Sometimes you just need a little something to fill out a meal or a lunch, and this Carrot & Cabbage Slaw will hit the spot every time. Super easy and fast to make, this is a great little back pocket recipe to know.
Carrot & Cabbage Slaw is one of those recipes you can whip up in any amount or for any meal. It’s so simple, it’s easy to remember and so quick it can be whipped up at a moment’s notice. This easy recipe becomes second nature as long as you remember equal parts vinegar and oil and a little bit of sugar & salt to taste along with a little dry mustard & celery seed.
about carrot & cabbage slaw
This little slaw is vinegar, not mayo, based so it keeps well for several days with no worries about weeping or any separation. Best of all, it just keeps on getting better as it sits. It might seem just a bit dry when first mixed up but will get a little juicier as it mingles with the juices the vegetables give off. What’s a detriment in mayo-based slaws is a plus in vinegar based ones.
The dry mustard is what really “makes” this recipe, even though it’s a relatively small amount. I include it in my Top Secret Super Stealth Arsenal of Ingredients list. I love the way dry mustard works so well with any recipes that contain vinegar, whether it’s salads, slaws or potato salads.
If you’re not all that keen on carrots or you’d like something else in your slaw, maybe purple cabbage, apples or other crunchy veggies, just play with the ingredients and proportions to suit your taste. You’ll want to be careful with adding any onion because onion will grow stronger in taste with time. If you’re going to be eating all your slaw at once, vidalia onion is a great addition, though.
optimize your time when making carrot & cabbage slaw
Any cabbage keeps well in the fridge and even sliced or shredded cabbage will be fine for days. If you’re planning on making something else to use up the rest of the cabbage, just prep it all at once and keep it in a Ziploc.
Shredded carrots won’t be as nice for as long but if you’re making salads and love to toss shredded carrots in them, put a paper towel in the bottom of a container and place the shredded carrots on top. Cover tightly and you’ll be fine for three or four days.
money-saving tips for carrot & cabbage slaw
When shopping for cabbage, really pay attention to the pricing and whether or not it’s by the head or by the pound. Cabbage tends to be heavy so if sold by the pound you might be surprised at the register.
The pre-shredded cabbage is convenient, but you’ll pay four to 10 times more than buying your own cabbage & carrots. There’s a reason those bags are priced by the ounce instead of the standard by the pound produce pricing for vegetables. It makes it difficult to compare and keeps you from realizing how pricey they are.
If your cabbage gets discolored around the outer leaves or the edges if it’s cut, just remove the bad parts; it should be just fine underneath. If you’re going to trim the discolored cut edges of the cabbage and store it again, clean your knife after each cut and it will stay fresher, longer.
When carrots are on sale, pick them up. They’re another vegetable that keeps very well. Don’t let them just sink to the bottom of the drawer in the fridge where they’ll collect moisture and rot. Open the bag a little to let out any condensation, and move the bag around from time to time as it sits in the fridge. Larger bags of carrots are usually less per pound than the one pound bags.
Be wary of the “baby” carrots which are generally just peeled and cut larger carrots and dried out even though they’re soaked in an ammonia or bleach solution. I avoid them even if they don’t cost as much as normal carrots.Print
Carrot & Cabbage Slaw
A quick vinegar based slaw, bright and tangy.
- Yield: 4 servings 1x
- 1/4 small head of cabbage, shredded
- 2 medium-size carrots, grated or shredded
- 3 tablespoons vinegar, white or apple cider
- 3 tablespoons light olive or canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery or caraway seeds
Add cabbage and carrots to a medium-sized bowl. in a small bowl, mix rest of the ingredients. Pour over the cabbage mixture and toss.
This salad is best if it’s made a little ahead. 10 to 15 minutes is good, but an hour is better.
This recipe is a part of my Chicken Breast Meal Prep.
- Calories: 140
- Sugar: 3.6g
- Sodium: 205mg
- Fat: 10.3g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.5g
- Trans Fat: 0
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1.1g
- Cholesterol: 0
I’ll be bringing this recipe to Fiesta Friday #214, hosted this week by Abbey @ Three Cats and a Girl and Antonia @ Zoale.com. There’s always a lot of great bloggers & a lot of great recipes at Fiesta Friday and I couldn’t help but notice a few St. Paddy’s Day recipes being posted!