Red Cabbage and Carrot Salad with Sesame Dressing Recipe
A vibrant and crunchy Red Cabbage and Carrot Salad featuring a tangy Dijon mustard dressing, enhanced with toasted sesame seeds for a nutty finish. This refreshing salad is perfect as a light side dish or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Gluten Free
Ingredients
Scale
Salad Ingredients
- 2 cups shredded red cabbage
- 1 cup julienned or grated carrots
- 1/3 cup chopped parsley
- 2 tbsp toasted sesame seeds
Dressing Ingredients
- 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
- Prepare the Vegetables: In a large bowl, combine the shredded red cabbage, julienned or grated carrots, and chopped parsley, ensuring all ingredients are evenly mixed.
- Make the Dressing: In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, maple syrup, soy sauce (or tamari), and rice vinegar until the mixture is smooth and well combined.
- Toss the Salad: Pour the prepared dressing over the vegetable mixture and toss thoroughly so that every piece is coated evenly with the dressing.
- Add Sesame Seeds: Sprinkle the toasted sesame seeds on top of the salad just before serving to add a nutty flavor and extra texture.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- To toast sesame seeds, warm them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- Add nuts like chopped almonds or pumpkin seeds for extra crunch and nutrition.
Keywords: red cabbage salad, carrot salad, vegan salad, gluten-free salad, healthy side dish, mustard dressing, sesame seeds
