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A bowl of shredded cabbage and carrot salad topped with raisins and pumpkin seeds, with a wooden spoon and a checkered cloth beside it on a light blue surface.

Cabbage and Carrot Slaw

Print Recipe
This cabbage and carrot slaw is a fresh, crunchy side with a lightly sweet and tangy orange dressing. It has a nice mix of textures from the crisp cabbage, soft raisins, and crunchy pumpkin seeds. I like making this salad because it uses simple ingredients and gets me in and out of the kitchen quickly. It’s easy to make ahead and works well for both family dinners and casual gatherings.
Course Side
Cuisine American
Keyword crunchy, easy, healthy, salad
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 107
Author Gina Dickson

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1/3 cup orange juice fresh squeezed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 16 ounce shredded cabbage slaw bagged
  • 1 cup carrots peeled and shredded
  • 1/2 cup raisins
  • 1/3 cup pumpkin seeds

Instructions

Make the Dressing

  • In a large bowl, combine the mayonnaise, sugar, orange juice, apple cider vinegar, salt, onion powder, black pepper, olive oil, and sweet paprika.
    1/4 cup mayonnaise, 2 tablespoons sugar, 1/3 cup orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon black pepper, 2 tablespoon olive oil, 1 teaspoon sweet paprika
    A metal whisk with a green handle rests in a large white mixing bowl containing a seasoned mixture of liquid and spices on a light blue surface.
  • Whisk until the dressing is smooth and fully blended.

Assemble the Salad

  • Add the shredded cabbage slaw, shredded carrots, and raisins to the bowl.
    16 ounce shredded cabbage slaw, 1 cup carrots, 1/2 cup raisins
    A white bowl containing shredded cabbage, grated carrots, pumpkin seeds, and raisins, all arranged in separate sections on a light blue surface.
  • Toss thoroughly until everything is evenly coated with the dressing.
    A white bowl filled with coleslaw made of shredded cabbage, carrots, raisins, and possibly other vegetables, with a serving spoon resting inside, on a light blue surface.

Chill

  • Cover the bowl and place it in the refrigerator.
  • Chill for 1 to 2 hours to let the flavors develop.

Serve

  • Just before serving, add the pumpkin seeds and toss to combine.
    1/3 cup pumpkin seeds
  • Sprinkle a little extra pumpkin seeds on top for garnish.

Notes

Storage
  • Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2 to 3 days, though the texture will soften over time.
  • This slaw is not a good candidate for freezing because the cabbage will lose its crunch.
  • Just give it a quick stir before serving again. If it looks a little dry, you can add a small splash of orange juice to freshen it up.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 240mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1919IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg
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