Cabbage, Carrot and Cranberry Salad Recipe

My mom has been making this Cabbage, Carrot and Cranberry Salad the past few Sundays for our family dinners. Everyone loves this salad and it always gets devoured.

You can totally make it in advance because it stays crisp andΒ deliciousΒ for several days in the fridge, even up to a week! This tastes amazing with potatoes or rice. Easy, excellent salad.Β 

Cabbage, Carrot and Cranberry Salad Ingredients:

1 medium cabbage
1 bell pepper (red, yellow, or orange), sliced into thin strips
2 large or 3 medium carrots
1/3 cup craisins (dried cranberries)

Marinade Ingredients:

2 cups water
1 Tbsp salt + 1/2 tsp
1/3 cup sugar
1/3 cup white vinegar
1/3 cup sunflower, vegetable or extra light olive oil (I used the olive oil)
2 large garlic cloves

cabbage-carrot-and-cranberry-salad-6

How to Make Cabbage, Carrot and Cranberry Salad:

1. Boil water and remove from heat. Off the heat, add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don’t want to add garlic to boiling hot water or it will turn blue, that’s why you add it last to the syrup and off the heat).

cabbage-carrot-and-cranberry-salad

2. Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine

cabbage-carrot-and-cranberry-salad-1

3. Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It’s perfectly ok if your syrup is still warm or even a little hot.

cabbage-carrot-and-cranberry-salad-2

4. Press your cabbage down tightly so it reaches syrup. Your salad won’t need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours. It just get’s better with time.

Cabbage and Cranberry Salad-2-2

cabbage-carrot-and-cranberry-salad-5

I hope you love it like we do! πŸ™‚

Cabbage Carrot and Cranberry Salad Recipe

5 from 9 votes
Prep Time: 30 minutes
Total Time: 30 minutes
You can totally make this salad in advance because it stays crisp and delicious for several days in the fridge, even up to a week! This tastes amazing with potatoes or rice. Easy, excellent salad.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Servings: 2 Liters of Salad (8 cups)

Ingredients

Salad Ingredients:

  • 1 medium cabbage
  • 1 bell pepper red, yellow, or orange, sliced into thin strips
  • 2 large or 3 medium carrots
  • 1/3 cup craisins dried cranberries

Marinade Ingredients:

  • 2 cups water
  • 1 Tbsp salt + 1/2 tsp
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/3 cup sunflower vegetable or extra light olive oil (I used the olive oil)
  • 2 large garlic cloves

Instructions

  1. Boil water and remove from heat. Off the heat, add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don't want to add garlic to boiling hot water or it will turn blue, that's why you add it last to the syrup and off the heat).
  2. Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine.
  3. Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It's perfectly ok if your syrup is still warm or even a little hot.
  4. Press your cabbage down tightly so it reaches syrup. Your salad won't need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lina
    November 14, 2018

    Love this salad! Its just the right amounts of sweetness, garlic, and salt. I make it now for Thanksgiving every year:) Thank you! Reply

    • Natashas Kitchen
      November 14, 2018

      You’re so welcome! Thank you for the great review!! Reply

  • Karolina
    June 18, 2018

    Hello Natasha,

    How large the jar should be for this recipe?

    Thank you! Reply

    • Natashas Kitchen
      June 18, 2018

      This recipe makes 8 cups of salad. I would recommend using something with a slightly larger capacity to fit this amount. Reply

      • Karolina
        June 19, 2018

        Thank you so much ☺️ Reply

  • Marilyn
    April 10, 2018

    This recipe sounds wonderful & has great reviews. I am wondering if the salt can be significantly reduced without adversely affecting the taste & longevity. We eat very little salt for health purpose. Thanks for any help from you or your readers. Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Marilyn, I would suggest cutting the salt in half and then adding more to taste into the finished salad. Usually if you add a little more vinegar, it can help to compensate for less salt. Reply

