There’s something truly refreshing and vibrant about this Cabbage, Carrot, and Cranberry Salad Recipe that makes it stand out as a delightful treat any time of year. The crispness of the cabbage, the natural sweetness of carrots, and the tart pop of dried cranberries come together in perfect harmony, all brightened by a tangy, garlicky dressing that elevates every bite. Whether you’re looking for a quick side dish or a colorful salad to impress at your next gathering, this recipe has a way of capturing hearts and taste buds alike.
Ingredients You’ll Need
These ingredients are simple yet crucial, offering a wonderful balance of freshness, sweetness, and acidity that makes the salad irresistibly tasty. Each component plays a role in creating the perfect texture, vibrant colors, and layers of flavor you’ll love.
- 1 medium cabbage: The star of the salad, providing a crunchy and robust base that holds up well to the marinade.
- 1 bell pepper (red, yellow, or orange, sliced into thin strips): Adds a splash of color and a subtle sweetness that complements the cabbage perfectly.
- 2 large or 3 medium carrots: Grated for an extra crunch and a naturally sweet, earthy flavor.
- 1/3 cup craisins (dried cranberries): These little bursts of tartness brighten the salad and contrast beautifully with the veggies.
- 2 cups water: The base for the flavorful marinade that brings everything together.
- 1 Tbsp salt + 1/2 tsp: Essential for seasoning and helping to soften the cabbage slightly.
- 1/3 cup sugar: Balances the acidity with just the right amount of sweetness.
- 1/3 cup white vinegar: Adds necessary tang and sharpness, lifting the flavors.
- 1/3 cup sunflower (or vegetable or extra light olive) oil: Provides silky richness and helps unite the ingredients.
- 2 large garlic cloves: Pressed and added at the right moment for that perfect garlicky zing without overpowering the salad.
How to Make Cabbage, Carrot, and Cranberry Salad Recipe
Step 1: Prepare the Marinade
Start by boiling 2 cups of water, then remove it from the heat before adding the salt, sugar, vinegar, and oil. This careful timing helps dissolve the sugar and salt perfectly without cooking away any brightness. Press the garlic cloves and stir them in last—adding garlic off the heat is a neat trick to keep it from turning blue and keeps its flavor fresh and vibrant in the marinade.
Step 2: Prep the Vegetables
While the marinade cools slightly, finely slice the cabbage—using a mandolin makes this quick and ensures even, delicate slices. Thinly slice the bell pepper into colorful strips and grate the carrots for that sweet crunch. Toss these freshly prepared veggies together with the dried cranberries, melding the ingredients for a burst of both flavor and texture.
Step 3: Combine and Marinate
Transfer the vegetable and cranberry mixture into a large glass jar or container. Pour the warm marinade over it carefully. The warmth helps the flavors penetrate faster, but it’s perfectly fine if the syrup is even a little hot. Press down firmly to submerge the cabbage and veggies under the liquid—this ensures every bite is punchy and flavorful.
Step 4: Chill and Let It Marinate
Pop your jar into the fridge. While at least 4-5 hours of marinating yields delicious results, the salad keeps developing more amazing flavors if left overnight. This patience pays off with a perfectly balanced blend of tang, sweetness, and the satisfying crispness of fresh, pickled vegetables.
How to Serve Cabbage, Carrot, and Cranberry Salad Recipe
Garnishes
Adding a sprinkle of toasted sunflower seeds or chopped fresh herbs like parsley or dill can elevate the salad’s appeal and infuse even more texture and fresh aroma. A light dusting of freshly cracked black pepper also complements the tart and sweet notes beautifully.
Side Dishes
This salad shines alongside grilled chicken, fish, or even as a fresh side to hearty sandwiches and burgers. It’s also a fantastic vegetarian option to pair with soup or roasted veggies, adding a crunchy, refreshing contrast to warm dishes.
Creative Ways to Present
Serve this salad in individual mason jars for a charming picnic treat or use it as a stuffing for pita pockets or wraps for a quick, flavorful lunch. It also works wonderfully as a topping for grain bowls, offering a colorful and crunchy accent.
Make Ahead and Storage
Storing Leftovers
Leftover Cabbage, Carrot, and Cranberry Salad Recipe keeps well in the refrigerator for up to 3-4 days. Store it in an airtight container to maintain its crispness and keep the flavors fresh. The salad actually tastes better after sitting for a bit as the flavors meld together nicely over time.
