Red Cabbage Slaw

5 from 1 vote

Crunchy red cabbage and carrot slaw with fresh mint and parsley in a tangy olive oil and cider vinegar dressing, with no mayo. Ready in 15 minutes.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

Ingredients

½ head red cabbage (around 400g)
2 small carrots
1 small handful fresh mint
1 small handful fresh parsley
4 tbsp extra virgin olive oil
3 tbsp apple cider vinegar
½ tbsp maple syrup or honey
Salt and pepper to taste

Instructions

Quarter the cabbage, cut out the core and slice it very thinly into a large bowl, using a mandoline, grater or knife.
Peel and grate the carrots and finely chop the mint and parsley. Add them to the bowl with the cabbage.
Whisk the extra virgin olive oil, apple cider vinegar, maple syrup, salt and pepper together.
Pour the dressing over the cabbage mix and toss well. If possible, chill for 30 minutes before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Keep in an airtight container in the fridge for up to 2 days. Mix well before serving.

To Freeze: I wouldn’t recommend freezing this recipe.

Tip 1: This slaw is perfect in tacos! Fish, prawn or bean tacos all work, and it is great in wraps and burgers too.

Tip 2: Another delicious way to enjoy this slaw is with your meat or fish! It's great in pork sandwiches. You could also serve it alongside beef, chicken or salmon.

Tip 3: Feel free to add different flavours to the dressing to match your main dish. Dill, celery seed, or lime juice are some options.

Nutrition