Cabbage and Carrot Salad With Mayonnaise Recipe: Classic Creamy Crunch in 10 Minutes

This cabbage and carrot salad with mayonnaise delivers the perfect balance of creamy texture and crunchy freshness in just 10 minutes—a classic side that transforms simple vegetables into something special.

My grandmother used to make this when we had fresh cabbage from the garden, and it always disappeared first at family gatherings. The mayonnaise dressing binds the shredded vegetables into a satisfying bite, while the acidity from lemon juice keeps it bright and fresh.

The beauty of this salad lies in its simplicity—no cooking required, just shredding, mixing, and chilling. You'll need just five main ingredients: crisp green cabbage, sweet carrots, tangy mayonnaise, fresh herbs, and a squeeze of lemon.

The key is using a good-quality mayonnaise (I prefer Duke's or Hellmann's) for that rich, velvety texture that coats every bite. My grandmother always added a pinch of salt and pepper to let the natural flavors shine, but you can customize it with your favorite seasonings.

What makes this salad truly special is how it elevates any meal—whether served alongside grilled chicken, roasted pork, or as a standalone vegetarian dish. The creamy crunch of the vegetables creates a satisfying contrast, while the lemon brightens the richness of the mayonnaise.

It keeps well in the refrigerator for up to three days, making it perfect for meal prep. The longer it sits, the more flavors meld together, creating an even more delicious result.

For an extra touch, I like to garnish with fresh dill or parsley, which adds a pop of color and freshness. If you want to lighten it up slightly, you can mix in a little Greek yogurt with the mayonnaise, but the classic version is hard to beat.

This salad is proof that sometimes the simplest recipes are the most satisfying—just like the ones my grandmother used to make.

Ingredients for cabbage and carrot salad with mayonnaise

Five simple ingredients transform into this creamy, crunchy classic side dish in minutes.

The cabbage and carrots are the stars here—look for heads with crisp, vibrant leaves and firm, bright orange carrots. Trader Joe's and Whole Foods have the freshest selections, but any grocery store works if you grab them fresh. My grandmother always peeled the carrots, but I often leave the skin on for extra texture and nutrients. Shredding them thinly ensures maximum crunch, and using a mandoline makes this task effortless if you're not keen on knife work. For the mayonnaise, Duke's or Hellmann's are my go-tos—they have that perfect balance of tang and creaminess that stands up to the fresh vegetables.

No mayonnaise? Greek yogurt mixed with a little lemon juice works in a pinch, though it'll be lighter. Swap dill for parsley or chives if that's what you have on hand—any fresh herb adds brightness. The Greek yogurt is optional but lightens the dish beautifully; if you skip it, just add an extra splash of lemon juice for acidity. For extra crunch, toss in a handful of toasted sunflower seeds or chopped nuts. And if you're feeling adventurous, add a dash of Dijon mustard to the mayo for a sophisticated twist. The key is keeping everything cold until serving—chill the bowl in the fridge for 30 minutes before eating for the best texture.

This salad keeps beautifully in the fridge for up to 3 days, with flavors deepening over time. I always make a big batch—it disappears fast at family gatherings. Store it in an airtight container with a paper towel pressed on top to absorb any excess moisture. The longer it sits, the more the flavors meld together, creating that perfect harmony of creamy and crunchy. If you're prepping ahead, the shredded veggies can be stored separately and mixed just before serving to maintain that satisfying crunch. Garnish with extra herbs right before eating to keep everything fresh.

Step-by-step instructions for creamy cabbage and carrot salad

Here's how to assemble this classic, creamy salad with perfect texture and bright flavor.

Start by removing the core from the 4 cups green cabbage and shred it into thin, even strips using a sharp knife or mandoline. The thinner the shreds, the more tender they'll become when mixed with the dressing. I like to work in batches to keep the cabbage fresh and crisp.

