Red Cabbage Slaw Recipe

Red cabbage: This is the main ingredient, providing a crunchy texture and vibrant color.

Carrot: Adds sweetness and additional crunch to the slaw.

Apple cider vinegar: Gives the dressing a tangy flavor that balances the sweetness.

Olive oil: Used in the dressing to add richness and help meld the flavors together.

Honey: Adds a touch of sweetness to the dressing, balancing the tanginess of the vinegar.

When preparing the red cabbage, ensure you slice it as thinly as possible. This not only helps the dressing to coat each piece evenly but also makes the slaw more tender and easier to eat. A mandoline slicer can be particularly useful for achieving uniform slices.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and crunch, though it lacks the vibrant color of red cabbage.

• shredded red cabbage - Substitute with shredded napa cabbage: Napa cabbage offers a milder flavor and a slightly softer texture, which can still work well in a slaw.

• grated carrot - Substitute with grated daikon radish: Daikon radish provides a similar crunch and a slightly peppery flavor that complements the slaw.

• grated carrot - Substitute with grated jicama: Jicama adds a sweet and crunchy element, similar to carrots, making it a good alternative.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• apple cider vinegar - Substitute with rice vinegar: Rice vinegar is milder but still offers the necessary acidity for the slaw.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dressings.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, making it a good alternative for olive oil in slaw.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can add a unique flavor to the slaw.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can easily replace honey, offering a similar consistency and sweetness.

• To store your red cabbage slaw, transfer it to an airtight container. This will help maintain its crispness and keep it fresh.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3-5 days.
• If you want to prepare the slaw in advance, you can store the shredded cabbage and carrot separately from the dressing. Combine them just before serving to keep the vegetables crunchy.
• For freezing, note that the texture of the cabbage and carrot may change. If you still wish to freeze, place the slaw in a freezer-safe bag or container, removing as much air as possible.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the slaw in the refrigerator overnight. Give it a good toss to redistribute the dressing.
• To refresh the flavors after thawing, consider adding a splash of apple cider vinegar or a drizzle of olive oil before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover red cabbage slaw to the skillet.
  4. Stir occasionally until the slaw is heated through, about 5-7 minutes.
  5. Serve immediately for a warm, slightly wilted version of the slaw.

• Microwave Method:

  1. Place the leftover red cabbage slaw in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the slaw and check the temperature.
  5. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover red cabbage slaw evenly on a baking sheet.
  3. Cover the slaw with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover red cabbage slaw in the steamer basket.
  3. Cover and steam for about 5 minutes, or until heated through.
  4. Serve immediately for a lightly steamed version of the slaw.

• Large bowl: Used to combine the shredded cabbage and grated carrot.

• Small bowl: Used to whisk together the apple cider vinegar, olive oil, honey, salt, and pepper.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Grater: Used to grate the carrot.

• Knife: Used to shred the red cabbage.

• Cutting board: Provides a surface to shred the cabbage.

• Measuring cups: Used to measure the apple cider vinegar.

• Measuring spoons: Used to measure the olive oil and honey.

• Tongs: Used to toss the slaw and coat it with the dressing.

Pre-shred cabbage: Buy pre-shredded red cabbage to save time on chopping.

Use a food processor: Grate the carrot quickly using a food processor.

Make dressing ahead: Prepare the dressing in advance and store it in the fridge.

Mix and store: Combine the slaw ingredients and let it sit overnight for better flavor.