  • debby mcbride
    August 9, 2017

    omg!! i love this recipe..i was looking for a cabbage/carrot salad recipe…this is delicious…thank you so much..peace and love Reply

    • Natasha's Kitchen
      August 10, 2017

      You’re welcome Debby! I’m happy to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • stacey
    April 27, 2017

    Hi Natasha,

    Just wanted u to know youre a huge lifesaver with your recipes and my family thanks you. πŸ™‚

    For this salad, how long is it good in the fridge for? We have a small family and don’t eat much. Am I able to close it in the jar with a tight lid to make it last longer? Thank in advance Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Stacy! I’m so glad you enjoy our recipes! Thank you for sharing that with me. Yes, this recipe keeps really well in the refrigerator for up to a week. I love that it is a make ahead salad! πŸ™‚ Reply

  • Tess
    July 22, 2016

    you advised to not add garlic to warm/hot syrup… so when do you add the garlic? I would want it to marry with the other flavors… and I want to add a couple sliced jalapenos πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      You don’t want to add to boiling hot water. Give it 5 minutes off the heat and you’re good to go πŸ™‚ Reply

  • Natasha
    June 30, 2016

    Natasha, I need your opinion/ advice. While searching for a side dish recipe that I could make for a neighborhood summer outdoor party, I remembered about this salad, which is one of our family favorites. What do you think, will it still taste good and be safe to eat after being outside for a few hours with the temperature 75-80f? And what would be the best way to serve? I kind of like an idea of serving it in a glass jar it was made in, but then should I pour out all the juices? Or maybe it will be more convenient to have it in a big bowl? Also, maybe there is something else you could recommend from your recipes for this summer party that won’t spoil fast in summer heat? Thank you!
    And when will we have a book with your wonderful recipes? :-)) Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Hi πŸ™‚ I think this salad would hold up well in the conditions you described for a few hours. Keep it chilled as long as possible (I think this tastes really nice chilled). You can serve it in the jar it was made in and drain out some of the juices (You don’t have to drain all of the juices off if you serve it with a slotted serving utensil so the juice can drain as you lift it out of the jar. Reply

  • Alya
    December 1, 2015

    Can I leave out the craisins? My husband is not a fan. Thanks. Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      You can leave out craisins. Let me know how it turns out 😁 Reply

  • Angelina
    November 25, 2015

    Amazing salad! So good, Im making it for Thanksgiving this year! Thank you so much for sharing Natasha! Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      That’s awesome! Happy and blessed Thanksgiving to you! πŸ™‚ Reply

  • Dina
    March 13, 2015

    The best crunchy, tangy and gets-better-with-time cole slaw EVER! (I honestly could eat this every day.)
    I’d been looking for a lower fat, non-creamy slaw that I could use in my fish tacos. Any other recipe I tried either left a bitter taste or did not produce a brightly-coloured, flavourful or festive looking dish. This slaw does not disappoint. Everyone in my family loves it including my husband who tends to stay away from viniagrette dressings because they tend to overpower the main ingrediants. The amount of vinegar in this recipe marries well with the other ingrediants to leave a slightly sweet/tangy flavour with no vinegar after-taste. However, I did alter the recipe slightly. I added red cabbage to the recipe to get more colour. And so it did. The purple colour pops after the slaw marinades for about an hour. I also put in a little less sugar. The next time I make it, I will add some thinly sliced fennel to get a slight lick rice taste. Thanks! This recipe will be a staple for picnic lunches and fish tacos. Reply

    • Natasha
      natashaskitchen
      March 13, 2015

      Wow, what a great review :-). Great job on improvising and you are welcome. Reply

  • October 17, 2014

    just discovered your blog, & so happy i did. making this salad (since we’re going on a girl scout camping trip, & need to ensure we have a healthy alternative to all of the hot dogs n’ smores! ;)). look forward to trying this, & more of your recipes. Reply

