Red Cole Slaw
Bright, tangy, and irresistibly crunchy, this Red Cole Slaw is a colorful twist on a classic side dish that's perfect for any occasion. Made with finely shredded red cabbage, crisp carrots, and a touch of zesty red onion, this dish gets its creamy, flavorful kick from a luscious dressing of mayonnaise, apple cider vinegar, honey, and Dijon mustard. The optional fresh parsley adds a pop of color and an herby freshness that takes this coleslaw to the next level. Ready in just 20 minutes and served chilled, it’s an ideal make-ahead recipe for summer barbecues, picnics, or as a complement to hearty meals year-round. Packed with vibrant flavors and nutritious vegetables, this red slaw is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) Red cabbage
- 2 medium Carrots
- 0.5 medium Red onion
- 0.5 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Remove the outer leaves of the red cabbage. Slice it in half and remove the core.
Finely shred the cabbage using a sharp knife or a mandoline. Place it in a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the mixing bowl with the shredded cabbage.
Thinly slice half of a red onion into very fine strips or dice it finely, based on your preference. Add the onion to the bowl.
In a small mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
Pour the dressing over the shredded vegetables in the large bowl. Toss everything thoroughly to ensure the vegetables are evenly coated in the dressing.
If desired, sprinkle chopped fresh parsley over the slaw for added color and herbaceous flavor.
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to suit your preference.
Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish with your favorite main course.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 39.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2818 mg | 60% | |
*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.
