Pa German Red Cabbage Slaw
Bright, tangy, and delightfully crisp, Pa German Red Cabbage Slaw is a refreshing side dish that combines vibrant flavors with simple preparation. Featuring finely shredded red cabbage, sweet julienned apple, and crisp grated carrots, this slaw is elevated by the bold zest of red onion and a perfectly balanced vinaigrette made with white vinegar, Dijon mustard, celery seed, and a hint of sugar. The addition of olive oil creates a smooth, tangy dressing that enhances the natural sweetness of the produce while delivering a harmonious punch of flavor. Ideal for picnics, potlucks, or as a topping for hearty sandwiches, this slaw is quick to prepare and benefits from a short chill in the fridge to allow the flavors to meld beautifully. Perfect for fans of classic Pennsylvania German recipes, this dish celebrates tradition with a modern twist.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 large carrot
- 1 large (such as Honeycrisp or Granny Smith) apple
- 0.5 medium red onion
- 0.5 cup white vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
Instructions
Remove the outer leaves from the red cabbage and shred it finely using a sharp knife or a food processor. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and grate them coarsely. Add the grated carrots to the bowl with the cabbage.
Core and julienne the apple, then add it to the cabbage mixture to provide a touch of sweetness.
Thinly slice the red onion and add it to the bowl for a pop of sharp flavor.
In a small bowl, whisk together the white vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until the sugar dissolves.
Slowly drizzle the olive oil into the vinegar mixture while whisking continuously to create a smooth dressing.
Pour the dressing over the cabbage mixture and toss well to combine, ensuring all the vegetables are evenly coated.
Cover the bowl and let the slaw marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, toss the slaw again to redistribute the dressing. Adjust seasoning with additional salt and pepper if needed. Serve chilled.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 97.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
