Red Cabbage Slaw
This red cabbage slaw is tossed in a bright lemon Dijon dressing for a crisp, tangy side dish. It’s quick to prepare and perfect for barbecues, tacos, or weeknight dinners.
Servings: 6 people
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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.
Notes
• For thinly sliced cabbage, cut it into quarters, remove the solid white core from each section, then use a sharp straight blade knife to slice thinly. A food processor with a slicing blade also works for faster prep.
• The core is the firm white center visible once the cabbage is quartered. Trim it out completely before slicing to avoid tough pieces in the slaw.
• To make the slaw creamy, stir in about 2 tablespoons of plain Greek yogurt, sour cream, or mayonnaise, either regular or vegan.
• Adjust the flavor balance to taste. Add more lemon juice or apple cider vinegar for extra tartness, increase the honey for sweetness, or mix in sliced fruit like apples, mango, or pineapple for natural sweetness.