Description
Red Cabbage Coleslaw is a vibrant, crunchy, and tangy side dish made with finely shredded red cabbage, a touch of sweetness, and a light, zesty dressing. It’s perfect for barbecues, sandwiches, or as a fresh salad on its own.
Ingredients
Units
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- 4 cups red cabbage, finely shredded
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- In a small bowl, whisk together apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper.
- In a large bowl, combine shredded red cabbage, grated carrot, and red onion.
- Pour the dressing over the cabbage mixture and toss until well combined.
- Let sit for at least 15–20 minutes before serving to allow flavors to meld.
- Garnish with chopped parsley, if desired, and serve chilled or at room temperature.
Notes
- For a creamier version, add 2–3 tablespoons of Greek yogurt or mayonnaise to the dressing.
- Coleslaw can be made ahead and stored in the fridge for up to 2 days.
- Add shredded apple for a sweet and fruity twist.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg