Red Cabbage Slaw is all dressed up with shredded carrots and a tasty homemade Apple Cider vinaigrette. It’s light, crunchy, full of zingy flavors, and makes a great side dish or even an excellent starter.
Red Cabbage Slaw with Carrots
Cabbage Slaw and homemade moonshine, friends! It’s the summer life of a Macedonian! 😊 Thus, please dive right in and enjoy the bright, tasty goodness of our cabbage slaw. It’s a real treat for your taste buds! This recipe features an exquisite blend of shredded red cabbage, carrots, and thinly sliced green onions, deliciously combined to create a salad that is as nutritious as it is appetizing.
Remember those Barbecue Ribs from the other day? THOSE with THIS = summer-food-heaven! Add shots of homemade moonshine to the mix and you’ve got 4 happy people singing patriotic songs from sun-up to sun-down. Yeah. That happened.
Apple Cider Vinaigrette
Our cabbage slaw is set apart by a tangy, homemade apple cider vinaigrette. Made with a mix of Dijon mustard, minced garlic, and extra virgin olive oil and complemented by apple cider vinegar, this dressing adds a perfect tangy counterpoint to the crunchy vegetables. The additional freshness of lemon juice, a hint of sweetness from honey, a sprinkle of chili powder for a bit of heat, and a dash of vanilla extract for a nuanced flavor make this vinaigrette a must-try!
How To Make Red Cabbage Slaw
- Start by arranging the shredded cabbage, carrots, and green onions in a large salad bowl.
- Next, mix together the Dijon mustard, garlic, olive oil, unfiltered apple cider vinegar, lemon juice, honey, vanilla extract, chili powder, salt, and pepper.
- Pour the dressing over the cabbage mixture and give it a good toss to evenly coat the vegetables.
- After combining, give it a taste and tweak the seasoning as necessary to suit your taste.
- Allow the cabbage slaw to chill in the refrigerator for 15 minutes and up to 1 hour. This step allows the flavors to meld and enhances the overall taste of the salad.
Tips for Making a Slaw
- Shred your cabbage and carrots as thinly as possible. This will give the slaw a nice texture and allow the dressing to better penetrate the vegetables.
- Allow the slaw to sit for at least 15 minutes or even a couple of hours if you have time. This allows the flavors to meld together and the vegetables to soften slightly in the vinaigrette.
- Always taste your slaw before serving. Depending on the acidity of your apple cider vinegar or the sweetness of your carrots, you may need to adjust the seasoning.
- Fresh ingredients are key for a great coleslaw.
Remember, the best part about a recipe like this is that it’s flexible. Feel free to adjust it to your taste or mix in other veggies you might have on hand.
This slaw pairs beautifully with a variety of dishes. Try it with grilled carne asada, chicken skewers, in a pulled pork sandwich, or alongside a simple grilled cheese sandwich. Its refreshing crunch makes it a versatile side.
But I like cakes, too. I just inhaled a slice of this Cinnamon Roll Coffee Cake for breakfast. For the rest of the day, looks like I’ll be enjoying protein shakes. 😁 I could’ve just reached for my uber-healthy Blender Muffins, but nah, I didn’t.
A great salad is all about balance, and this slaw perfectly marries the crisp, fresh veggies with the tangy vinaigrette to bring you a dish that you’ll want to make again and again. From hereon, we just need to properly celebrate what is in our present – flip flops, barbecues, and a fantastically textured Cabbage Slaw.
Red Cabbage Slaw with Carrots
- 1 small head red cabbage, shredded
- 4 large carrots, shredded
- 4 green onions, thinly sliced
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ⅓ cup Extra Virgin Olive Oil
- ¼ cup Unfiltered Apple Cider Vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey, as needed, for sweetness
- ¼ teaspoon pure vanilla extract, for flavor, optional
- ¼ teaspoon chili powder, or to taste
- salt and fresh ground black pepper, to taste
- chopped fresh parsley, for garnish
- Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
- In a mixing bowl, whisk together the Dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt, and pepper; whisk until well combined.
- Pour the dressing over the cabbage mixture and toss to combine.
- Taste for seasonings and adjust accordingly.
- Place in the refrigerator for 15 minutes and up to 2 hours.
- Remove from fridge and garnish with chopped parsley.
- Shredding: Cut the cabbage and carrots super thin. It’ll make the slaw extra tasty because the dressing can get into the veggies better.
- Wait Time: Let your slaw chill in the fridge for 15 minutes or longer. It gives time for the flavors to mix and makes the veggies a bit softer.
- Taste Test: Try a bite before serving. Add more salt, pepper, or honey if you need to, based on how sour your vinegar is or how sweet your carrots are.
- Use fresh ingredients for a better slaw. Fresh lemon juice and garlic make a big difference.
- Serving Tips: You can eat this slaw with grilled meats, pulled pork sandwiches, or even grilled cheese.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.