This red cabbage carrot mint salad is a crisp, colorful side dish with a bright lemon and olive oil dressing. Fresh mint cuts through the earthy cabbage and gives the whole bowl a cool, fresh finish.
It takes about 10 minutes, needs no cooking, and uses a handful of ingredients you can find at any grocery store. That makes it a quick option for weeknight dinners, barbecues, or a light lunch.
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Why This Red Cabbage Carrot Mint Salad Recipe Works
Red cabbage stays crunchy longer than most salad greens, so the bowl holds up well on a buffet table or in a lunch box. Julienned carrot adds sweetness and a second layer of crunch.
A simple dressing of lemon juice, olive oil, salt, and pepper lets the vegetables and mint speak for themselves. The acid also keeps the cabbage color vivid.
There is no complicated prep and no special equipment, just a knife and a bowl. The salad also pairs with nearly any main dish, from grilled meat to roasted fish.
Ingredients for Red Cabbage Carrot Mint Salad
- 4 cups finely shredded red cabbage
- 1 carrot, julienned
- 1 handful fresh mint leaves, roughly chopped
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Red cabbage. Slice it as thinly as you can with a sharp knife or a mandoline so every bite is crisp but tender.
Carrot. Cut it into thin matchsticks, or use a box grater for finer shreds that blend in with the cabbage.
Fresh mint. Chop it just before serving so it stays green and aromatic. Soft leaves work better than tough stems.
Lemon juice. Fresh juice gives a cleaner flavor than bottled and helps keep the cabbage looking vivid.
Olive oil. A fruity extra virgin olive oil adds richness and rounds out the lemon.
How to Make Red Cabbage Carrot Mint Salad
1. Shred the cabbage. Slice the red cabbage as finely as you can and add it to a large bowl.
2. Add the carrot and mint. Add the julienned carrot and the chopped mint to the bowl.
3. Whisk the dressing. In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until blended.
4. Dress the salad. Pour the dressing over the vegetables and toss until everything is well coated.
5. Taste and serve. Taste for salt and lemon, adjust if needed, and serve right away or after a short rest.
How to Serve Red Cabbage Carrot Mint Salad
Serve the salad as a fresh side for grilled meat, roasted fish, or rice dishes. It goes nicely with air fryer honey garlic salmon and cilantro lime rice. For a casual spread, add creamy Asian cucumber salad and a bowl of Korean beef noodles. You can also serve it chilled or at room temperature as a light main dish with some bread.
How to Store and Reheat Red Cabbage Carrot Mint Salad
Refrigerate leftovers in an airtight container for up to 3 days. The cabbage stays crisp longer than lettuce, but the mint darkens over time, so add fresh mint before serving if you can. This salad does not freeze well.
Tips and Variations for Red Cabbage Carrot Mint Salad
Slice thin. Fine ribbons soak up the dressing evenly.
Dress close to serving. The salt draws water from the cabbage, so toss shortly before eating for the ideal crunch.
Let it rest briefly. A short rest softens the cabbage slightly if you prefer a mellow bite.
Use fresh mint. Dried mint does not give the same fresh flavor.
Add nuts or seeds. Toasted sunflower seeds or sliced almonds add crunch.
Adjust the lemon. Add a little more juice if you like a sharper dressing.
Use a mandoline. It speeds up slicing and gives even ribbons.
Rinse the produce. Wash the cabbage, carrot, and mint before cutting, and see this University of Minnesota Extension guide to storing and reheating leftovers for general storage times.
Frequently Asked Questions About Red Cabbage Carrot Mint Salad
What goes well with red cabbage carrot mint salad?
It pairs with grilled chicken, fish, rice dishes, and barbecue, and it also works as a light main dish.
Can I make red cabbage carrot mint salad ahead of time?
You can shred the vegetables and mix the dressing a day ahead. Combine them shortly before serving for the ideal crunch.
How do I keep red cabbage carrot mint salad crisp?
Slice the cabbage thinly, dress it close to serving time, and keep it chilled until you are ready to eat.
Can I use green cabbage instead?
Yes, though the color will be milder and you lose the vivid purple.
Can I swap the mint for another herb?
Yes. Cilantro or flat leaf parsley both work if you do not have mint.
Red Cabbage Carrot Mint Salad
Equipment
- Large mixing bowl
- Small bowl and whisk
- Sharp knife or mandoline
Ingredients
Main Ingredients
- 4 cup red cabbage finely shredded
- 1 carrot julienned
- ¼ cup fresh mint leaves roughly chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground, to taste
Instructions
Cooking
- Combine the vegetables. Add the cabbage, carrot, and mint to a large bowl.
- Whisk the dressing. Whisk the lemon juice, olive oil, salt, and pepper in a small bowl until blended.
- Toss. Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and serve. Adjust the salt and lemon, then serve right away or chilled.
