This carrot and cabbage salad is my latest salad obsession, and I have been eating it on repeat. It pairs perfectly with leftover shredded chicken, grilled chicken or fish. It is vibrant with citrus and ginger, and the chilli crisp adds a hit of spice (you can add more if you like). I have left out the garlic because I don’t eat it raw, but add it if you like it. The fresh coriander is roughly chopped and set aside for the salad, so don’t be shy about adding a lot.
The dressing for this salad can be made in advance and the veggies prepped and stored in the fridge. I suggest tossing it all together last minute as the carrots start to wilt almost immediately.
This one, like the utterly addictive viral cucumber salad, is on repeat in my house.
What Makes This Carrot And Cabbage Salad Special
Unlike creamy carrot salads with mayonnaise or raisin-studded versions, this Asian-inspired carrot salad is all about fresh, vibrant flavours and crunch. The combination of shredded carrots and thinly sliced red cabbage creates a beautiful colour contrast, while the citrus ginger dressing brings everything together with a perfect balance of sweet, salty, tangy and spicy notes.
The secret is in the ribbons. Using a wide vegetable peeler to create carrot ribbons rather than grating them gives you these lovely, delicate strips that catch the dressing beautifully. The red cabbage, sliced paper-thin with a mandolin, adds a satisfying crunch and gorgeous purple colour that makes this salad as beautiful as it is delicious.
The Citrus Ginger Dressing
The dressing is where this salad really shines. Fresh orange juice provides natural sweetness, while lime juice adds brightness. Toasted sesame oil brings that nutty depth, and fresh ginger gives it a zingy kick. The combination of soy sauce and fish sauce creates umami richness, and the chilli crisp adds just enough heat to keep things interesting.
If you are worried about the fish sauce, don’t be. It doesn’t make the salad taste fishy at all, it just adds incredible depth of flavour. You can leave it out if you need to keep the salad vegetarian, but I would add a tiny bit more soy sauce to compensate.
Serving Suggestions for Carrot and Cabbage Salad
This carrot salad is incredibly versatile. I love it as a light lunch on its own, piled into a bowl with some shredded rotisserie chicken on top. It is also brilliant alongside grilled fish, especially salmon or tuna. The fresh, crunchy texture makes it the perfect side dish for rich, heavy mains.
You could also serve this as part of a larger spread. It would be wonderful at a braai or barbecue alongside grilled meats, or as part of an Asian-inspired feast with sticky ribs, teriyaki chicken or glazed salmon. The bright colours make it a natural choice when you want something that looks as good as it tastes.
Ingredient Substitutions and Variations
If you don’t have red cabbage, regular white cabbage works just as well, though you will lose that gorgeous purple colour. You could also use a combination of both for even more colour and texture.
For the dressing, you can swap the orange juice for grapefruit juice if you want something more tart, or use all lime juice for extra zing. If you don’t have toasted sesame oil, you could use a neutral oil and add an extra teaspoon of toasted sesame seeds to the salad for that nutty flavour.
The chilli crisp can be adjusted to taste, or left out entirely if you don’t like heat. You could substitute it with a few drops of sriracha or a pinch of red pepper flakes.
For the toppings, cashews or peanuts would be delicious instead of pumpkin seeds. If you can’t find furikake seasoning, just skip it or use everything bagel seasoning for a different but equally delicious finish.
Frequently Asked Questions For Carrot and Cabbage Salad
Can I make this salad ahead of time?
You can prep all the vegetables and make the dressing up to two days in advance, but only toss them together just before serving. The carrot ribbons will start to wilt once dressed.
Is this salad vegan?
The recipe contains fish sauce, so it is not vegan as written. You can leave out the fish sauce and add an extra half teaspoon of soy sauce to keep it vegan and vegetarian.
Can I use pre-shredded carrots?
