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Red Cabbage Carrot and Mint Salad

Red Cabbage Carrot Mint Salad

A crisp, no cook salad of red cabbage, julienned carrot, and fresh mint tossed in lemon and olive oil.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 120 kcal

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.

Notes

Substitutions: Cilantro or parsley can replace the mint, and green cabbage can replace red.
Tips: Toss shortly before serving for the ideal crunch. Add toasted seeds for texture.
Storage: Refrigerate up to 3 days.
Keyword Cabbage Salad, red cabbage carrot mint salad, salad