Cabbage Carrot Slaw made with fresh vegetables — green cabbage, carrots, celeriac (celery root) and sweet corn — is the perfect summer salad. Crunchy, sweet and tangy with a hint of fresh ginger, this slaw is flavorful and very simple to prepare. It’s a welcome side for family dinners, picnics or barbecues.
I absolutely love cabbage — especially young, spring green cabbage that’s crisp and tender. It’s nutritious, satisfying and versatile. When spring cabbage appears at the market, we enjoy it often: shredded into slaws, cooked in stews or served raw for a bright salad.
Of all the cabbage preparations, slaws are a favorite at our house. This Cabbage Carrot Slaw is one my husband particularly loves. It’s simple, colorful and incredibly refreshing — a little bowl of crunchy goodness that brightens any meal.
At first glance this salad might seem ordinary, but it’s actually a vibrant mix of healthful ingredients. I use young green cabbage, fresh carrots and celeriac (celery root). If you haven’t tried celeriac, give it a go — it has a pleasant flavor and adds great texture. I also fold in sweet corn for softness and subtle sweetness that pairs perfectly with the crisp root vegetables.
This slaw is packed with nutrients, especially dietary fiber which supports digestion and can help with weight management. The green cabbage contributes vitamin K, vitamin C and vitamin B6 — nutrients that support immune function, especially helpful during seasonal allergies. Cabbage, carrots and celeriac also provide minerals like manganese and act as gentle body cleansers, making this salad a good option for a spring detox.
Cabbage Carrot Slaw is great because it’s…
- super easy to make and requires only a few simple ingredients,
- high in dietary fiber that supports digestion,
- rich in vitamins A, K, C and B6 plus manganese,
- a good source of antioxidants such as beta-carotene,
- contains healthy monounsaturated fats when dressed with olive oil,
- flavored with fresh ginger for warming, healing benefits,
- low-calorie, dairy-free, vegetarian, gluten-free and vegan friendly,
- perfect for work lunches, picnics or as a BBQ side,
- crunchy, refreshing and delicious.
When chilled, this slaw is especially refreshing — ideal as temperatures rise. It works well alongside grilled foods, roasted mains or simply as a light meal on its own.
The dressing is a straightforward apple cider vinaigrette made with extra virgin olive oil, a splash of lime (or lemon) and a touch of grated fresh ginger. The ginger adds a bright, slightly spicy note that complements the earthy root vegetables and crisp cabbage.
Enjoy!
Recipe
Cabbage Carrot Slaw
Ingredients
For the salad:
- 1 small green cabbage head , shredded
- 2 medium carrots , roughly grated
- 1 medium celeriac , roughly grated
- 1 cup sweet corn
For the vinaigrette:
- 2 tablespoons extra virgin olive oil
- Apple cider vinegar , to taste
- Himalayan salt , to taste
- 0.2 inch (about 5 mm) fresh ginger, grated
- Few drops lime or lemon juice
Instructions
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Place the shredded cabbage, grated carrots and grated celeriac in a large bowl. Add the sweet corn and toss gently to combine.
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In a small bowl or jar, whisk together the olive oil, apple cider vinegar, grated ginger, a few drops of lime or lemon and salt to taste until the dressing is smooth.
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Pour the vinaigrette over the vegetable mixture and toss until everything is evenly coated.
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Taste and adjust seasoning as needed, adding more vinegar, salt or lime if desired.
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Chill the slaw in the refrigerator for about 15 minutes to let the flavors meld.
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Remove from the fridge, give it a final toss and serve.
Nutrition
Xoxo,
Natalie