Just in time for the warm weather, BBQ's and lots of outdoor fun, is this Red Cabbage Slaw. It just might be your new favorite recipe for coleslaw. Because beside your other favorites, there needs to be a delicious salad!
This Red Cabbage Slaw is tasty as written, but the real treasure of this recipe is that you can add one or two additional ingredients and have a completely different cabbage salad each and every time you serve it. Plus red cabbage like all the other vegetables with a deep rich color is so good for you. This easy recipe is a great way to get more of this nutritious vegetable into your meal plans.
We enjoy coleslaw and tend to eat a lot of it, around here.
For a couple of reasons, first off it is a wonderful keeper, even the leftovers are delicious. And cabbage is one of the healthiest vegetables you can eat, red cabbage even more so, according to this source! Also known as purple cabbage it deserves more attention than just being shreds of color in a bag of premade salad mix in the produce section.
Start with a basic recipe, but one that is adaptable!
I wanted a basic recipe to enjoy time and time again and yet I wanted the final salad to be receptive to flavor additions should the mood strike. Because this makes enough for eight folks you could enjoy it the first night as is, and add a different flavor element to the leftovers.
Such as...
- Dried cranberries and crumbled Feta Cheese
- Raisins and Walnut pieces
- Crushed pineapple
- Dried blueberries and chopped almonds
- diced cheddar and ham
For those that enjoy a definite tang to their coleslaw, add in a bit more apple cider vinegar. And for those that like a sweeter coleslaw, up the real maple syrup. For those that enjoy a salty sweet combo, do try the cheddar cheese and ham option. Because there is no wrong way to make a coleslaw, but plenty of options to make a coleslaw you will want to eat!
Ingredients needed for this recipe:
- red cabbage
- carrots
- apple
- mayonnaise
- apple cider vinager
- real maple syrup
- salt
- fresh ground pepper
You will also need the following:
- vegetable peeler
- kitchen knife
- box grater
- cutting board
- large mixing bowl
- measuring spoons
- measuring cups
- silicone spatula
- serving bowl
Now we are ready to begin!
Red Cabbage Slaw
by the seat of my pants!
small head of red cabbage
2 medium sized carrots
1 apple
1/2 c mayonnaise
2 T apple cider vinegar
2 T real maple syrup
1/2 t salt
fresh ground pepper to taste
Wash, dry and peel the carrots and set aside. Remove the outside leaves from the red cabbage, and discard. Cut the cabbage in quarters, remove the core. Wash and dry the apple, cut into quarters and remove the core.
Using the kitchen knife, slice the cabbage thinly, grate the carrots using the box grater and dice the apple.
In the large mixing bowl add the mayonnaise, apple cider vinegar, real maple syrup, salt and ground pepper.
Top with the prepared vegetables, thoroughly mix together until combined.
Turn into a serving bowl, cover and let rest for 30 minutes to marry the flavors together. Refrigerate until serving time.
Storage options for Red Cabbage Slaw. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Red Cabbage Slaw has
been included below.
You may also enjoy:
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#norefinedsugar
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#eatmorevegetables!
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Printable "copy and paste" version:
Red Cabbage Slaw
by the seat of my pants!
small head of red cabbage
2 medium sized carrots
1 apple
1/2 c mayonnaise
2 T apple cider vinegar
2 T real maple syrup
1/2 t salt
fresh ground pepper to taste
Wash, dry and peel the carrots and set aside. Remove the outside leaves from the red cabbage, and discard. Cut the cabbage in quarters, remove the core. Wash and dry the apple, cut into quarters and remove the core.
Using the kitchen knife, slice the cabbage thinly, grate the carrots using the box grater and dice the apple.
In the large mixing bowl add the mayonnaise, apple cider vinegar, real maple syrup, salt and ground pepper.
Top with the prepared vegetables, thoroughly mix together until combined.
Turn into a serving bowl, cover and let rest for 30 minutes to marry the flavors together. Refrigerate until serving time.
Storage options for Red Cabbage Slaw. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish.
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Interesting ingredients, may have to give it a try. Thanks so much for linking up at the #UnlimitedLinkParty 118. Pinned.
ReplyDeleteDee, you are welcome, and as always, thanks for hosting.
DeleteJudee from Gluten Free A-Z Blog : I love slaws and love the combination of the carrots, apples, and read cabbage. This is not only a healthy recipe but looks delicious too. .Thanks
ReplyDeleteJudee, thank you, I try to use the vibrant vegetables as often as I can. And this slaw turned out quite delicious. Thanks for stopping by, I appreciate it.
DeleteI love using vibrant colors while cooking and purple cabbage always produces such a pretty hue when mixed with other ingredients. I LOVE feta cheese and cranberry too. Have a great weekend and Pink Saturday.
ReplyDeleteAmy, thank you. This slaw is like the little black dress of coleslaws, so easily to change the flavor. Thanks for stopping by, I appreciate it.
DeleteI just made some slaw this morning and your recipe sounds yummy!
ReplyDeleteThis was my first time with 100% red cabbage, and it was so tasty. Thanks for stopping by, I appreciate it.
DeleteThis recipe sounds absolutely delicious! I can't wait to give it a try. The combination of flavors and ingredients is making my mouth water. Thanks for sharing this recipe, it's going straight to my "must-try" list!, Bernadette, newclassicrecipe.com
ReplyDeleteBernadette, you are welcome!
DeleteThis looks delicious - we love red cabbage and I never thought about using it in cole slaw! Brilliant! I’m excited to tell you that this post will be featured in Tuesday Turn About Link Party this week! Thanks so much for linking up and we hope to see you this week! Pinned 😊
ReplyDeleteCindy I had never made cole slaw from ONLY red cabbage, but it will be my standard recipe for the future. Thanks for stopping by, I appreciate it.
DeleteHi, I have Danish Heritage and red cabbage is a hearty winter favorite...this sounds perfect for pork or chicken on the gril...thanks for sharing! We will definitely try it!!
ReplyDeleteSandi, thanks so much! I appreciate your taking the time to stop and say hello.
DeleteThanks for sharing at the What's for Dinner party - have a fabulous weekend and hope to see you again on Sunday!!
ReplyDeleteHelen, thank you for hosting and sharing my posts with your readers, I appreciate it!
Delete