Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing
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3 from 1 vote

Crunchy Cabbage Salad Recipe

Enjoy this simple and refreshing cabbage salad recipe with cucumber and carrot. It goes well with any meal or even with a slice of brown bread!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: Cabbage salad
Appliance: Mixing Bowl
Author: Sakina Kheriwala

Ingredients

  • 1 cabbage
  • 2 cucumbers sliced
  • 2 carrot julienned
  • 3 tbsp olive oil extra virgin
  • 1/2 tsp salt to taste
  • 150 g salad croutons
  • 300 g thousand island dressing

Instructions

  • Wash all the vegetables and pat dry with a kitchen towel.
  • Discard the soft outer leaves of the cabbage and thinly slice with a slicer or using a sharp knife. Discard or save the remaining core. Transfer the shredded cabbage to a large mixing bowl. 
    Cabbage being cut with a knife
  • Thinly slice the cucumbers and carrots and cut into matchsticks. Add to the bowl.
  • Drizzle thousand island salad dressing over the salad and toss well. 
  • Pour the salad croutons and add a pinch of salt for the right balance of flavor. 
    Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing

Notes

  • For the best flavor and quality, keep the salad covered with cling wrap in the refrigerator. It will last up to 2-3 days. 
  • For those who follow a strict meal plan, you could use a light dressing or your preferred vinaigrette.
  • You can jazz up the leftover salad by adding chicken or using it in a sandwich like a coleslaw. 
  • You can also add dried ramen noodles for extra crunch and convert it into a ramen cabbage salad.