Red Cabbage Slaw
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
96 kcal
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Course
Salad
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Cuisine
North American
Red Cabbage Slaw
Description
This Red Cabbage Slaw combines shredded red cabbage and carrot with thin strips of fennel and red onion for crunchy texture and varying flavors. The dressing, made from lime juice, extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper, offers a balanced tangy-sweet profile that complements the natural crispness of the vegetables.
The slaw is tossed well with the dressing and then chilled in the refrigerator for at least two hours, which softens the raw edge of the vegetables and melds the flavors. This makes the dish bright and refreshing, suitable as a side to grilled or roasted meats or as a fresh addition to sandwiches and tacos.
Pre-shredded vegetables may be used to save preparation time without much loss of texture. Leftovers store well in an airtight container for several days, and since the dressing is mayonnaise-free, the slaw freezes nicely for extended storage. Thaw in the refrigerator before serving.
Ingredients
- ½ red cabbage shredded (about 6 cups, head
- 1 fennel bulb trimmed, and cut into thin strips
- 2 carrot peeled and shredded
- ½ red onion thinly sliced
- 2 tablespoon lime juice fresh
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, salt, and pepper. Or whisk together in a small bowl.
- In a large bowl, toss together cabbage, fennel, carrot and onion.
- Pour dressing over vegetables and toss to combine
- Cover and refrigerate for at least two hours.
- Before serving, toss again
Notes
- Use pre-shredded cabbage and carrots for quicker preparation.
- Let the slaw chill for a couple of hours to allow flavors to blend and soften the vegetables slightly.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- This slaw freezes well due to its vinegar-based dressing; freeze in a sealed container for up to 3-4 months and thaw in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 96kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 442mg | 18% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4232IU | 85% |
| Vitamin C | 48mg | 53% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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