Sometimes you just need a little something to fill out a meal or a lunch, and this Carrot & Cabbage Slaw will hit the spot. Super easy and fast to make, this is a great little back pocket recipe to know.
good to know stuff about carrot & cabbage slaw
This little slaw is vinegar, not mayo based so it keeps well for several days with no worries about weeping. Best of all, it just keeps on getting better. It might seem just a bit dry when first mixed up but will get a little juicier as it sits.
The dry mustard is what really “makes” this recipe, even though it’s a small amount. I include it in my Top Secret Super Stealth Arsenal of Ingredients list.
If you’re not all that keen on carrots or you’d like something else in your slaw, maybe purple cabbage, 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.
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.
This is an easy recipe that becomes second nature as long as you remember equal parts vinegar and oil, sugar & salt to taste & a little mustard & celery seed.
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. It makes it difficult to compare and keeps you from realizing how pricey they are.
If 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.Print
Carrot & Cabbage Slaw
A quick vinegar based slaw, bright and tangy.
- Yield: 4 servings
- 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, but I couldn’t help but notice a few St. Paddy’s Day recipes being posted!