shredded carrot salad

This shredded carrot salad is a little different from what you may expect-- it’s a fresh, crunchy, zesty salad packed with tart lime, spicy jalapenos, and a shower of herby cilantro. We add sunflower seeds and thinly shaved cabbage for extra crunch and a drizzle of honey to pull it all together.

This cold carrot salad is a great alternative to your standard cabbage slaw or creamy mayo-based carrot raisin salad. We just can't get enough of the sweet-tart-crunchy goodness!

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shredded carrot salad ingredients:

how to make carrot salad:

1. Peel and grate the carrots.
2. Shred the cabbage.
3. Chop the jalapenos and cilantro.
4. Whisk up the honey lime dressing.
5. Toss grated carrots, cabbage, jalapenos, and cilantro with dressing. Garnish with sunflower seeds and enjoy!

To make ahead:

• Shred the carrots and cabbage up to 2 days ahead.
• Toss everything together (without the salad dressing) a few hours ahead of time.
• Toss with dressing up to 1 hour ahead of time (see note below).

Note: I prefer this salad right after it’s been tossed with dressing when everything is extra crunchy and fresh. That being said, it will hold up to the dressing and it can sit (like a slaw) for several hours.

The salt will pull moisture out of the cabbage and carrots, which will eventually make the salad watery and the vegetables soft, but some people love their slaws soft! It’s completely up to you!

a few more carrot salad tips:

• Use fresh carrots! Save those old, dry carrots that are slowly dying in the back of your fridge for carrot cake.
• Shred them yourself. Don't buy pre-grated carrots, which are coarse, dry, and flavorless. Use a box grater, or a food processor fitted with a grater blade, to shred them.
• Substitute green cabbage or radicchio in place of the purple cabbage, if desired. Raddichio will add a wonderful bitterness and a crisp texture.
• Have fun with the carrots! Spiralize them or use a julienne peeler for a crunchier salad and a beautiful look!

what to serve with this carrot salad:

This cold carrot salad makes a wonderful side dish for our flank steak tacos or other grilled meats (like these turmeric chicken thighs). I love that it can be all prepped and chilling in the fridge, ready whenever the meat is!

I also love to toss this cabbage carrot salad in turkey wraps or pitas (like these grilled chicken pitas) for extra crunch and flavor. This is a great way to use the leftovers, too.

more salads you might like!

edamame salad

white bean salad

southwest quinoa salad

cucumber avocado salad

warm potato salad

grilled corn salad

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