Freezing
Because this salad relies on fresh crunch and a tangy marinade, freezing isn’t recommended. The texture of cabbage and carrots changes dramatically after freezing and thawing, often becoming too soft and mushy.
Reheating
This salad is meant to be served cold or at room temperature, so no reheating is necessary. Just give it a gentle stir before serving to redistribute the marinade if it has settled.
FAQs
Can I use red cabbage instead of green cabbage?
Absolutely! Red cabbage will add a beautiful pop of color and a slightly earthier flavor. The salad will still be delicious and visually stunning.
What can I substitute for craisins if I don’t have any?
Dried cherries, raisins, or even chopped dried apricots can work well as substitutes, offering similar sweetness and chewiness.
Is this salad gluten-free and vegan?
Yes, this Cabbage, Carrot, and Cranberry Salad Recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary preferences.
Can I make this salad spicier?
Definitely! Adding a pinch of red pepper flakes or a dash of hot sauce to the marinade can bring a nice kick without overpowering the fresh flavors.
How long will the salad keep its crunch in the refrigerator?
When stored properly in an airtight container, the salad should maintain good crunchiness for about 3-4 days, though it’s freshest within the first two days.
Final Thoughts
If you’re ready to enjoy a salad that’s bursting with flavor, texture, and that perfect blend of sweet and tangy, this Cabbage, Carrot, and Cranberry Salad Recipe is an absolute must-try. It’s simple to make, beautifully vibrant, and wonderfully versatile – a fresh addition to your kitchen favorites that I know you’ll want to keep making again and again!
Print
Cabbage, Carrot, and Cranberry Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 cups (approx. 2.2 liters) of salad
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
A refreshing and tangy Cabbage, Carrot, and Cranberry Salad featuring a flavorful sweet and sour marinade. This vibrant salad combines crunchy cabbage, colorful bell peppers, grated carrots, and dried cranberries, all soaked in a garlicky vinegar-based dressing. Perfect as a light side dish or a healthy snack, this salad requires no cooking and is ready to enjoy within a few hours of marinating.
Ingredients
Vegetables
- 1 medium cabbage
- 1 bell pepper (red, yellow, or orange, sliced into thin strips)
- 2 large or 3 medium carrots
Other Ingredients
- 1/3 cup craisins (dried cranberries)
- 2 large garlic cloves
Marinade
- 2 cups water
- 1 Tbsp salt + 1/2 tsp salt
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup sunflower oil (or vegetable or extra light olive oil)
Instructions
- Prepare the Marinade: Boil 2 cups of water and remove it from heat. Add 1 tablespoon plus 1/2 teaspoon of salt, 1/3 cup sugar, 1/3 cup white vinegar, and 1/3 cup sunflower or olive oil to the hot water. Stir thoroughly until the sugar and salt dissolve completely. Press 2 large garlic cloves and stir them into the marinade off the heat to preserve their color and flavor.
- Prepare the Vegetables: Finely slice the cabbage using a knife or mandolin for ease. Thinly slice the bell pepper into strips and grate the carrots. In a large bowl, combine the prepared cabbage, bell pepper, grated carrots, and 1/3 cup dried cranberries, tossing them together evenly.
- Combine Salad and Marinade: Transfer the mixed vegetables into a glass jar or suitable container. Pour the warm (or slightly hot) marinade over the vegetables, ensuring all ingredients are well covered.
- Press and Marinate: Press down firmly on the cabbage mixture so it is submerged in the marinade. Because the marinade is warm, the salad will absorb flavors quicker. Refrigerate the jar and allow the salad to marinate for at least 4 to 5 hours before serving. The salad will develop a refreshing sweet and tangy flavor perfect for any occasion.
Notes
- Adding garlic off the heat prevents it from turning blue and preserves its flavor and appearance.
- Using a mandolin for slicing cabbage ensures uniform thin slices and makes preparation easier.
- The salad can be stored refrigerated for up to 3-4 days, improving flavor as it sits.
- Make sure the cabbage is pressed down firmly so it stays submerged in the marinade for proper marination.
- The salad is best served chilled and pairs well with grilled meats or as a healthy snack.