    • Natasha
      natashaskitchen
      October 17, 2014

      Hot dogs and smores always sound nice, but it’s true that after a weekend of campfire food, it’s so nice to get back to homemade mashed potatoes and gravy and salad ofcourse! πŸ™‚ Have an awesome trip and it’s so nice to meet you πŸ™‚ Reply

  • June 17, 2014

    I don’t know if you realize it but what you have here is the start of fermented sauerkraut! Fermented sauerkraut is just shredded cabbage pounded down with sea salt and left to sit in a crock for anywhere from a few days to a few months to ferment and let all the probiotic goodness happen. Some people add carrots, fresh herbs, and other veggies. You can add a little water to make enough juice to cover the cabbage. Most don’t add sugar but sugar would just give the microbes something to feed on. And real ACV is already a fermented food. So, since you like this, you might want to research and just take it a little further. I bet your family would love it, and your families’ tummys will thank you (after all, who can’t use more good bacteria in their digestive system?)!!! Reply

    • Natasha
      natashaskitchen
      June 17, 2014

      That’s funny I was just reading about pro-biotics and pre-biotics in a magazine the other day and It’s definitely been on my mind! Thanks colleen πŸ™‚ I didn’t even think of sauerkraut as a good source of that! Reply

  • Katie
    June 7, 2014

    This salad is soooo good πŸ™‚ everyone loved it at our party…..thanks for sharing πŸ™‚ love your recipes. God bless You! Reply

    • Natasha
      natashaskitchen
      June 7, 2014

      Katie thank you so much! You’re so sweet πŸ™‚ Reply

  • Angelina
    April 14, 2014

    delicious! I made it once, making it again for Easter dinner! I like that you can make it a day ahead. Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      I love recipes like that too! It helps when you aren’t making everything last minute πŸ™‚ Reply

  • Inna
    January 27, 2014

    I made this salad for my family. It’s so easy to make. My mom and my mama in law liked it, but for me it was a bit salty. Can it be because I used a smaller head of cabbage? Maybe I should of used a large one? Anyways, it was almost gone and my in laws took the leftovers! πŸ™‚ thank you as always Natasha! I love making something new for our families get together and your blog is my go to place for something new! I don’t always trust new recipes, but when it comes from your blog I love to try them! Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      It could be because of a smaller head of cabbage, but keep in mind you want the juice to reach the top of the cabbage when you pack it down πŸ™‚ Reply

  • Natalia A.
    January 21, 2014

    This is our favorite cabbage salad now. I made this salad last week when my in-laws came to visit, they ate it all and asked me for the recipe. I told them where to find the recipe πŸ™‚ THANK YOU Natasha and your mom for the tasty salad. Reply

    • Natasha
      natashaskitchen
      January 22, 2014

      Thank you for a great feedback Natalia, I’m glad everyone loved it :). Reply

  • Selina
    January 19, 2014

    Hi Natasha, I made this yesterday and served it tonight. Another delicious recipe. I saw everyone going back for seconds and thirds!! Thanks. You are making my family very happy! Reply

    • Natasha
      natashaskitchen
      January 19, 2014

      You are so welcome Selina, and thank you for a good report :). Reply

  • Angelina
    January 13, 2014

    Another great recipe, thanks Natasha. My husband loved it and I loved it too. Reply

    • Natasha
      natashaskitchen
      January 13, 2014

      That’s awesome! I’m so glad it was a success in your home πŸ™‚ Reply

  • Natasha
    January 9, 2014

    I just have no words!!! Its delicious. My husband loves marinated salads. Our family loves this salad, recommended to others as well! Thank you Natasha πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Thank you so much for a great review. You’re awesome! Reply

  • Natasha
    January 6, 2014

    I made it today,just tried, it’s really good. Thank you for an awesome and easy recepie. Reply

