Cabbage Carrot Salad

Packed with crisp napa cabbage, delicate lacinato kale, and crunchy carrots, all tossed in a sweet & savory maple sesame dressing, this cabbage carrot salad is perfect as a light side salad or a healthy make-ahead lunch!

It’s around this time of year that the inevitable boredom sets in; I’m done with winter and ready to move on!  It’s time to switch out those heavier winter staples for some brighter lighter meals and this kale, carrot and cabbage salad is the perfect salad to transition into spring and summer. 

If you're looking for a salad that not only tastes amazing but also packed with flavor, then look no further! This vibrant napa cabbage salad paired with a sweet and savory maple sesame dressing is the perfect addition to any meal.

Asian Cabbage Salad:

Whether you need a side salad, or a healthy make-ahead lunch, this salad has got you covered. It features a chiffonade of kale, Napa cabbage and carrots tossed in an Asian inspired dressing; its bright clean flavors are a welcome change of pace after a season of heavy comfort foods.

The dressing is the star that ties everything together. The sweetness of maple syrup balances beautifully with the rich, nutty flavor of toasted sesame oil, while a touch of vinegar adds the perfect amount of tang. It’s a simple dressing that elevates this salad from good to great. Here’s what you’ll need to make it:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Kale – I like to use lacinato kale. Also known as dinosaur kale or Tuscan kale, Lacinato kale is a variety of kale with long, dark green leaves and a more delicate flavor compared to curly kale. It’s smoother texture that makes it ideal for salads, as it’s easier to chew and less bitter.
• Cabbage – You’ll need Napa cabbage for this salad.  Napa cabbage is a type of Chinese cabbage, its mild flavor and delicate, crisp texture make it a perfect addition to this salad.
• Carrots – You can use store-bought grated or julienned carrots or use a Y-peeler to create long strips of carrots.
• Seeds – Use sesame seeds and/or hemp seeds.
• Fresh Herbs – You’ll need scallions and optionally cilantro.
• Sesame Dressing – You’ll need toasted sesame oil, olive oil, apple cider vinegar, coconut aminos (or tamari sauce) and maple syrup for the sesame dressing.

How to Make a Kale Cabbage and Carrot Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Start by whisking together the dressing then take a spoonful of the dressing and massaging it into the kale.  Massaging the leaves is an important step when making a kale salad; it helps to soften the kale and makes it silky and more pleasant to chew.
2. Next add the chopped cabbage, carrots, scallions and toss it with the softened kale and the remainder of the dressing.
3. Finish with a sprinkle of sesame or hemp seeds and serve.

Variations:

• Add cooked and cooled gluten-free soba noodles for a heartier main dish.
• Add chopped radishes, cucumbers or snap peas for extra vegetables.

More Slaws:

• Kale and Apple Slaw
• Red Cabbage and Carrot Slaw
• Beet Slaw

More Asian Inspired Recipes:

• Red Cabbage and Carrot Slaw
• Summer Roll Wraps
• Cucumber Noodles with Sesame Sauce

Continue to Content

Yield: Serves 2-4

Kale Carrot Cabbage Salad

Prep Time: 15 minutes

Total Time: 15 minutes

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!

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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

1. In a small bowl, whisk the olive oil, sesame oil, apple cider vinegar, maple syrup, coconut aminos, garlic and red pepper flakes if using.
   
2. Strip the stems from the kale leaves, roll the leaves up into bundles and slice into very thin strips.
3. 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). 
4. 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.
5. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eden Toasted Sesame Oil, Unrefined, Expeller Pressed, Product of Japan, Non-GMO, 10 fl oz
• 
  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings

Nutrition Information:

Yield:

4

Serving Size:

1
Amount 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.

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Sylvie

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.