Dinner

Red Cabbage and Carrot Salad with Sesame Dressing Recipe

Bymia larkspur March 9, 2026March 9, 2026

Introduction

This Red Cabbage and Carrot Salad is a vibrant and crunchy dish that’s both healthy and full of flavor. Tossed with a tangy dressing and topped with toasted sesame seeds, it’s perfect as a refreshing side or light lunch.

A close-up view of a vibrant salad held by a woman's hand with a spoon, showing thin strips of deep purple cabbage mixed with bright orange carrot pieces, scattered with small green herb leaves and white sesame seeds. The salad texture is fresh and slightly glossy, sitting in a light wooden bowl against a white marbled background. The layers are thin carrot and cabbage strands blended evenly with herbs and seeds throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded red cabbage
1 cup julienned or grated carrots
1/3 cup chopped parsley
2 tbsp toasted sesame seeds
2 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp olive oil
1 tsp maple syrup
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar

Instructions

Step 1: In a large bowl, combine the shredded red cabbage, julienned or grated carrots, and chopped parsley.
Step 2: In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce or tamari, and rice vinegar until the dressing is smooth.
Step 3: Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.
Step 4: Sprinkle the toasted sesame seeds on top of the salad before serving for a crunchy finish.

Tips & Variations

Toasting the sesame seeds enhances their nutty flavor; use a dry skillet over medium heat until golden and fragrant.
Add a handful of chopped nuts like almonds or walnuts for extra texture.
For a spicy kick, include a pinch of red pepper flakes or some finely chopped chili in the dressing.
Swap maple syrup with honey or agave nectar if preferred.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cabbage will keep its crunch, but carrots may soften slightly. Toss gently before serving. This salad is best enjoyed fresh and may separate upon standing; simply stir it again before eating.

How to Serve

A close-up of a fresh salad piled in a mound on a white plate with a brown rim, placed on a white marbled surface. The salad consists of thin curls and shreds of bright purple cabbage mixed with thin strips of orange carrot, scattered with small green leafy herbs throughout. The texture is crisp and slightly glossy, topped with a thin layer of tiny white sesame seeds sprinkled evenly over the top, adding a touch of contrast. The cabbage strands are loose and textured, while the carrot strips are smooth and slightly curved, all forming a colorful, fresh, and inviting stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep the dressing separate until just before serving if you prefer to maintain maximum crispness.