Grated Salad Recipe

Wash and trim

Rinse the cabbages, carrots, and cilantro under cold water. Remove any wilted outer leaves from the cabbages. Trim the root ends from the cabbages and peel the carrots if desired.

Shred cabbages

Cut each cabbage into quarters and remove the core. Using a sharp knife, mandoline, or box grater, finely shred the green and purple cabbage separately. Pack the shredded green cabbage until you measure about 3 cups and the purple cabbage until about 2 cups.

Grate carrots

Shred or grate the carrot on the coarse side of a box grater or with a food processor until you have about 1 cup. Pat the shredded carrot with a towel if it seems very wet.

Chop cilantro

Remove cilantro leaves from thicker stems and roughly chop until you have 1/2 cup loosely packed leaves. Keep a small sprig aside for garnish if desired.

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, and 1 tablespoon apple cider vinegar. Add 1 teaspoon sugar, 3 teaspoons salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste. If you want a toastier note, whisk in 1/2 teaspoon toasted sesame oil. Adjust salt and lime to balance acidity and seasoning.

In a large mixing bowl, add the shredded green cabbage, shredded purple cabbage, shredded carrot, and chopped cilantro.

Pour the prepared dressing over the vegetables. Using salad tongs or clean hands, toss thoroughly until all vegetables are evenly coated. Taste and adjust: add a pinch more salt or a squeeze of lime if needed.

Let the salad rest in the refrigerator for at least 15 minutes to allow flavors to meld. For best texture, rest 30–60 minutes. Toss again just before serving.

Transfer to a serving bowl and garnish with the reserved cilantro sprig if desired. Serve chilled or at cool room temperature.