Red Cabbage Slaw
Red cabbage, jalapeno, and carrots are dressed with a bright sweet and spicy dressing in this easy red cabbage slaw recipe. Perfect for BBQs or healthy meal prep.
Equipment
- Small glass jar
Ingredients
- 1 head red cabbage shredded
- 2 medium carrots peeled and shredded, about 3 cups
- 1 green chili or jalapeno deseeded and diced
- 2 green onions chopped
- 2 tablespoons chopped fresh parsley
For the dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar or sub with red wine vinegar or lemon
- 1 teaspoon maple syrup or honey
- ⅛ teaspoon cayenne powder
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Start by shredding the cabbage and carrots. I use a mandoline and a box grater to make quick work of this task. Use a chef’s knife to dice the chili or jalapeno and chop the spring onions.
- Mince the garlic and place all of the sauce ingredients into a small jar, and shake until well combined. You can also make the dressing in the bowl, and mix it with a whisk. I think it’s more fun (and less mess) to use a jar.
- In a large bowl, add the vegetables and toss them with the dressing until combined. Taste the slaw and adjust seasonings if needed. Chill the slaw in the fridge for at least 30 minutes before serving
Notes
- Add more crunchy vegetables if you wish. Cucumbers, bell peppers, or snap peas would be delicious.
- Try including fresh herbs like parsley or cilantro for extra flavor. I think mint would also taste good here.
- Don’t want your slaw to be too spicy? Leave out the peppers and/or the cayenne in the dressing.
- Use maple syrup, honey, or your favorite liquid sweetener. Using a low-carb sweetener could make this salad keto-friendly.
Nutrition
Calories: 184kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 118mg | Potassium: 634mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7656IU | Vitamin C: 127mg | Calcium: 111mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/red-cabbage-slaw/