This red cabbage slaw is what you make when you want to pretend you brought a “simple side,” but it ends up being the thing everyone keeps scooping onto their plate. It is crisp, crunchy, bright, and just the right amount of tangy. Pile it on tacos, load it onto hot dogs, or grab a fork and eat it straight from the bowl because honestly, it is that good. Light, refreshing, and slightly addictive, this is not your average coleslaw.
If you are building out a full-blown summer spread, this slaw fits right in. Braised Pork Ribs bring that fall-apart, backyard barbecue energy that pairs perfectly with something crisp and refreshing on the side. For dessert, Strawberry Dump Cake is an easy, bright crowd pleaser that tastes like summer in a pan. And to keep everyone cool, Ranch Water Cocktail or State Fair Lemonade adds that ice-cold, sunshine-in-your-hand kind of vibe that just feels right this time of year.
Equipment
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Ingredients
- Freshly squeezed lemon juice
- Olive oil
- Dijon mustard
- Apple cider vinegar
- Honey
- Salt
- Pepper
- Red cabbage – 1 head
- Green onions
Directions
In a large mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Mix in the red cabbage and green onions.
Cover the bowl and refrigerate it for at least one hour before serving.
How should I store my Red Cabbage Slaw?
- Red Cabbage Slaw should be stored in an airtight container in the refrigerator for 3-4 days. Serve chilled.
- Do not recommend freezing.
FAQs (Because Life’s Too Busy for Guesswork)
The standard way would be to cut the cabbage into quarters, cut out the core, and with a very sharp straight-blade knife, make thin slices. Another option is to use the slicing blade on a food processor.
If you want the slaw to be creamy, you can add 2 tablespoons of plain Greek yogurt, sour cream, or mayonnaise (vegan or regular).
Yes, if you would like it to be a little tarter, you can add more lemon juice or apple cider vinegar. If you want it to be sweeter, you can increase the honey. You could also slice fruit like apples, mangos, or pineapples and add them to help add sweetness.
When you cut the cabbage in quarters, you will see a solid white piece that is attached to the part of the core you can see from the outside. Cut out that whole white center.
What are substitutions that I can make?
- Olive oil – Avocado oil is another alternative.
- Dijon mustard – Alternative options would be stone-ground or brown mustard.
- Apple cider vinegar – White wine or rice wine vinegar is another option.
- Honey – Agave or sugar can both be used as substitutes.
How should I store my leftovers?
- Smoked Brisket
- Grilled Hamburgers
- Pulled pork
- Hot dogs
- Grilled Chicken
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Red Cabbage Slaw
Equipment
- Knife and cutting board
- Large mixing bowl and lid
- Measuring cups and spoons
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 head red cabbage cored and thinly sliced
- 3 green onions sliced
Instructions
- In a large mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Mix in the red cabbage and green onions.
- Cover the bowl and refrigerate it for at least one hour before serving.