    • Natasha
      natashaskitchen
      January 6, 2014

      I’m so glad you like it! It will taste great for days! πŸ™‚ Reply

  • Natalie
    January 5, 2014

    Natasha, it is a great recipe as always.
    I need your book!!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      Book. Hmmm. I better put more effort into that this year! πŸ˜‰ Reply

  • Alyanka
    January 4, 2014

    hi, what do you use for slicing/shredding cabbage? Reply

  • Eileen
    January 4, 2014

    The ingredient list states 1/3 c of sugar but the directions lists 3/4 c of sugar. Which is the correct amount? Reply

    • Natasha
      natashaskitchen
      January 4, 2014

      Eileen, I’m not able to find 3/4 cup in the recipe, where exactly have seen it? The correct amount is 1/3 c. Reply

  • January 3, 2014

    What beautiful pictures, Natasha! So vibrant and crisp, they just make me want to take a bite of this salad. The ingredient combination sounds great too. I’ll have to give it a try. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Thanks Olga! The flavor is great and it’s so easy to make! πŸ™‚ Reply

  • fatty
    January 3, 2014

    ME ENCANTAN TUS RECETAS!!
    HAPPY NEW YEAR!! Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Thank you! Reply

  • Simona
    January 3, 2014

    This sounds yummy. Natasha, where is that awesome jar from? I love it and the size looks a little bigger than smaller ones I’ve been able to find. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      If I remember correctly, I think it’s from TJ Max (Home Goods). Too bad with those kinds of places, things tend to be one-of-a-kind items. I hope you find a great one soon! Reply

  • EinnaL
    January 3, 2014

    what a genius idea… i would have never thought to add cranberries to this salad…. definitely trying this next time. thanks for yummy and healthy recipes girlie πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      You are welcome Einna :). Let me know how it turns out. Reply

  • January 3, 2014

    I love to add cranberries to my salad, this is a great mix with the cabbage. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      They make everything brighter, don’t they? Thanks Kristin πŸ™‚ Reply

  • Liz
    January 3, 2014

    Love this salad. Thank you, Natasha. Have a great weekend! Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Thanks Liz! You have a great weekend too! One of these days I’ll figure out how to balance my life so I can take the weekends off πŸ˜‰ Reply

  • January 3, 2014

    Hi,

    This sounds like an easy yet so very delicious recipes Natasha!

    DO glance through Nirlep’s official blog and we look forward to your interaction! Reply

  • Irina
    January 2, 2014

    One of my favorite salad’s, I use Organic Apple Cider vinegar instead, much better taste, and much healthier too! One question, does your garlic turns green when the salad is done?? Mine does, not sure why… Thank you Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      Oh that sounds like a great substitution! Do you think it would substitute straight across? 1/3 cup for 1/3 cup? The garlic will turn blue/green if you put it in boiling water. I let my syrup cool down a bit before adding the garlic and it did not discolor. πŸ™‚ Reply

      • January 3, 2014

        Another reason why garlic turns green is if you use table salt, which contains iodine and reacts with garlic, turning it green. If you use kosher, pickling or sea salt, it should not change color. That’s what I usually do, especially when pickling something, because that’s when I would notice the green garlic. After I switched to the other salt, it’s never happened again. Reply

        • Natasha
          natashaskitchen
          January 3, 2014

          Ooh that’s a great point! I use sea salt in most of my cooking and it is iodine free. Thanks for the tip! Reply

      • Irina
        January 5, 2014

        Yes, I’ve been using Apple Cider vinegar for about 5 years now, and substitute straight across. I Never use white vinegar in cooking any more! And just switched to sea salt, will see what happens πŸ™‚ Thank you! Reply

        • Natasha
          natashaskitchen
          January 5, 2014

          Thanks so much! πŸ™‚ Reply

  • Eve
    January 2, 2014

    Can you leave it at room temperature in a storage place for a long time? Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      I leave it refrigerated and it’s been in the fridge for the past week and still great! πŸ™‚ Reply

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