This red cabbage coleslaw is a tasty, healthy, and versatile side dish that adds a pop of color and flavor to any meal.
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What is red cabbage coleslaw made of?
Red cabbage coleslaw is typically made from a combination of red cabbage, carrots, and a dressing. The finely sliced red cabbage and grated carrots provide a satisfying crunch to the coleslaw, while the dressing adds a refreshing tangy flavor to it.
Is red cabbage coleslaw healthy?
Red cabbage is a nutrient-dense vegetable that is rich in antioxidants, fiber, and vitamin C. Carrots are also a good source of beta-carotene, which is converted to vitamin A in the body. The combination of these two vegetables makes for a healthy and nutritious side dish.
What makes red cabbage coleslaw a great summer cookout recipe?
My red cabbage coleslaw is a sweet, light side that is perfect for any cookout. When it comes to coleslaw I'm a bit of a snob. I don't like my coleslaw loaded with mayonnaise and I especially don't like it if it doesn't have a little sweet zip to it. My red cabbage coleslaw has both of these things. Plus, it's so easy to put together.
The simplicity of this coleslaw comes from the ease of using the food processor. Riley loves making this coleslaw because she feels like an active participant in the process because she gets to push the button that does all the work on the food processor.
Therefore, she has made the coleslaw, which is fine by me. I find that if she actively helps make something then she is more likely to eat it. Plus, she loved the fact that the coleslaw looked purple (Her favorite color is purple).
What to serve with red cabbage coleslaw?
Red cabbage coleslaw is a versatile side dish that pairs well with many different types of dishes. It can be served alongside grilled meats, sandwiches, or as a topping for tacos and burgers.
If you're looking for more cookout inspiration, be sure to check out my Caprese Burger recipe.
Red Cabbage Coleslaw Recipe
Ingredients
- ½ Head Green Cabbage Roughly Chopped
- ¼ Head Red Cabbage Roughly Chopped
- 4 Carrots Peeled and Roughly Chopped
- ½ cup Mayonnaise
- ⅙ Cup Sugar
- ⅛ Cup Cider Vinegar
Instructions
- Combine both cabbages and carrots in the food processor and pulse.
- Coat with mayonnaise, sugar and cider vinegar.
Nutrition
FAQs:
How do you cut red cabbage for coleslaw?
Cutting red cabbage for coleslaw is fairly simple. Here's how to do it:
Remove the outer leaves of the red cabbage and discard them. First cut the head of cabbage in half, from the stem to the top. Cut each half in half again, so you have four quarters of cabbage. Cut out the tough stem at the bottom of each quarter. Slice each quarter of cabbage as thinly as possible with a sharp knife.
You can also use a mandoline or food processor with a slicing blade to achieve even thinner slices.
What's the difference between cabbage slaw and coleslaw?
There is no difference between cabbage slaw and coleslaw as they both refer to the same dish. "Coleslaw" is a term that originated from the Dutch word "koolsla," which means "cabbage salad."
"Cabbage slaw" is simply another term for coleslaw that emphasizes the use of cabbage as the primary ingredient. In some cases, "slaw" may be used as a shorter, more informal term for "coleslaw."
Can you eat red cabbage raw in a salad?
Yes, red cabbage can be eaten raw in a salad. In fact, raw red cabbage is a popular ingredient in salads because it adds a crunchy texture and a vibrant purple color.
To use raw red cabbage in a salad, it's important to slice it thinly so that it's easier to chew and mix with other ingredients.
Note that some people may find raw red cabbage difficult to digest or may experience gas or bloating after eating it raw. If you have digestive issues or are unsure about eating raw red cabbage, it may be best to cook it lightly before adding it to your salad.
Joan@Chocolate and More
Jenny, this is almost too pretty to eat but I have to say it wouldn't last 10 minutes in my house, I love cabbage and especially in cole slaw. Can't wait to giv this recipe a try. Thanks for sharing and I'll be featuring you this week at Thursday's Treasures!
Lynn H @ Turnips 2 Tangerines
This slaw looks great! What a nice change from the usual summer slaws~ Lynn @ Turnips 2 Tangerines
Meghan @ The Tasty Fork
I totally agree! I hate mayo based coleslaws! It's too heavy and not safe to keep out long in the summer heat. (Hello food poisoning!) I'll totally make this slaw! Looks soooo good!