Health & Wellness

Cabbage-Carrot-Romaine Salad: A Cold-Weather Salad to Perk Up Your Taste Buds

This salad features cabbage, carrots, and romaine: three cool-season crops that will perk up tables and taste buds. When you’re reminiscing about summer salads, this salad will remind you what fresh is all about. And cabbage and carrots make perfect additions to fall and winter soups, roasts, and more. Cabbage is an excellent source of vitamins C, B6, and K and a very good source of copper, fiber, folate, manganese, potassium, and vitamin B1. Carrots are an excellent source of vitamin A and a very good source of biotin, fiber, molybdenum, potassium, and vitamins C, B6, and K. Romaine lettuce is an excellent source of folate, molybdenum, and vitamins A and K and a very good source of copper, biotin, fiber, iron, manganese, and potassium.

Cabbage-Carrot-Romaine Salad


  • Salad
  • 2 cups shredded red cabbage
  • 2 carrots, coarsely grated
  • 1 romaine heart, rinsed, dried, and torn into bite-size pieces
  • Bottled or prepared Dijon vinaigrette (made with red wine vinegar)
  • 1 Fuji apple, cut into medium dice (or other sweet-tart apple)
  • ½ cup raw, unsalted almonds
  • ½ cup dried cranberries
  • 1 tablespoon plus 1 teaspoon finely chopped spearmint


In a bowl, toss the cabbage, carrots, and romaine with ½ cup of prepared vinaigrette. Divide among 6 salad plates or bowls. In a bowl, toss diced apple with 2 tablespoons of prepared vinaigrette. Evenly divide apple among the plates or bowls. Evenly divide equal amounts of the almonds and cranberries among the plates or bowls. SERVES 6