Red Cabbage Slaw Recipe

Red cabbage: Provides a vibrant color and crunchy texture.

Carrots: Adds sweetness and additional crunch.

Mayonnaise: Creates a creamy base for the dressing.

Apple cider vinegar: Adds tanginess to balance the sweetness.

Honey: Sweetens the dressing naturally.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

When shredding the red cabbage, use a sharp knife or a mandoline slicer for even, thin slices. This ensures that the cabbage will absorb the dressing more effectively, resulting in a more flavorful slaw. Additionally, after shredding, you can lightly sprinkle the cabbage with a bit of salt and let it sit for about 10 minutes before combining with the other ingredients. This helps to soften the cabbage and draw out excess moisture, making the slaw less watery.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar texture and crunch, though the color will be different.

• shredded carrots - Substitute with shredded jicama: Jicama provides a similar crunch and mild sweetness.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added tang and less fat.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile.

• To store your red cabbage slaw, transfer it to an airtight container. This will keep it fresh and crisp in the refrigerator for up to 3-5 days.
• If you want to extend the life of your slaw, consider adding a bit more apple cider vinegar to the mix. The acidity helps preserve the vegetables.
• Avoid freezing the slaw as the mayonnaise in the dressing can separate and become watery upon thawing, compromising the texture and flavor.
• For a quick refresh, give the slaw a good toss before serving. This redistributes the dressing and revives the cabbage and carrots.
• If you must freeze, prepare the cabbage and carrots separately without the dressing. Store them in freezer-safe bags for up to 2 months. When ready to use, thaw in the refrigerator and mix with freshly made dressing.
• Label your containers with the date to keep track of freshness. This is especially useful if you’re meal prepping or planning ahead for gatherings.
• For best results, always use fresh ingredients when making the slaw. This ensures the most vibrant flavors and textures.

• If you have leftover red cabbage slaw, it's best enjoyed cold, but if you prefer it warm, follow these steps:

  • Stovetop Method:
    • Heat a non-stick skillet over medium heat.
    • Add the red cabbage slaw and stir occasionally for about 3-5 minutes until it's warmed through. Be careful not to overcook, as you want to maintain some crunch.
  • Microwave Method:
    • Place the red cabbage slaw in a microwave-safe dish.
    • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
    • Heat on medium power for 1-2 minutes, stirring halfway through. Check the temperature and heat for an additional 30 seconds if needed.
  • Oven Method:
    • Preheat your oven to 350°F (175°C).
    • Spread the red cabbage slaw evenly on a baking sheet.
    • Cover with aluminum foil to prevent drying out.
    • Bake for about 10-15 minutes, stirring halfway through, until it's warmed to your liking.

• Remember, reheating red cabbage slaw can slightly alter its texture, so it's always best to enjoy it fresh when possible.

• Large mixing bowl: Use this to combine the shredded red cabbage and carrots.

• Small bowl: Use this to whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: Essential for mixing the dressing ingredients until smooth and well combined.

• Knife: Necessary for shredding the red cabbage if it's not pre-shredded.

• Cutting board: Provides a stable surface for shredding the cabbage.

• Measuring cups: Use these to measure out the mayonnaise and shredded carrots accurately.

• Measuring spoons: Use these to measure the apple cider vinegar, honey, salt, and black pepper precisely.

• Tongs or salad tossers: Useful for tossing the cabbage mixture with the dressing to ensure even coating.

Pre-shred the vegetables: Buy pre-shredded red cabbage and carrots from the store to save chopping time.

Use a food processor: Quickly shred the cabbage and carrots using a food processor with a shredding attachment.

Make the dressing ahead: Prepare the mayonnaise, apple cider vinegar, honey, salt, and black pepper dressing in advance and store it in the fridge.

Mix in a large bowl: Use a large mixing bowl to combine everything quickly and evenly.

Let it sit: Allow the slaw to sit for at least 10 minutes to meld flavors, which can be done while you prepare other dishes.