Next, peel and shred the 2 medium carrots into matchsticks. For the best texture, use a peeler to create long, thin strips before cutting them crosswise into uniform pieces. This method gives you the perfect balance of crunch and tenderness. Place both shredded vegetables in a large mixing bowl as you prepare them.

In a small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 2 tbsp fresh lemon juice, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. The yogurt lightens the mayonnaise for a more refreshing texture, while the lemon juice adds brightness that cuts through the richness. Whisk until completely smooth and free of lumps.

Now stir in the 0.25 cup chopped fresh dill. The fresh dill adds a bright herbal note that complements the earthy cabbage and carrots beautifully. Taste the dressing before adding it to the vegetables—adjust the seasoning if needed, adding a pinch more salt or lemon juice as desired. This is your chance to balance the flavors before they're combined with the vegetables.

Pour the dressing over the shredded cabbage and carrots in the mixing bowl. Use your hands or a large spoon to gently toss everything together until the vegetables are evenly coated. Be careful not to overmix—just enough to distribute the dressing evenly. The cabbage should look glossy but still retain its vibrant color.

Cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the cabbage to soften slightly while maintaining its crunch. For best results, serve this salad chilled—it's perfect as a side dish for sandwiches, grilled meats, or as a light lunch on its own.

Before serving, give the salad one final toss to redistribute any dressing that may have settled. Taste again and adjust the seasoning if needed—sometimes the cabbage absorbs more dressing than expected. The salad should be creamy but not soggy, with a perfect balance of crunch from the vegetables and richness from the dressing.

This classic combination delivers the creamy texture you're after while keeping the fresh, crisp quality of the vegetables intact. The Greek yogurt in the dressing gives it a lighter feel than traditional versions, making it perfect for warm weather or as a refreshing side dish. Serve immediately or store in an airtight container in the refrigerator for up to 3 days—the flavors actually improve as it sits!

Health benefits of this recipe

Digestive Wellness

Cabbage and carrots are fiber powerhouses—this salad delivers 4 grams of fiber per serving, supporting digestive health and keeping you feeling satisfied. The combination of soluble fiber from cabbage and insoluble fiber from carrots promotes healthy gut bacteria and regularity.

My grandmother always said, "A good salad keeps you regular," and she wasn't wrong! 🥬

Low-Calorie Comfort

At just 120 calories per serving, this salad is a guilt-free way to enjoy creamy textures without heavy calories. The Greek yogurt in the dressing adds protein (3 grams per serving) to help stabilize blood sugar, making it perfect for weight management or balanced meals.

I make a big batch to keep on hand for quick lunches—it's my go-to when I need something filling but light.

Vitamin C Boost

One serving provides 30% of your daily vitamin C needs, thanks to the cabbage and carrots. Vitamin C supports immune function, skin health, and collagen production—essential for keeping your body running smoothly.

My grandmother used to say, "Eat your greens to stay strong," and this salad makes it easy with every bite. The lemon juice in the dressing enhances the vitamin C absorption even more!

Hydration Helper

Both cabbage and carrots have high water content—this salad helps keep you hydrated while providing essential nutrients. The crisp texture from the shredded vegetables adds volume to your meal without adding many calories.

I always keep a bowl of this salad in my fridge during summer—it's refreshing and hydrating after a hot day. The mayonnaise adds richness, but the veggies keep it light and satisfying.

Blood Sugar Balance

The natural sugars in carrots are balanced by the fiber and healthy fats from the mayonnaise and yogurt, preventing blood sugar spikes. This makes it a great option for anyone watching their glucose levels.

I've found that adding this salad to meals helps me feel more energized and avoids that post-meal crash. It's a simple way to make meals more balanced without complicated substitutions.

Meal Prep Friendly

This salad keeps well for up to 3 days in the refrigerator, making it perfect for meal prep. The longer it sits, the more flavors meld together, creating a delicious, nutrient-packed side that's ready whenever you need it.

I always make a big batch on Sundays—it's my secret weapon for healthy, easy lunches all week. The nutrients stay intact, and the texture remains perfect when stored properly. 💪

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