Shredded Carrot and Cabbage Slaw with Oil and Vinegar
A crisp, refreshing slaw of thinly shredded green cabbage and carrots dressed simply with vinegar, oil, and seasonings. Ready in minutes, this versatile side keeps for days in the refrigerator and pairs with anything from grilled chicken to pulled pork sandwiches.
Steps
Before you start
- Chill a large mixing bowl in the refrigerator for at least 10 minutes
- Have a sharp chef's knife, mandoline slicer, or box grater ready
- Gather all ingredients and measure them before you start shredding
Prepare the cabbage
- Remove the core from the green cabbage by cutting the head in half lengthwise, then slicing out the tough core section with a sharp knife.
- Cut the cabbage into quarters.
- Using a sharp chef's knife, mandoline slicer, or box grater, shred the cabbage as thinly as possible—aim for thin ribbons about the thickness of a matchstick.
- Transfer the shredded cabbage to your chilled bowl.
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Ready when: Cabbage is shredded uniformly thin, no large chunks remain
Tip: A mandoline or box grater produces the most consistent, professional-looking slaw, but a sharp knife works fine if you take your time and use a smooth, steady slicing motion.
Shred the carrots
- Peel the carrots with a vegetable peeler or knife to remove the thin outer layer.
- Using the same shredding tool you used for the cabbage, shred the carrots as thinly as possible to match the cabbage texture.
- Add the shredded carrots to the chilled bowl with the cabbage.
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Ready when: Carrots are shredded uniformly thin and uniform in size
Tip: Matching the thickness of the carrots to the cabbage ensures the slaw has consistent texture and the vegetables cook at the same rate in the dressing.
Make the dressing
- In a small bowl, whisk together the vegetable oil and vinegar until slightly emulsified, about 30 seconds.
- Add the kosher salt, freshly ground black pepper, and sugar (if using).
- Whisk vigorously for another 30 seconds until the salt mostly dissolves and the dressing is combined.
- Taste a small spoonful and adjust seasoning—the dressing should taste tangy but balanced, never harsh or overly acidic.
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Ready when: Salt is mostly dissolved and dressing is slightly emulsified
Tip: If using a fork instead of a whisk, vigorous stirring for 30 seconds achieves the same result. Taste before pouring the dressing over the vegetables so you can adjust seasoning now rather than after.
Dress and toss the slaw
- Pour the dressing over the shredded cabbage and carrots.
- Using two forks or clean hands, toss the slaw thoroughly, ensuring every strand of vegetable is coated evenly with the dressing.
- The vegetables will look slightly wilted and glistening.
- Let the slaw sit for 10–15 minutes before serving, allowing the vegetables to soften slightly and the flavors to meld together.
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Ready when: All cabbage and carrot strands are moistened and glistening with dressing
Tip: If you toss just before serving, the slaw will remain crispest. If made ahead, the vegetables will release extra liquid as they sit; you can drain this off before serving if you prefer a less wet slaw.
Good to know
Tips
- For maximum crispness, shred the vegetables and chill them in ice water for 10 minutes before dressing.
- The ratio of vinegar to oil is about 1:2, but adjust to your taste—some prefer tangier slaw (more vinegar) or richer slaw (more oil).
- If the slaw seems too wet when serving, drain it gently in a colander; this is especially helpful if it's been sitting for hours.
- Add crunch with a handful of toasted sesame seeds, sliced almonds, or sunflower seeds just before serving.
Make ahead
Make the slaw up to 8 hours ahead. If you prefer a crispier slaw, dress it no more than 2 hours in advance. The vegetables will soften and release liquid the longer they sit, but the flavor deepens.
Storage & reheating
Refrigerate in an airtight container for up to 5 days. The slaw becomes softer and more pickled as it sits. Do not freeze. If excess liquid has accumulated, drain before serving.
Substitutions
- white vinegar or apple cider vinegar → Red wine vinegar or rice vinegar. Red wine vinegar gives a deeper, slightly earthier flavor; rice vinegar is milder and slightly sweet. Use the same amount.
- vegetable oil → Olive oil or avocado oil. Extra-virgin olive oil adds a fruity note; avocado oil is neutral and light. Both work equally well.
- green cabbage, cored → Purple (red) cabbage or napa cabbage. Purple cabbage is slightly earthier and stains everything pink; napa cabbage is milder and more delicate. Shred the same way.
- large carrots, peeled → Shredded beets or radishes. Beets add earthiness and sweetness; radishes add peppery crunch. Use half the amount of beets (they're assertive) or the full amount of radishes.
