Red Cabbage Coleslaw
Bright, colorful, and bursting with tangy flavor, this Red Cabbage Coleslaw is a refreshing twist on the classic side dish. Featuring finely shredded red cabbage, crisp carrots, and a touch of red onion, this vibrant slaw is tossed in a creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and a touch of honey for sweetness. The addition of fresh parsley brings a pop of herbaceous freshness that elevates every bite. Perfectly balanced and easy to prepare in just 20 minutes, this no-cook recipe makes an ideal accompaniment for backyard barbecues, sandwich spreads, or lighter meals. Let the flavors meld together in the fridge before serving and enjoy a healthy, delicious side dish packed with texture and color!
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 large carrot
- 0.5 red onion
- 0.25 cup fresh parsley
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the outer leaves from the red cabbage and cut it into quarters. Remove the core, then thinly slice the cabbage into fine shreds using a sharp knife or a mandolin. Transfer the sliced cabbage to a large mixing bowl.
Peel the carrots and grate them using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the cabbage.
Thinly slice half of a red onion and add it to the bowl with the cabbage and carrots.
Chop the fresh parsley finely and add it to the vegetables in the mixing bowl.
In a separate smaller bowl, prepare the dressing by whisking together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Pour the dressing over the sliced vegetables and gently toss everything together using tongs or a large spoon until the vegetables are evenly coated with the dressing.
Taste and adjust the seasoning with additional salt and pepper if needed.
Cover the mixing bowl with a lid or plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended.
Before serving, give the coleslaw a gentle toss to incorporate any dressing that may have settled at the bottom.
Serve the red cabbage coleslaw as a refreshing side dish to complement your favorite main courses.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 51.1 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2447 mg | 52% | |
*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.
