Red Cabbage Slaw Recipe

Red cabbage: The main ingredient, providing a crunchy texture and vibrant color.

Olive oil: Adds a rich, smooth flavor to the dressing.

Apple cider vinegar: Gives the slaw a tangy kick and helps balance the sweetness.

Honey: Adds a touch of natural sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Freshly ground black pepper: Adds a bit of heat and depth to the dressing.

To achieve a more vibrant and crisp red cabbage slaw, consider soaking the shredded cabbage in ice water for about 10 minutes before combining it with the dressing. This step helps to enhance the cabbage's natural crunch and color. After soaking, make sure to drain and pat the cabbage dry thoroughly to prevent the slaw from becoming watery.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar texture and crunch, though the flavor is slightly milder.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a great alternative.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and tanginess, though the flavor profile is slightly different.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and is also a natural sweetener.

• salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store your red cabbage slaw, transfer it to an airtight container. This will help maintain its crispness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. Your slaw will stay fresh for up to 3-5 days. The apple cider vinegar in the dressing acts as a natural preservative, helping to keep the cabbage crunchy.
• If you want to prepare the slaw in advance, you can store the shredded red cabbage and the dressing separately. Combine them just before serving to ensure maximum freshness and crunch.
• For freezing, it's best to avoid freezing the slaw as a whole. The texture of cabbage can become mushy when thawed. However, you can freeze the dressing separately in a small container or ice cube tray.
• If you must freeze the slaw, blanch the shredded red cabbage in boiling water for 2 minutes, then plunge it into ice water to stop the cooking process. Drain and pat dry before freezing in a zip-lock bag or airtight container.
• Label your containers with the date to keep track of freshness. Frozen cabbage can last up to 2 months in the freezer.
• When ready to use, thaw the cabbage in the refrigerator overnight. Mix with the pre-made dressing and let it sit for at least 10 minutes before serving to allow the flavors to meld.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover red cabbage slaw to the skillet.
  4. Stir occasionally, allowing the slaw to heat evenly for about 3-5 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the red cabbage slaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the slaw 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 the slaw with aluminum foil to prevent it from 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 a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Add the red cabbage slaw to the steamer basket.
  4. Cover and steam for about 3-5 minutes until heated through.
  5. Serve immediately.

• Large mixing bowl: To combine and toss the shredded red cabbage with the dressing.

• Small bowl: To whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To shred the red cabbage if it isn't pre-shredded.

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

• Measuring spoons: To measure out the olive oil, apple cider vinegar, honey, salt, and black pepper accurately.

• Tongs: To toss the cabbage with the dressing evenly.

• Serving bowl: To present the red cabbage slaw once it has marinated.

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

Use a jar for dressing: Combine olive oil, apple cider vinegar, honey, salt, and black pepper in a jar and shake vigorously to mix quickly.

Make ahead: Prepare the slaw a day in advance and store it in the fridge to allow the flavors to meld even more.

Batch prep: Double the recipe and store extra slaw for future meals, saving time on subsequent days.