The bright carrot–apple–cabbage salad that refreshes & restores
There are moments when your body doesn’t crave warmth and spice, but something crisp, colourful and alive. This salad was born out of those moments - when meals need to feel light yet nourishing, refreshing yet deeply supportive.
It’s the kind of dish you throw together in minutes, often without planning, using ingredients that are almost always in the fridge. And yet, once it’s mixed, it feels intentional, vibrant ribbons of carrot and cabbage, juicy apple slices, bursts of citrus and the gentle crunch of toasted pine nuts.
This Carrot–Apple–Cabbage Salad is simple, bright and quietly powerful. It supports digestion, liver health and immune resilience, making it a beautiful companion to heavier meals or a refreshing side when energy feels low and the body needs a reset.
Why This Salad Supports Whole-Body Health
Carrots - rich in beta-carotene and fibre, supporting gut health, skin vitality and healthy oestrogen metabolism.
Red cabbage - a cruciferous vegetable packed with anthocyanins and sulfur compounds that aid liver detoxification and immune balance.
Apple - provides pectin, a prebiotic fibre that nourishes beneficial gut bacteria and supports blood sugar balance.
Orange segments - add natural vitamin C and bioflavonoids to support immunity and collagen production.
Pine nuts - offer healthy fats, magnesium and a satisfying crunch that helps keep the salad grounding and filling.
Lemon & olive oil - gently stimulate digestion and bile flow while helping the body absorb fat-soluble nutrients.
Fresh, vibrant and quietly restorative - this is the kind of salad that leaves you feeling lighter, brighter and nourished from the inside out.
Carrot–Apple–Cabbage Salad
Serves 4 | Prep time: 10 minutes
Ingredients
2 carrots, grated
¼ small red cabbage, thinly sliced
1 red apple, thinly sliced
1 orange, segmented
3 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
A handful of pine nuts
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh basil, finely chopped (to serve)
Method
Toast the pine nuts - Gently toast in a dry pan over medium heat until lightly golden and fragrant. Set aside to cool.
Make the dressing - Whisk the lemon juice and olive oil together in a small bowl.
Assemble the salad - In a large bowl, combine the grated carrot, sliced cabbage, apple and orange slices.
Dress & finish - Drizzle over the dressing, toss gently, then scatter with toasted pine nuts and fresh basil. Season to taste with salt and pepper.
Serving Notes
This salad pairs beautifully with burgers, grilled poultry, or fish and also works well as a refreshing addition to packed lunches or family dinners. It’s especially lovely alongside warm dishes, offering contrast, crunch and a boost of digestive support.
