This cabbage and carrot salad is a quick, crunchy coleslaw-style side made with finely sliced green cabbage, grated carrots, and a light creamy dressing. It is different from a very sweet deli coleslaw because the dressing stays simple, fresh, and not too heavy. I make it when I want a cold salad for BBQ, sandwiches, fried chicken, burgers, picnic plates, or a simple weeknight side.

This recipe is based on my YouTube video Les salades de l’été, with a few adjustments since publication to make the proportions easier to reproduce at home. In the video, I make several cold summer salads, and this one is the simple green cabbage and carrot version with a Miracle Whip-style creamy sauce. I adjusted the cabbage quantity so the dressing coats properly instead of disappearing into a full oversized cabbage.

Easy Cabbage and Carrot Salad

This is the kind of salad that looks simple, but the texture matters. I prefer to slice the cabbage very thinly because it makes the salad easier to eat, faster to dress, and more pleasant beside grilled meats or sandwiches. Thick cabbage can taste raw and dry, but thin cabbage becomes crisp, fresh, and lightly coated.

I make it this way because a summer side salad should be easy to serve and easy to keep cold. It works for a BBQ in July, but it also works all year with crispy chicken, burgers, fries, or a casual family dinner. The cabbage gives crunch, the carrots bring sweetness and color, and the creamy dressing ties everything together without turning the salad heavy.

This version is also intentionally different from my traditional Quebec cabbage salad, which is more tangy and vinegar-forward. It is also lighter and simpler than a fully sweet creamy KFC-style coleslaw. This one sits in the middle: creamy, crisp, quick, and not overloaded with sugar.

Ingredients

For the salad

1 lb green cabbage, finely sliced
2 medium carrots, grated
Salt, to taste
Black pepper, to taste

For the creamy dressing

3 tbsp Miracle Whip
1 tbsp neutral vegetable oil
1 tsp white vinegar or apple cider vinegar, optional
1 tsp sugar or maple syrup, optional
Salt, to taste
Black pepper, to taste

Why These Proportions Work

The most important correction is the cabbage-to-dressing ratio. If you use a whole medium cabbage with only 3 tablespoons of Miracle Whip, the salad can turn out too dry. A full cabbage can be much larger than people expect, and cabbage absorbs dressing quickly.

For a reliable result, use about 1 pound of shredded cabbage for this amount of sauce. That gives you a lightly creamy salad, not a swimming-in-dressing salad. If you want to use a whole large cabbage, double the dressing.

The vinegar and sugar are optional because Miracle Whip already has tang and sweetness. If you use regular mayonnaise instead, I recommend adding the vinegar and sugar so the dressing does not taste flat. For a homemade base, start with failproof homemade mayonnaise and season it like a quick coleslaw dressing. For a sweeter variation, a spoon of maple mayo sauce can also inspire the flavor direction.

Step-by-Step Instructions

1. Prepare the cabbage

Remove any damaged outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough core.

Slice the cabbage very thinly with a mandoline or a sharp knife. I prefer the mandoline because it gives regular slices and a better texture, but use the hand guard and go slowly. Thin cabbage is the secret to a salad that feels fresh instead of hard.

Place the sliced cabbage in a large mixing bowl.

2. Grate the carrots

Peel the carrots if needed, then grate them on the large holes of a box grater.

Add the grated carrots to the bowl with the cabbage. Toss with your hands or with tongs to distribute the carrots evenly through the cabbage.

At this point, the salad should already look colorful and balanced. If the carrots are very large, use two. If they are smaller, use three.

3. Make the creamy dressing

In a small bowl, mix the Miracle Whip, vegetable oil, salt, and black pepper.

Taste the dressing. If you want it brighter, add the vinegar. If you want it closer to a classic North American coleslaw flavor, add the sugar or maple syrup.

The oil helps loosen the dressing so it coats the cabbage more evenly. Do not add too much oil, or the dressing can become greasy instead of creamy.

If you prefer a sharper salad, you can take inspiration from a simple 2-minute lemon vinaigrette and add a little more acidity, but keep this version creamy and balanced.

4. Dress the salad

Pour the dressing over the cabbage and carrots.

Toss well with tongs until the vegetables are evenly coated. Scrape the bottom of the bowl because the dressing can settle underneath at first.

The salad should be lightly creamy. It should not be dripping with sauce.

5. Rest and serve cold

Refrigerate the salad for 15 to 30 minutes before serving.

This short rest helps the cabbage soften slightly and allows the dressing to spread through the salad. Do not let it sit too long with too much salt, because cabbage releases water as it rests.

Before serving, toss again and taste. Add a small pinch of salt, pepper, or vinegar if needed.

Tips for the Best Cabbage and Carrot Salad

Slice the cabbage very thinly. This is the difference between a rough cabbage salad and a good coleslaw-style salad.

