Contents
A fresh and tangy Lithuanian-style cabbage and carrot slaw made without mayo. Light, crunchy, and budget-friendly, this simple salad is perfect for summer BBQs, cozy dinners, or as a side to traditional Lithuanian dishes. Ready in minutes and full of flavor!
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Sharp knife or mandoline
- Grater (or food processor with grating attachment)
Ingredients
- ¼ small cabbage (approx. 370g), finely shredded
- 1 small carrot, coarsely grated
- 1 tbsp vinegar (apple cider, white wine, or rice vinegar)
- 1 tsp sugar (or honey/maple syrup)
- 1½ tbsp neutral oil or olive oil (sunflower oil is traditional)
- ¼ tsp salt
Instructions
- In a small bowl, mix vinegar, sugar, and oil until the sugar dissolves.
- Place the shredded cabbage in a large bowl. Sprinkle with salt and massage with fingertips for 1–2 minutes until softened.
- Add the grated carrot and pour the dressing over the vegetables. Toss well to combine.
- Let the salad marinate at room temperature for 30 minutes before serving to allow flavors to develop.
Notes
A crisp, refreshing side dish that brings simple ingredients to life – without a drop of mayo!
Looking for a healthy, crunchy slaw that’s free from mayo but still full of flavor? This Lithuanian Cabbage and Carrot Salad is the ultimate light side dish that fits perfectly on summer BBQ tables, weeknight dinners, or lunchbox menus. With a sweet-tangy dressing and fresh, raw veggies, it’s a nostalgic Eastern European classic that never goes out of style.A Staple in Lithuanian Cuisine
Cabbage plays a starring role in Lithuanian kitchens – from comforting soups and cabbage rolls to hearty casseroles and tangy fermented dishes. But for those who crave something quick, fresh, and fuss-free, this cabbage and carrot slaw is the answer. Traditionally served in canteens with pork escalopes or as an accompaniment to grilled meats, this simple no-mayo slaw is a go-to recipe across Lithuania. Its minimal ingredients and bold flavor make it a timeless crowd-pleaser.Why You'll Love This Cabbage Carrot Slaw
✅ No mayo needed – just vinegar, oil, and a touch of sugar ✅ Budget-friendly with basic pantry ingredients ✅ Vegan and gluten-free ✅ Make-ahead friendly – gets even better with time ✅ Versatile – great with everything from BBQ to schnitzelIngredients You’ll Need
This salad relies on just a few staples you likely already have in your kitchen:- ¼ small head of cabbage (approx. 370g), finely shredded – white or green cabbage is traditional, but Napa or Savoy work beautifully too
- 1 small carrot, coarsely grated or julienned
- 1 tablespoon vinegar – apple cider is ideal, but rice or white wine vinegar are great substitutes
- 1 teaspoon sugar – or use honey/maple syrup for a natural touch
- 1½ tablespoons neutral oil or olive oil – sunflower oil is commonly used in Lithuania
- ¼ teaspoon salt, or to taste
Optional Add-Ins for a Flavor Boost ✨
Want to level up your slaw? Try adding:- Thinly sliced bell peppers or spring onions
- A small clove of garlic, finely minced into the dressing
- A sprinkle of toasted seeds – like sesame, sunflower, or hemp
- A handful of fresh herbs like dill, parsley, or mint for extra zing
How to Cut Cabbage for Salad
- Remove any wilted or damaged outer leaves.
- Cut the cabbage into quarters and slice out the tough core.
- Using a sharp knife or mandoline, shred the cabbage into thin ribbons.
How to Make Lithuanian Cabbage and Carrot Salad
Step-by-step instructions:- Make the dressing: In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves completely.
- Soften the cabbage: Place the shredded cabbage in a large mixing bowl. Sprinkle with salt and massage it with your fingertips for 1-2 minutes until it starts to soften and release moisture.
- Combine: Add the grated carrot and pour the dressing over the vegetables. Toss everything together until well coated.
- Marinate: For the best flavor, let the salad sit for at least 30 minutes at room temperature before serving.
Storage Tips
This slaw stores beautifully and is ideal for meal prep!- Transfer leftovers to an airtight container and refrigerate.
- Keeps fresh for 3–4 days.
- Toss again before serving to redistribute the dressing and refresh the texture.
What to Serve With Lithuanian Cabbage Slaw
This crisp cabbage and carrot salad is incredibly versatile. Serve it with:- Grilled meats – especially chicken shashlik or pork kebabs
- Lithuanian pork escalopes or meatballs for an authentic pairing
- Classic dishes like Chicken Kiev, where its acidity cuts through the richness
- As a light topping for wraps, grain bowls, or sandwiches
Recipe Card
Ingredients- ¼ small cabbage (approx. 370g), finely shredded
- 1 small carrot, coarsely grated
- 1 tbsp vinegar
- 1 tsp sugar
- 1½ tbsp neutral oil or olive oil
- ¼ tsp salt
- Mix vinegar, sugar, and oil in a small bowl until the sugar dissolves.
- Place shredded cabbage in a large bowl. Add salt and massage for 1-2 minutes.
- Add grated carrot and the dressing. Toss to combine.
- Let marinate for 30 minutes before serving.
