Easy Red Cabbage Salad Recipe With Carrots And Fennel

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Having an arsenal of delicious salads is great during the summer. Easy red cabbage salad recipe with carrots and fennel is the perfect side dish for any meal and it’s made with simple ingredients. It is a light and refreshing meal that is perfect for hot weather. Salads are typically made with fresh vegetables, which are a good source of vitamins and minerals.

Most salads are also low in calories and fat, making them a healthy choice for people trying to lose weight or eat a low calorie diet. Additionally, salads can be easily customized to your taste preferences. You can add your favorite fruits, vegetables, nuts, and seeds to create a salad that is both delicious and nutritious.

Here are some other reasons why salad is good in the summer:

• It is hydrating. Salads are made with mostly water, which is a perfect way to keep you hydrated in hot weather.
• It is refreshing. The cool, crisp vegetables in a salad are a refreshing change from hot, heavy meals.
• It is easy to make. Salads are quick and easy to make, which makes them a great option for busy people.
• It is versatile. Salads can be made with various ingredients, so you can always find a salad you like.
• It is affordable. Salads are a relatively inexpensive meal, making them a good option for people on a budget.
• It is healthy. Salads are a good source of vitamins, minerals, and fiber, making them a healthy choice for people of all ages.

So if you want a light, refreshing, and healthy meal to enjoy in the summer, this favorite salad is a great option.

Ingredients For Easy Red Cabbage Recipe With Carrots And Fennel

1. 1/2 head of red cabbage, shredded
2. 3 carrots, peeled and shredded
3. 1 bulb of fennel
4. 1 cup of mayonnaise
5. 1/2 cup of Greek yogurt
6. 1 lemon, juiced (orange juice works too!)
7. 2 tablespoons of sugar
8. 3/4 teaspoon of salt
9. 1/2 teaspoon of black pepper
10. 1 teaspoon of dried oregano

Simple Salad Ingredients

Cabbage

Choose a firm and medium-sized red cabbage – you also use a green cabbage depending on what is available and your preference. 

To prepare cabbage for shredding (the easy way) in a food processor, follow these steps:

1. Wash the cabbage thoroughly and remove any outer leaves that are damaged.
2. Cut the cabbage in half.
3. Remove the core from each half by cutting a “V”.
4. Slice the cabbage into thin wedges.
5. Place the cabbage wedges in the food processor and shred them using the shredding disc.
6. Pour the shredded cabbage into a large bowl.

Here are some tips for shredding cabbage in a food processor:

• Make sure the cabbage is dry before shredding it. This will help prevent the cabbage from sticking to the blade.
• If the cabbage is too large to fit in the food processor, you can cut it into smaller pieces before shredding it.
• If you don’t have a food processor, you can thinly slice the cabbage by hand using a sharp knife.

Carrots

Select about three large to medium-large sized carrots and wash or peel them. I leave them whole and feed them through the top of the food processor with the shredding disc. 

Carrots are loaded with nutrients making them a great addition to this red cabbage slaw. Save the peels to make homemade vegetable broth. Here’s how I do it.

Here are some tips for preparing carrots for the food processor:

• Use firm, fresh carrots.
• Do not overfill the food processor bowl.
• Use the shredding disk for thin shreds.
• ​Add the shredded carrots to the bowl with the red cabbage.

Fennel

You can find a whole Fennel in the produce section of some grocery stores. Choose one that the fronds are green and look fresh. You will use both the bulb and some of the fronds in this recipe (and have leftover fronds for other dishes).  Raw fennel is loaded with vitamin C and has a slight anise flavor to it. It’s light and bright and great for a healthy side dish.

To prepare fennel for chopping, you will need:

• A fennel bulb
• A sharp knife
• A cutting board

Instructions:

1. Wash the fennel bulb thoroughly.
2. Cut off the top and bottom of the bulb.
3. Slice the bulb in half.
4. Remove the core from each half.
5. Chop the fennel into thin slices.
6. Add the fennel to the bowl with the cabbage and carrots.

Dressing Ingredients For Easy Red Cabbage Salad With Carrots And Fennel

To make the creamy, sweet, and tangy dressing, you will need mayonnaise and Greek yogurt for the base. Then you will add some acidity – I use fresh lemon juice, but you could also use lime juice, apple cider vinegar, or red wine vinegar.

Adding a bit of sugar to sweeten up the dressing really makes all the fresh flavors come together. Substitute real maple syrup if you like!

​The seasonings are simple – salt, black pepper, and oregano. Making homemade dressing is the best way to make the flavors just the way you love. Try coriander or curry, even a dash of cinnamon would be lovely.

Whisk all the dressing ingredients together.

Variations For For Easy Red Cabbage Salad Ingredients

1. Make a carrot slaw by leaving out the cabbage
2. Add in some feta cheese crumbles
3. Chop up some green apples
4. Double the recipe by using a whole head of cabbage
5. Add in some English cucumber
6. Throw in some pumpkin or sunflower seeds
7. For extra crunch, try adding some chopped red bell peppers
8. Golden raisins and dried cranberries would add a touch of sweetness

Bringing Together The Easy Red Cabbage Salad With Carrots And Fennel

In the large mixing bowl with your shredded and chopped vegetables, pour in the creamy dressing and stir it well to combine.

After the salad is mixed up, put it into an airtight container and place it in the refrigerator for a couple of hours. The chill time is important for the flavors to marry. 

One of the best things about this salad is that it stays fresh and crispy for a few days. It’s even better on day two or three.

Wrapping Up Easy Red Cabbage Salad Recipe With Carrots And Fennel

Serve up this easy red cabbage salad recipe with carrots and fennel alongside grilled chicken or salmon for a complete meal. Or my favorite way is to load this salad onto pulled pork street tacos or even fish tacos. It has a bright and tangy flavor with just a hint of sweetness making it a great side dish. Happy salading!!

Cheers,

​

Sarah

Easy Red Cabbage With Carrots And Fennel Recipe Card

Yield: 8-10

Easy Red Cabbage Salad Recipe With Carrots And Fennel

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A delicious and crisp salad that has a bright and tangy flavor with just a hint of sweetness.

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1/2 head of red cabbage, shredded
• 3 carrots, peeled and shredded
• 1 bulb of fennel
• 1 cup of mayonnaise
• 1/2 cup of Greek yogurt
• 1 lemon, juiced (orange juice works too!)
• 2 tablespoons of sugar
• 3/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of dried oregano

Instructions

1. Shred cabbage and carrots using the shredding disc on a food processor.
2. Slice the fennel bulb into thin strips.
3. Mix all the vegetables in a large mixing bowl.
4. Make the dressing by combining the mayonnaise, greek yogurt, lemon juice, sugar, and seasonings in a bowl. Whisk well to combine.
5. Pour the dressing over the vegetables and transfer to an airtight container.
6. Refrigerate for a minimum of 2 hours.
7. Top with chopped fennel fronds and serve alongside any main course.

Notes

Stays good in the refrigerator for 4-5 days.

There are lots of different add-ins or different seasoning choices to make this salad perfect for you.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 326mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 2g

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