Do not overdress it. Start with the dressing quantity given, toss well, and only add more if needed.

Use a large bowl. Cabbage takes space before it is dressed, and a small bowl makes it hard to mix evenly.

Serve it cold. This salad is better after a short rest in the fridge.

Adjust the sweetness to your base. Miracle Whip is already sweet and tangy. Mayonnaise is richer and more neutral, so it needs a little vinegar and sugar.

For a similar fresh vegetable side with a different flavor profile, my classic grated carrot salad is more mustardy, lighter, and more French-style.

Substitutions and Variations

Use mayonnaise instead of Miracle Whip. Add 1 teaspoon vinegar and 1 teaspoon sugar or maple syrup to balance the flavor.

Use apple cider vinegar. It gives a softer acidity than white vinegar.

Add celery seed. A small pinch gives a classic deli-style flavor.

Add thinly sliced red onion. Use a small amount so it does not overpower the cabbage.

Add parsley or chives. Fresh herbs make the salad more colorful and fresh.

Use bagged coleslaw mix. Use about 6 to 7 cups of shredded cabbage and carrot mix for this amount of dressing.

Make it lighter. Use less dressing and add a little extra vinegar for a fresher finish. This salad is naturally vegetable-forward, crunchy, and lighter than many mayonnaise-heavy sides, especially when dressed lightly.

What Makes This Different From Other Cabbage Salads

This is not the same as a vinegar-based Quebec-style cabbage salad. That version is sharper, more traditional with hot dogs and smoked meat, and less creamy.

This is also not a copycat fast-food coleslaw. It is less sweet, less saucy, and closer to the quick salad made in the video.

It is a fast, simple cabbage and carrot salad for summer plates, but it works year-round. Serve it beside grilled chicken in warm weather, crispy chicken in colder months, or sandwiches any time.

What to Serve with Cabbage and Carrot Salad

This salad is perfect with crispy, grilled, or BBQ-style meals because the cold crunch balances richer dishes.

Serve it beside crispy homemade chicken tenders for a simple family plate. It also works with grilled piri piri chicken because the creamy cabbage cools the heat of the chili, lemon, and garlic.

For a lighter BBQ meal, pair it with Greek grilled chicken thighs. The lemony chicken and creamy cabbage make a fresh plate without needing a complicated side.

For a burger night, serve it with homemade gourmet burgers or a juicy smash burger. The salad gives crunch and freshness without needing lettuce on the side.

For potatoes, it is excellent with ultra-crispy air fryer fries or crispy homemade French fries. If you want a softer, more comforting side, serve it with air fryer baked potatoes.

FAQ

Can I make this cabbage and carrot salad ahead of time?

Yes, but it is best within a few hours. You can slice the cabbage and grate the carrots ahead, then keep them undressed in the fridge. Add the dressing 15 to 30 minutes before serving.

Can I use mayonnaise instead of Miracle Whip?

Yes. If using mayonnaise, add a little vinegar and sugar or maple syrup because mayonnaise is less tangy and less sweet than Miracle Whip.

Why is my coleslaw watery?

Cabbage releases water when it sits with salt and dressing. Use the right amount of dressing, do not oversalt early, and toss again before serving.

Can I use red cabbage?

Yes, but red cabbage is firmer and can bleed color into the dressing. Slice it very thinly and expect a stronger cabbage flavor.

Can I double the recipe?

Yes. Double all ingredients. For a large cabbage, use about 6 tablespoons Miracle Whip and 2 tablespoons oil, then adjust vinegar, salt, and pepper to taste.

Is this a healthy side dish?

It is a vegetable-based salad with cabbage and carrots, so it brings crunch, fiber, and freshness to the plate. The dressing is creamy, so the final balance depends on how much dressing you use.

Easy Cabbage and Carrot Salad with Creamy Dressing

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Prep Time 15

Cooking Time 12

Category Entrée

Cuisine Canadian, North American

Portions 6 servings

Calories 95 kcal

Ingredients

1 lb green cabbage finely sliced
2 medium carrots grated
3 tbsp Miracle Whip
1 tbsp neutral vegetable oil
1 tsp white vinegar or apple cider vinegar optional
1 tsp sugar or maple syrup optional
Salt to taste
Black pepper to taste

Instructions

Remove the damaged outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and slice the cabbage very thinly with a mandoline or sharp knife. Place the cabbage in a large bowl.
Grate the carrots and add them to the cabbage. Toss well to distribute the carrots evenly.
In a small bowl, mix the Miracle Whip, vegetable oil, salt, and black pepper. Add vinegar for more acidity and sugar or maple syrup for a slightly sweeter coleslaw flavor, if desired.
Pour the dressing over the cabbage and carrots. Toss well with tongs until the salad is evenly coated.
Refrigerate for 15 to 30 minutes. Toss again before serving and adjust salt, pepper, or vinegar to taste.

Video

Notes

FAQ