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Cabbage, Carrot & Apple Salad with Lemon-Honey Vinaigrette

    Crisp, juicy, and genuinely refreshing, this vibrant salad brings together finely shredded cabbage, sweet carrot, and aromatic green apple, all glossed with a light lemon–honey vinaigrette. Ideal for a quick lunch, weeknight dinner, or as a bright side to your main course.

    Ingredients

    • Green cabbage — 4 1/2 cups (400 g), finely shredded
    • Carrots — 1 1/2 cups (150 g), coarsely grated
    • Green apple — 1 medium, cored and julienned or grated
    • Dill — 1/4 cup (10 g), finely chopped
    • Scallions (green onions) — 1/4 cup (20 g), thinly sliced
    • Fresh lemon juice — 2 tbsp (30 ml)
    • Extra-virgin olive oil — 2 tbsp (30 ml)
    • Honey — 1 tsp (5 ml)
    • Salt — 1/2 tsp
    • Freshly ground black pepper — 1/4 tsp
    • Sesame seeds — 1 tbsp (optional)

    Step-by-step recipe

    1. Finely shred the cabbage, season with a pinch of the measured salt, and massage lightly with your hands for 30–60 seconds until slightly softened and juicier.
    2. Peel the carrots and grate on the large holes of a box grater.
    3. Core the apple and cut into fine matchsticks (or use a julienne/grater).
    4. Finely chop the dill and slice the scallions.
    5. Combine cabbage, carrots, apple, and herbs in a large mixing bowl.
    6. Make the vinaigrette: whisk together olive oil, lemon juice, honey, the remaining salt, and black pepper until emulsified.
    7. Dress the salad and toss thoroughly. Taste and adjust seasoning as needed.
    8. Sprinkle with sesame seeds and serve right away, or let it stand 10 minutes to meld flavors.

    Nutrition per serving

    Calories ≈138 kcal
    Protein ≈2.2 g
    Fat ≈8.1 g
    Carbohydrates ≈16.6 g
    Fiber ≈4.7 g
    Sodium ≈300 mg
    Sugars ≈7.3 g

    📹 Watch video recipe in our Telegram channel

    Tips & variations

    • For a kick, add a pinch of garlic powder, cumin, or smoked paprika.
    • Swap honey for maple syrup or a pinch of sugar, or omit for an even lighter version.
    • Try unrefined sunflower or flaxseed oil instead of olive oil for a bolder, nuttier flavor.
    • Add a handful of dried cranberries/raisins and nuts (walnuts, almonds) for a sweet, crunchy accent.
    • Prefer softer cabbage? Let the salad rest 15–20 minutes or add 1 tsp apple cider vinegar.

    Serving & storage

    • Serve alongside roast chicken, fish, burgers, or enjoy as a light standalone bite.
    • Refrigerate in an airtight container for up to 24 hours. Keep the dressing separate and toss just before serving for maximum crunch.
    • To prevent the apple from browning, toss it with a little lemon juice in advance.

    FAQ

    Can I replace the apple? Yes — pear, orange segments, or a handful of cranberries work well. Adjust the lemon juice to balance acidity.

    What can I use instead of honey? Maple syrup, cane sugar, stevia, or simply skip it — the salad will still taste bright and fresh.

    Can I make it ahead? Yes, 6–12 hours ahead. Store the dressing separately and combine just before serving to keep it crisp.

    How do I make it oil-free? Use a light yogurt-based dressing, or dress with just lemon juice plus a pinch of salt and pepper.