Carrot Slaw recipe

All Recipes Salad Coleslaw Recipes No Mayo


2 cups thinly shredded purple cabbage
1 (10 ounce) bag shredded carrots
¾ cup dried cranberries
½ medium onion, thinly sliced
2 tablespoons chopped fresh parsley, or to taste
½ (8 ounce) bottle balsamic vinaigrette salad dressing
1 teaspoon lemon juice, or to taste
¼ cup salted sunflower seeds
½ cup crumbled blue cheese, or to taste

Nutrition Info

263.5 calories
carbohydrate: 32.8 g
cholesterol: 12.7 mg
fat: 14.1 g
fiber: 4.1 g
protein: 5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 645.4 mg
sugar: 21 g
transFat: : -
unsaturatedFat: : -


  1. Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.

Recipe Yield

4 servings

Recipe Note

My carrot slaw is very different from any other summer slaw and is so pretty too! Very simple to make and this is sure to be a hit at picnics as well as a side for steak! It is fine to make this a day ahead to give all the flavors time to blend well.

Do you like the recipe? Share this tasty recipe!