April showers bring may flowers, right??
At this rate, Charlotte is about to be overflowing with flowers with how much rain we have gotten here! But I think Spring has finally sprung around here which calls for refreshing, fresh foods!
Enter: this refreshing carrot and cabbage ginger salad. This salad could not be any easier, and is the perfect mix of light, fresh vegetables that pack a big flavor punch.
Just a few tips for making the carrot and red cabbage ginger salad:
You will get the best result if you use a vegetable peeler to create the thin strips of carrots. This is going to keep the salad light without any of the vegetables being too chunky or bulky. As for the cabbage, just slice it as thinly as you can for the same reason.
I buy pre-shelled edamame which makes this even easier. Just de-thaw the edamame and throw it right in there.
For the herbs, I get asked a lot if you can use the stems of cilantro. It depends on what you are making to know if you can use the stems or not, but for this recipe since we have crunchy veggies, you can def use the stems and the leaves of the cilantro, just mince it up pretty well #reducefoodwaste.
Same thing with the green onions- use the entire green onion all the way down to the white root, slicing as thinly as you can.
You could make this ahead of time and keep it in your fridge to finish eating for a few days. That’s the beautiful thing about not having lettuce in this salad is that it will stay really well without going limp!
We just got a grill this weekend and are so excited to use it, so I am serving this refreshing salad with a burger and some grilled corn- HELLOOOO SPRING!!!
This salad would also go really well with some yummy chicken and a sweet potato, or even as a topping for some fish tacos!
What are you serving this salad with?? Let me know in the comments and leave a rating, as that is super helpful in this blogosphere 🙂
Thanks for being here, friends!!
This refreshing and fresh salad with carrots, cabbage and edamame is the perfect spring or summer side dish!
- 1/2 head of red cabbage
- 2 large carrots
- 1 c shelled edamame
- 1/4 c olive oil
- 1/4 c cilantro, diced
- 1 green onion, thinly sliced
- 1 tsp honey
- 1 heaping tsp ginger, minced
- juice of 1 lime
- juice of 1/2 lemon
- 1/2 tsp salt
Slice 1/2 of a head of red cabbage as thinly as you can. Place in a large mixing bowl.
Peel the outside of the carrots off with a vegetable peeler and throw away. Create thin strips of carrots with the vegetable peeler and place in the large mixing bowl.
Add edamame, cilantro, green onion, and ginger to large mixing bowl and toss together.
Drizzle olive oil, lemon juice, lime juice, honey and salt over the salad. Toss together and serve!
If you do not have a vegetable peeler, you can thinly slice the carrots with your knife. However, using the peeler will give you a thinner slice of carrots.
This recipe can be very easily doubled or tripled.
- Category: side dish
- Method: Mixing
- Cuisine: American
Keywords: carrot, cabbage, ginger, edamame, salad