A crunchy, smoky salad that brings out the natural sweetness of red cabbage and carrots with a quick char, tossed in a tangy, zesty dressing. Perfect as a bold side dish or a light, healthy meal.
Origin Charred Red Cabbage and Carrot Salad
Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.
Why You’ll Love This Recipe
It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.
Also Read : Cornbread Salad
Charred Red Cabbage and Carrot Salad
4
servings30
minutes40
minutes300
kcalIngredients
1 small head red cabbage, thinly sliced
3 large carrots, peeled and julienned or shredded
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp apple cider vinegar or lemon juice
1 tbsp honey or maple syrup
1 garlic clove, minced
¼ cup chopped fresh parsley or cilantro
Optional: toasted pumpkin seeds or walnuts for crunch
Directions
- Heat a large skillet or grill pan over medium-high heat.
- Toss sliced cabbage and carrots with olive oil, salt, and pepper.
- Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
- Transfer veggies to a large bowl.
- In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
- Pour dressing over the charred veggies and toss to combine.
- Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.
Notes
- For extra heat, add a pinch of red pepper flakes to the dressing.
- You can roast the cabbage and carrots in the oven if you prefer.
- Great served alongside grilled meats or as a topping for tacos and bowls.
- Salad keeps well refrigerated for 2–3 days, flavors deepen over time.