Cabbage, Carrot, and Cranberry Salad Recipe

This Cabbage, Carrot, and Cranberry Salad is a healthy and refreshing dish that’s perfect for any meal. Made with fresh cabbage, crisp carrots, sweet bell peppers, and tangy dried cranberries, this salad is packed with nutrients and flavor. The homemade marinade, made from vinegar, sugar, and garlic, enhances the vegetables with a perfect balance of sweet, tangy, and savory flavors. Ideal for meal prep, this vibrant salad is perfect as a side dish for BBQs, family dinners, or holiday feasts. Easy to make, gluten-free, and vegan-friendly, it’s a great addition to any healthy eating plan.

Ingredients:

Salad Ingredients:

• 1 medium cabbage
• 1 bell pepper (red, yellow, or orange), thinly sliced into strips
• 2 large carrots (or 3 medium carrots)
• 1/3 cup dried cranberries (Craisins)

Marinade Ingredients:

• 2 cups water
• 1 Tbsp + 1/2 tsp salt
• 1/3 cup sugar
• 1/3 cup white vinegar
• 1/3 cup sunflower oil, vegetable oil, or extra light olive oil (I used olive oil)
• 2 large garlic cloves, pressed

Instructions:

1. Prepare the Marinade:
   In a saucepan, bring 2 cups of water to a boil. Remove the pot from the heat and add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, and 1/3 cup oil. Stir until the sugar and salt have dissolved. Once the liquid has cooled slightly, press in 2 garlic cloves (remember, don’t add garlic to boiling water as it may turn blue).
2. Prepare the Vegetables:
   Thinly slice the cabbage (using a mandolin slicer will make this easier), and slice the bell pepper into strips. Grate the carrots. In a large bowl, combine the vegetables with the dried cranberries.
3. Combine and Marinate:
   Transfer the prepared veggies and cranberries to a glass jar. Pour the warm marinade over the vegetables, making sure they are fully submerged in the liquid. Press the veggies down to ensure they are covered with the syrup.
4. Refrigerate:
   Let the salad marinate in the refrigerator for at least 4-5 hours. It can be served immediately after this time, but the longer it sits, the more flavorful it will become.

Tips

• For best results, use a mandolin slicer to achieve uniformly thin slices of cabbage and peppers.
• Allow the marinade to cool slightly before adding garlic to preserve the garlic’s flavor and prevent discoloration.
• Press the veggies down in the jar to ensure they soak up the marinade fully.

Variations and Substitutions

• You can add other fruits or nuts to the salad, such as sliced apples, walnuts, or raisins.
• Try using different oils like avocado oil for a unique flavor profile.
• If you prefer a sweeter salad, increase the sugar in the marinade by a tablespoon or two.

FAQs

How long should I let the salad marinate?
For optimal flavor, let the salad marinate in the refrigerator for at least 4-5 hours. It can also be left overnight for a more intense flavor.

Can I make this salad ahead of time?
Yes, this salad keeps well in the fridge for up to 2-3 days. The flavors will continue to develop the longer it sits.

Can I use other types of vinegar?
Yes, you can substitute white vinegar with apple cider vinegar for a more robust flavor.

Serving Suggestions

• This cabbage, carrot, and cranberry salad pairs well with grilled meats, sandwiches, or as a side dish for a holiday meal.
• Serve it alongside a rich main course like roast chicken or beef to balance out the flavors.
• Top with freshly chopped herbs like parsley or cilantro for added freshness.

Why You’ll Love This Recipe

This refreshing and tangy Cabbage, Carrot, and Cranberry Salad is not only healthy but incredibly easy to prepare. With the crunch of fresh vegetables, the tartness of cranberries, and the tangy sweetness of the marinade, this salad makes a perfect side dish for any meal. Whether you’re looking for a light lunch or a flavorful accompaniment, this dish is sure to impress. Plus, it’s quick to make and can be prepared ahead of time, saving you time and hassle.

Cabbage, Carrot, and Cranberry Salad Recipe

Servings

2

servings

Prep time

30

minutes

Ingredients

• Salad Ingredients:

• 1 medium cabbage

• 1 bell pepper (red, yellow, or orange), thinly sliced into strips

• 2 large carrots (or 3 medium carrots)

• 1/3 cup dried cranberries (Craisins)

• Marinade Ingredients:

• 2 cups water

• 1 Tbsp + 1/2 tsp salt

• 1/3 cup sugar

• 1/3 cup white vinegar

• 1/3 cup sunflower oil, vegetable oil, or extra light olive oil (I used olive oil)

• 2 large garlic cloves, pressed

Directions

• Prepare the Marinade:
• In a saucepan, bring 2 cups of water to a boil. Remove the pot from the heat and add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, and 1/3 cup oil. Stir until the sugar and salt have dissolved. Once the liquid has cooled slightly, press in 2 garlic cloves (remember, don’t add garlic to boiling water as it may turn blue).
• Prepare the Vegetables:
• Thinly slice the cabbage (using a mandolin slicer will make this easier), and slice the bell pepper into strips. Grate the carrots. In a large bowl, combine the vegetables with the dried cranberries.
• Combine and Marinate:
• Transfer the prepared veggies and cranberries to a glass jar. Pour the warm marinade over the vegetables, making sure they are fully submerged in the liquid. Press the veggies down to ensure they are covered with the syrup.
• Refrigerate:
• Let the salad marinate in the refrigerator for at least 4-5 hours. It can be served immediately after this time, but the longer it sits, the more flavorful it will become.