Red Cabbage Slaw
User Reviews
5
Red Cabbage Slaw
Description
This Red Cabbage Slaw recipe calls for finely shredded red cabbage and carrots mixed with thinly sliced red onions plus fresh parsley and green onions for herbal brightness. The dressing mixes apple cider vinegar’s acidity, honey’s mild sweetness, and Dijon mustard's sharpness, emulsified with olive oil. Salt and black pepper season the dressing to taste.
Tossing the salad with the dressing coats the vegetables evenly, softening the onions and blending flavors while maintaining the cabbage and carrot crunch. The slaw has vivid color and a vibrant balance between sweet and tangy with earthy undertones from the olive oil and herbs. It pairs well as a fresh side to grilled meats, sandwiches, or picnic fare.
Shredding vegetables finely helps their flavors meld and improves texture. The dressing can be prepared days ahead for convenience, and mixing just before serving preserves the fresh crunch of the slaw. A tip includes tossing the cabbage in lemon juice first to keep its color vibrant and avoid color bleeding if desired.
Ingredients
- 4 cups red cabbage shredded
- 1 1/2 cups carrot shredded
- 1/3 cup red onion very thinly sliced
- 3 tablespoons parsley plus more for garnish if desired, chopped
- 3 tablespoons green onions thinly sliced
For the dressing
- 1/3 cup apple cider vinegar
- 1 1/2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
For the salad
- Place the cabbage, carrots, red onion, parsley and green onion in a large bowl.
For the dressing
- Place the apple cider vinegar, honey, Dijon mustard, olive oil, salt and pepper in a bowl. Whisk until well combined.
- Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle with additional parsley if desired, then serve and enjoy.
Notes
- Use a mandoline or similar tool to finely shred vegetables for even texture.
- The slaw stays fresh in the refrigerator for up to 2 days.
- Make the dressing up to 3 days in advance to develop flavor and save preparation time.
- To prevent red cabbage color bleeding onto other ingredients, toss cabbage in lemon juice before mixing if color retention is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 11g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 297mg | 12% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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