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5 from 4 votes

Shredded Red Cabbage, Carrot and Mint Salad

A colourful, refreshing, crunchy salad that is versatile and will suit pretty much any cuisine. I made this as part of a multi-course Middle Eastern menu as a salad to accompany the mains as well as using in wraps.
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 4 as a side
Calories: 116kcal
Author: Nagi | RecipeTin Eats



  • 4 cups finely shredded red/purple cabbage
  • 1 carrot , julienned
  • Handful of mint leaves , roughly chopped


  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • Black pepper


  • Combine Salad ingredients in a bowl.
  • Add Dressing ingredients, then toss to combine.


1. The mint can be substituted with any other herb you prefer or that you think will suit the dishes that you are making.
2. When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flavoured oil such as grapeseed or canola oil.
3. Nutrition per serving.
Shredded Red Cabbage, Carrot and Mint Salad Nutrition


Serving: 105g | Calories: 116kcal | Carbohydrates: 5.7g | Protein: 1.1g | Fat: 10.6g | Saturated Fat: 1.6g | Sodium: 315mg | Potassium: 178mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 2600IU | Vitamin C: 41.3mg | Calcium: 30mg | Iron: 0.4mg