This Red Cabbage Coleslaw just might be your new favorite recipe for coleslaw. Why? The color of course! While I love regular green cabbage just about any way I cook it, Red Cabbage Coleslaw is here to stay in our household for salads. Come and see a few more ideas why this is our new fav...
For a couple of reasons, first off coleslaw 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! I tend to believe that red cabbage (also known as purple cabbage) deserves more attention and time on your table than just being shreds of bright color, in a bag of premade salad mix in the produce section.
A red cabbage slaw is not your usual coleslaw!
This Red Cabbage Coleslaw 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 make 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 and onto your table.
Start with a basic recipe, because they are always adaptable!
I wanted a basic recipe to enjoy time and time again when I grab a head of red cabbage at the store, Yet I wanted the final recipe for this salad to be receptive to flavor additions should the mood strike. And around here the mood always strikes, based upon what is in the pantry. This recipe for Red Cabbage Coleslaw is perfect for smaller families because....the recipe makes enough for eight folks so you could enjoy it the first night as is, and add a different flavor element to the leftovers. Effectively composing a whole new salad for the next day...
Such as...
- Dried cranberries and crumbled Feta Cheese
- Raisins and Walnut pieces
- Crushed pineapple and Pecans
- Dried blueberries and chopped almonds
- Diced cheddar and ham
For those that enjoy a slight tang to their coleslaw, on the second day, add in a bit more apple cider vinegar. And for those that like a sweeter coleslaw, feel free to 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 vinegar
- 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 Coleslaw
by the seat of my pants!
UPDATED: 09.23.2024
small head of red cabbage
2 medium sized carrots
1 apple, peeled or unpeeled, the choice is yours
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 Coleslaw. 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 Coleslaw has
been included below.
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Printable "copy and paste" version:
Red Cabbage Coleslaw
by the seat of my pants!
UPDATED: 09.23.2024
small head of red cabbage
2 medium sized carrots
1 apple, peeled or unpeeled, the choice is yours
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 Coleslaw. 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!
DeleteI have never been a fan of cabbage unless it's in coleslaw. Recently I have got a taste for any type of cabbage but red my favourite. This is a great recipe.
ReplyDeleteKim, red cabbage is perfect for coleslaw (and other recipes of course!) I hope you give it a try! Thanks for stopping by, and have a great week ahead.
DeleteI prefer to use red cabbage if I can and your coleslaw looks so very good. I like your ideas for changing it when necessary.
ReplyDeleteHRK, thank you! Coleslaw is like an open canvas, just waiting to be made special! thanks for stopping by, I sure appreciate it!
DeleteThis would be perfect for a Pulled Pork Sando! Thanks for linking up on #SSPS this week. I hope to see you again next week, when I feature your recipe!
ReplyDeleteEstelle, thanks! Quite a compliment coming from you!
DeleteMelynda, this sounds so good! I'm just thinking of all the other foods this would go great with. Thank you for sharing with us at The Crazy Little Lovebirds link party #57.
ReplyDeleteStephanie, I really enjoy coming up with ways to incorporate bright and deep colored fruits and vegetables into our favorites. So many nutritional qualities are in the color. Thanks for stopping by, I appreciate it.
Delete