Red Cabbage Slaw
Bright, crunchy, and bursting with fresh flavors, this Red Cabbage Slaw is the perfect side dish for any meal or barbecue spread. Made with crisp red cabbage, sweet carrots, vibrant red bell pepper, and fresh cilantro, this slaw is as colorful as it is nutritious. Tossed in a tangy, creamy dressing made with mayonnaise, apple cider vinegar, a touch of honey, and Dijon mustard, it strikes a perfect balance of sweetness and zing. Ready in just 20 minutes and requiring no cooking, this recipe is a breeze to whip up. Whether served as a refreshing side, piled high on tacos, or paired with grilled meats, this red cabbage coleslaw is both versatile and irresistible. Fresh, healthy, and full of bold textures, this quick and easy slaw is a must-try addition to your table.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 large carrot
- 1 medium red bell pepper
- 4 stalks green onions
- 0.5 cup fresh cilantro
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables. Cut the red cabbage into quarters and remove the core. Thinly slice each quarter with a sharp knife or use a mandoline slicer for finer cuts. Place the sliced cabbage in a large mixing bowl.
Peel the carrots, then grate them using a box grater or a food processor with a grating attachment. Add the grated carrots to the bowl with the cabbage.
Slice the red bell pepper in half, remove the seeds and stem, and then slice it into thin strips. Add these to the mixing bowl.
Chop the green onions, both the white and green parts, into small pieces and add them to the bowl.
Roughly chop the fresh cilantro and add it to the bowl with the other vegetables.
In a separate small bowl, combine the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk together until very smooth to make the dressing.
Pour the dressing over the prepared vegetables in the large mixing bowl.
Toss all the ingredients together until the cabbage and other vegetables are evenly coated with the dressing.
Taste the slaw and adjust the seasoning with more salt or pepper if needed.
Cover the bowl and refrigerate the slaw for at least 15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
Stir the slaw before serving and enjoy as a refreshing side dish or topping.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 53.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2655 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.