Pre-shredded carrots from the supermarket will work in a pinch, but they are usually quite dry and won’t have the same delicate texture as freshly peeled ribbons. If you use them, you might want to add a touch more dressing.
What can I serve this salad with?
This pairs beautifully with grilled chicken, fish (especially salmon or tuna), shredded rotisserie chicken, or as part of an Asian-inspired meal. It is also lovely on its own as a light lunch.
How long does the dressed salad keep?
Once dressed, this salad is best eaten immediately. The vegetables will start to soften and release water within an hour or so. Undressed vegetables will keep in the fridge for up to two days.
Can I use regular sesame oil instead of toasted sesame oil?
Toasted sesame oil has a much stronger, nuttier flavour than regular sesame oil. If you only have regular sesame oil, use it but add extra toasted sesame seeds to the salad for more flavour.
Salad Ingredients:
- 4 large carrots peeled and shredded into ribbons using a wide vegetable peeler
- 1 cup very thinly sliced red cabbage use a mandolin for best results
- 1 small handful of fresh coriander leaves and stems, roughly chopped
- 4 spring onions finely sliced (white and green parts)
- 2 – 3 Tbsp toasted pumpkin seeds
- 2 tsp toasted sesame seeds
- A sprinkle or two of furikake seasoning
Dressing Ingredients:
- Juice from half a large orange
- Juice from half a lime
- 1 tsp toasted sesame oil
- ½ tsp finely grated fresh ginger
- 1 small garlic clove finely grated (optional)
- ½ tsp soy sauce
- ½ tsp fish sauce
- ¼ tsp sugar
- ¼ tsp chilli crisp
- ¼ tsp MSG optional
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Prep all the vegetables. Use a wide vegetable peeler to create carrot ribbons, peeling only as far as you can until you reach the inner stem (save this for snacking). Slice the red cabbage paper-thin using a mandolin. Finely slice the spring onions and roughly chop the coriander.
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Make the dressing by whisking all dressing ingredients together in a small jug or bowl until well combined. The dressing can be made up to 2 days in advance and stored in the fridge.
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When ready to serve, combine the carrot ribbons, red cabbage, spring onions and coriander in a large serving bowl.
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Pour the dressing over the vegetables and toss well to coat everything evenly.
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Sprinkle with toasted pumpkin seeds, sesame seeds and furikake seasoning.
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Serve immediately while the vegetables are still crisp and fresh.
You can prep all the vegetables up to 2 days in advance. Store the shredded carrots, sliced cabbage, chopped spring onions and coriander separately in airtight containers in the fridge.
The dressing can be made up to 2 days ahead and stored in an airtight jar or container in the fridge. Give it a good shake before using as the ingredients will separate.
Once dressed, this salad is best eaten immediately and does not store well. The vegetables will release water and become soggy within an hour.
If transporting this salad, pack the vegetables and dressing separately and toss together just before serving.
For a vegetarian or vegan version, leave out the fish sauce and add an extra ½ tsp of soy sauce.
Adjust the amount of chilli crisp to your taste. Start with less if you are sensitive to heat.
The garlic is optional. I leave it out as I am allergic to raw garlic, but add it in if you like the flavour.
If you cannot find furikake seasoning, simply leave it out or substitute with extra sesame seeds or everything bagel seasoning.
A few of my favourite salad recipes:
The Best Broccoli Salad You’ll Ever Make (Adapted From Dishoom)
Moroccan Carrot & Fennel Salad With Sultanas & Pistachios
Roast Carrot & Barley Salad With Pickled Sultanas
My favourite salads for a braai/BBQ.
Kale salad with Pecorino, walnuts and sultanas
Fennel, apple and celery salad with walnuts and Parmesan
Warm new potato salad with mint, lemon and creme fraiche
Roasted sweet potato with walnut and parsley pesto
Radicchio salad with roasted butternut and blue cheese
Fennel, radish and mint salad with lemon and ricotta
Panzanella salad with white anchovies & fennel
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