Red Cabbage Slaw Recipe

Red cabbage: Provides a crunchy texture and vibrant color to the slaw.

Carrots: Adds sweetness and an additional crunch to the mix.

Mayonnaise: Acts as the creamy base for the dressing.

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

Sugar: Enhances the overall flavor by adding a touch of sweetness.

Salt: Brings out the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the slaw.

When preparing red cabbage, make sure to slice it thinly and uniformly. This ensures that the slaw has a consistent texture and allows the dressing to coat each piece evenly. Using a mandoline slicer can help achieve this precision. Additionally, letting the slaw sit for at least 10 minutes before serving allows the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.

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

• grated carrots - Substitute with grated zucchini: Zucchini provides a similar texture and moisture content, though the flavor will be milder.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with a tangy flavor, and it's a healthier alternative.

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

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note and can help balance the acidity.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the visible black specks.

• Store the red cabbage slaw in an airtight container to maintain its crispness and flavor. Glass containers with tight-fitting lids are ideal.
• Keep the container in the refrigerator. The slaw will stay fresh for up to 3-5 days.
• Before serving, give the slaw a quick toss to redistribute the dressing, as it may settle at the bottom.
• If you notice any excess liquid at the bottom of the container, simply drain it off to keep the slaw from becoming soggy.
• For longer storage, freezing is an option, but be aware that the texture of the cabbage and carrots may change slightly.
• To freeze, place the slaw in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the slaw in the refrigerator overnight. Once thawed, drain any excess liquid and give it a good toss before serving.
• For best results, consider adding a fresh batch of the dressing after thawing to enhance the flavor and texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover red cabbage slaw to the skillet.
  3. Stir occasionally for about 3-5 minutes until warmed through.
  4. Serve immediately.

• Microwave Method:

  1. Place the red cabbage slaw in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

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

• Steaming Method:

  1. Fill a pot with about an inch of water and bring to a simmer.
  2. Place the red cabbage slaw in a steamer basket.
  3. Cover and steam for about 3-5 minutes.
  4. Check for desired warmth and serve immediately.

• Large mixing bowl: To combine the shredded red cabbage and grated carrots.

• Small bowl: For whisking together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Grater: To grate the carrots.

• Knife: To shred the red cabbage.

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

• Measuring cups: To measure out the mayonnaise and grated carrots.

• Measuring spoons: To measure the apple cider vinegar, sugar, salt, and black pepper.

• Tongs: To toss the slaw and ensure the dressing coats the vegetables evenly.

Pre-shred the cabbage: Buy pre-shredded red cabbage from the store to save time on preparation.

Use a food processor: Quickly grate the carrots using a food processor instead of doing it by hand.

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

Batch prep: Double the recipe and store extra slaw in the fridge for quick meals throughout the week.