Description
A vibrant and tangy Red Cabbage Slaw featuring shredded red cabbage, carrots, and fresh herbs, dressed with a zesty vinaigrette or creamy mayo option. Perfect as a refreshing side dish that can be prepared ahead and stored chilled for enhanced flavor.
Ingredients
Scale
Vegetables
- 6 Cups Shredded Red Cabbage
- 1 Cup Shredded Carrots
- ½ Small Red Onion, diced
- ½ Cup Roughly Chopped Cilantro
- 1 Tablespoon Chopped Fresh Dill
Dressing
- ¼ Cup Olive Oil (or ½ Cup Mayonnaise for Creamy Style)
- 3 Tablespoons Apple Cider Vinegar
- 2 ½ Tablespoons White Granulated Sugar
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Mix Vegetables: In a large mixing bowl, combine the shredded red cabbage, shredded carrots, diced red onion, roughly chopped cilantro, and chopped fresh dill. Toss everything together until evenly mixed.
- Prepare Dressing and Combine: Add the sugar, salt, pepper, olive oil (or mayonnaise for a creamy variation), and apple cider vinegar to the bowl with the vegetables. Stir well until the dressing evenly coats all ingredients.
- Chill and Marinate: Cover the bowl and refrigerate for at least one hour, or ideally overnight, to allow the flavors to meld and develop fully. Serve chilled as a refreshing side dish.
Notes
- For a creamier texture, substitute olive oil with mayonnaise as indicated.
- Adjust the amount of sugar to balance the tartness according to your taste preference.
- The slaw can be stored covered in the refrigerator for up to 3 days.
- Use fresh herbs for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Red Cabbage Slaw, Cabbage Salad, Tangy Slaw, Vegan Slaw, Easy Side Dish, No-Cook Salad
