This fresh and flavorful cabbage carrot salad with kale combines tender kale, Napa cabbage, and carrots in a bright Asian-style dressing. Perfect as a healthy side, light lunch, or for meal prep, this versatile salad is easy to make and packed with flavor.
Cabbage Carrot Salad with Kale (Asian-Style, Quick & Flavorful)
This cabbage carrot salad is colorful, fresh, and perfect for any meal. With shredded Napa cabbage, tender kale, and carrots, it’s a versatile salad that doubles as either a side or a light, healthy lunch. Tossed in a bright, slightly sweet Asian-inspired dressing, this salad is full of flavor and texture. Whether you’re looking for a simple carrot kale salad or a more classic cabbage and carrot combination, this recipe hits all the right notes for freshness and taste.
Why You’ll Love This Cabbage Carrot Salad ❤️
- Fresh, light, and naturally colorful
- Quick to prep, ready in minutes
- Massaging the kale softens it for perfect texture
- Asian-inspired dressing adds tang, sweetness, and umami
- Perfect as a side or light meal, and keeps well for meal prep
Ingredients for Carrot Kale Salad
For the salad:
- Kale (lacinato/Tuscan): Remove tough stems and slice leaves thinly.
- Napa cabbage: Finely shredded for soft texture and classic Asian-salad flavor.
- Carrots: Shaved into long strips for visual appeal. (Use pre-shredded carrots for convenience.)
- Scallions: Finely chopped for freshness.
- Toasted seeds (sesame, hemp, or sunflower): Sprinkle on top for flavor and a subtle texture.
For the dressing:
- Olive oil and toasted sesame oil: Balanced for rich flavor.
- Vinegar (apple cider or coconut): Adds bright acidity.
- Sweetener (maple syrup or honey): Balances the tang.
- Coconut aminos or tamari: Umami notes with a savory touch.
- Garlic: Grated finely for aromatic punch.
- Optional chili flakes: Light heat if desired.
How to Make Cabbage Carrot Salad with Kale (Step-by-Step)
Step 1: Make the Asian-Style Dressing
Whisk together oils, vinegar, sweetener, coconut aminos, garlic, and chili flakes. Set aside.
Step 2: Prep the Kale for Carrot Kale Salad
Remove kale stems and slice leaves thinly. Place in a large bowl with a small amount of dressing. Massage the kale gently until softened (30–60 seconds).
Step 3: Combine the Salad Ingredients
Add shredded Napa cabbage, carrot strips, and scallions. Toss with the remaining dressing until well coated. Let the salad stand 5 minutes for flavors to meld.
Step 4: Finish and Serve Cabbage Carrot Salad
Sprinkle with toasted seeds and serve as a fresh, flavorful side or light meal.
Tips for the Perfect Cabbage Carrot Salad and Carrot Kale Salad ✨
- Add nuts or seeds for extra flavor
- Use a mix of cabbage for added nutrition and color
- Use pre-shredded carrots for convenience
- Let the salad rest a few minutes to allow flavors to develop
Ways to Customize Your Cabbage Carrot Salad
- Classic version: Skip the kale for a simple cabbage carrot salad.
- Protein-packed: Toss in edamame or tofu for a filling meal.
- Heartier main dish: Add cooked and cooled gluten-free soba noodles for a more filling meal.
- Meal prep ready: Store in an airtight container; add dressing just before serving to maintain texture.
FAQ — Cabbage Carrot Salad, Carrot Kale Salad & Asian Cabbage Salad
Q: Can I make this salad ahead of time?
A: Yes! It keeps well for 2–3 days in the fridge. If you want extra freshness, add the dressing right before serving.
Q: Can I use regular green cabbage instead of Napa cabbage?
A: Absolutely! Regular cabbage works, though Napa gives a slightly sweeter, more tender texture.
Q: Can I make it vegan/vegetarian?
A: Yes — this recipe is naturally vegan. Simply choose a plant-based sweetener like maple syrup.
Q: Can I add protein?
A: Sure! Cooked tofu or edamame pair beautifully with this salad for a complete meal.
Wrap Up
This cabbage carrot salad with kale is a vibrant and versatile dish. Whether you’re serving it as a fresh side or a light lunch it’s packed with flavor, color, and texture. It’s a healthy, satisfying salad that’s sure to please any crowd.
More Slaws:
More Asian Inspired Recipes:
Kale Carrot Cabbage Salad
Packed with crisp napa cabbage, delicate lacinato kale, and crunchy carrots, all tossed in a sweet & savory maple sesame dressing, this kale, carrot and cabbage salad is perfect as a light salad or a healthy make-ahead lunch!
Ingredients
- 1 Tablespoon/15ml extra virgin olive oil
- 1 Tablespoon/15ml toasted sesame oil
- 2 Tablespoons/30ml apple cider vinegar or coconut vinegar
- 1 Tablespoon/15ml real maple syrup
- 1 Tablespoon/15ml coconut aminos
- 1 small clove of garlic, finely minced on a microplane
- Pinch of red pepper flakes (optional)
- 1 bunch lacinato kale (also known as Tuscan kale)
- 1 small to medium head (or half of a larger head) of Napa cabbage, finely shredded
- 4 medium carrots, shaved into long strips with a peeler
- 2 scallions, finely chopped
- 2 Tablespoons/18g toasted sesame seeds or hemp seeds
Instructions
- In a small bowl, whisk the olive oil, sesame oil, apple cider vinegar, maple syrup, coconut aminos, garlic and red pepper flakes if using.
- Strip the stems from the kale leaves, roll the leaves up into bundles and slice into very thin strips.
- In a large bowl combine the kale and a spoonful of the dressing. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Add the shredded cabbage, carrots, scallions and the remaining dressing tossing well to coat. Let the salad stand for 5-10 minutes to marinate for best flavor.
- Top with sesame seeds or hemp seeds and serve.
Notes
Variations:
Add cooked and cooled gluten-free soba noodles for a heartier main dish.
Add chopped radishes, cucumbers or snap peas for extra vegetables.
Add fresh chopped cilantro.
Make-Ahead:
Salad can be prepared ahead and dressed before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Nut-Free, Dairy-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 268mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Emily says
The way you shaved your carrots here inspired me to create a Moroccan flavored carrot salad. The carrots had the most wonderful texture! Thank you for keeping things so fun and interesting in the kitchen:) If you'd like to check it out, it's on my site!
BN says
I absolutely LOVE your collection of recipes, and most of all the amazing photos that accompany them. I am in love with your work! And would love to share a few with link backs to your blog on our FB page The Sunshine Path.
🙂
Sylvie says
Thank you, I appreciate you saying so! You're welcome to link back to them on your page.
Wild Onion says
I modified this with added protein for dinner tonight. I doubled the dressing as I usually like extra on my salads. Delicious!
Sylvie says
So glad you enjoyed it!
Karen says
I made a salad very similar to this and wanted a sesame maple dressing to go with it. I made this dressing and added a little tahini to it. I used brown rice viegar and coconut aminos. Very delicious.
Jeremy Calow says
Being primarily a meat and potatoes kind of guy, I have been branching out over the past year exploring new ingredients. Kale was always something that made me slightly uncomfortable, until now. I picked up some on the weekend to "play" with and remembered your recipe so based dinner on this plan. It was really eye opening. Great textures and balance with the rest of the ingredients; and ribbons of carrots are a win in any recipe ;).
Thanks for the subtle push into the world of "other greens"!
Sylvie says
Now that's the best kind of compliment, glad to hear that!