Red Cabbage Slaw Recipes

RED CABBAGE SLAW

Steps:

• Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
• Whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper in a mixing bowl. Whisk until well combined.
• Pour dressing over the cabbage mixture and toss to coat evenly.
• Taste for seasonings and adjust accordingly.
• Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

RED-CABBAGE SLAW

Steps:

• In a large bowl, mix together mayonnaise and vinegar.
• Add cabbage and apples; season with coarse salt and ground pepper, and toss to coat. Refrigerate, covered, until ready to serve.

RED CABBAGE COLESLAW

Steps:

• Combine vegetables in a large mixing bowl.
• In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
• Pour hot dressing over vegetables; mix well.
• Refrigerate to blend flavours.
• Leftovers will keep a couple days in the fridge.

RED CABBAGE SLOW SLAW

Steps:

• Put sliced cabbage into a large sealable plastic bag.
• Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
• Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
• Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

RED CABBAGE SLAW

Steps:

• Put the red cabbage in a large bowl with the seeds and toss to combine.
• Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

RED CABBAGE APPLE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.