Red Cabbage Slaw Recipe

Red cabbage: Provides a crunchy texture and vibrant color to the slaw.

Carrots: Adds sweetness and additional crunch to the dish.

Mayonnaise: Creates a creamy base for the dressing.

Apple cider vinegar: Adds tanginess and helps balance the sweetness.

Honey: Provides a natural sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spice and depth to the dressing.

When preparing the red cabbage and carrots, make sure to shred and grate them finely. This ensures that the dressing coats each piece evenly, resulting in a more flavorful and cohesive slaw. Additionally, letting the slaw sit for at least 10 minutes allows the vinegar and honey to slightly soften the cabbage, enhancing the overall texture and taste.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and crunch but a milder flavor.

• grated carrots - Substitute with grated zucchini: Zucchini provides a similar texture and moisture content, though the flavor is less sweet.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added tang and fewer calories.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor that is less pungent.

• 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. The slaw will stay fresh for up to 3-5 days. The apple cider vinegar in the dressing acts as a natural preservative, helping to extend its shelf life.
• If you notice any excess liquid pooling at the bottom of the container, simply drain it off before serving. This will keep your slaw from becoming soggy.
• For freezing, it's best to freeze the shredded red cabbage and grated carrots separately from the dressing. Place the vegetables in a freezer-safe bag, removing as much air as possible before sealing.
• Label the bag with the date and contents, then lay it flat in the freezer. The vegetables can be frozen for up to 2 months.
• When you're ready to use the frozen vegetables, thaw them in the refrigerator overnight. Once thawed, drain any excess moisture and pat them dry with a paper towel.
• Prepare the dressing fresh as per the recipe instructions. Combine the thawed vegetables with the dressing, and let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
• Avoid freezing the mayonnaise-based dressing, as it can separate and become watery upon thawing, which will affect the texture and taste of your slaw.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the oil or butter is hot, add the red cabbage slaw.
  4. Stir occasionally, heating for about 3-5 minutes until warmed through.
  5. Serve immediately for a slightly warm, yet still crunchy slaw.

• 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. Check the temperature and heat in additional 30-second intervals if needed.

• 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 baking sheet with aluminum foil to prevent 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 the red cabbage slaw in a steamer basket.
  3. Set the steamer basket over the boiling water.
  4. Cover and steam for about 3-5 minutes.
  5. Remove from heat and serve immediately for a tender yet flavorful slaw.

• Large mixing bowl: To combine the shredded red cabbage and grated carrots.

• Small bowl: For whisking together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth and well combined.

• Grater: To grate the carrots finely.

• Knife: To shred the red cabbage.

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

• Measuring cups: To measure out the mayonnaise and apple cider vinegar accurately.

• Measuring spoons: To measure the honey, salt, and black pepper precisely.

• Tongs or salad tossers: To toss the cabbage and carrots with the dressing evenly.

• Serving bowl: To present the finished slaw.

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

Use a food processor: Grate the carrots quickly using a food processor instead of a hand grater.

Make the dressing ahead: Prepare the mayonnaise, apple cider vinegar, and honey dressing in advance and store it in the fridge.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients efficiently and reduce mess.

Let it sit overnight: Prepare the slaw the night before to allow flavors to meld, saving time on the day of serving.