The traditional coleslaw gets a colourful makeover with this red cabbage coleslaw recipe. All you need is shredded cabbage, sweet carrot, and green onions, mixed with a creamy-tangy dressing. This slaw is dressed lightly with zest and balances richness with a touch of sweetness and a dash of mustard.
Originally from Europe, coleslaw, a salad often made with green cabbage, became an American BBQ staple rather quickly. Not only is the red cabbage variant more visually appealing, but it also has more antioxidants and vitamin C, which increase its nutritional value. To make this coleslaw recipe healthier, you can also add Greek yoghurt instead of mayonnaise. And if you want it spicy, add jalapeños. The possibilities are unlimited.
This flavourful and easy-to-prepare red cabbage coleslaw is perfect for topping sandwiches, going with kebabs, or just eating by the spoonful.
Ingredients
UNITSIngredients
2 cupsRed cabbage, thinly shredded (For Red Cabbage Coleslaw)
Finely shred the red cabbage, julienne or grate the carrot, and slice the green onions. Transfer these vegetables to a mixing bowl.
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Step 2: Make the Dressing
Use a small bowl to make the dressing. Start with adding mayonnaise, honey, and apple cider vinegar. Add mustard, celery seeds, salt, and pepper, and whisk until creamy and smooth.
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Step 3: Toss & Season
Drizzle the dressing over the veggies. Add fresh coriander and toss everything together until it's nicely coated.
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Step 4: Chill and Serve
Feel free to taste and tweak the seasoning to your liking. Cover and refrigerate for at least 5 minutes for flavours to meld (longer is even better). Enjoy chilled.