Cabbage, Carrot, and Mint Salad featuring a zesty lemon-olive oil dressing. This easy-to-make salad combines crunchy shredded cabbage, sweet julienned carrots, and fragrant fresh mint for a healthy, colorful side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 4 cups finely shredded red/purple cabbage
- 1 carrot, julienned
- Handful of mint leaves, roughly chopped
Dressing Ingredients
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Finely shred the red cabbage, julienne the carrot, and roughly chop the mint leaves. Place all the shredded and chopped ingredients into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper until well combined to create a simple, tangy dressing.
- Toss the Salad: Pour the dressing over the salad ingredients in the large bowl. Toss thoroughly to ensure the cabbage, carrot, and mint are evenly coated with the dressing.
- Serve: Serve immediately for a crisp texture or refrigerate for 15-30 minutes to allow flavors to meld for a slightly softer salad.
Notes
- For extra crunch, add toasted sunflower seeds or chopped nuts.
- Adjust lemon juice according to taste for more acidity or tang.
- This salad keeps well refrigerated for up to 1 day but is best enjoyed fresh.
- Can be served as a side dish or tossed with grilled proteins for a light meal.
Keywords: Red cabbage salad, carrot salad, mint salad, healthy salad, vegan salad, Mediterranean salad, no-cook salad
