red cabbage coleslaw recipe
The Best red cabbage coleslaw recipe
I’m so excited to share with you my favorite red cabbage coleslaw recipe that’s been a staple in our household for years. This dish has its roots in traditional European cuisine, where red cabbage was a common ingredient. The sweetness of the cabbage pairs perfectly with the tanginess of the vinegar, creating a flavor combination that’s both refreshing and satisfying.
One of the things I love about this recipe is the simplicity of its ingredients – just shredded cabbage, mayonnaise, vinegar, salt, and pepper. It’s a great way to get your daily dose of vitamins and minerals from the cabbage, and it’s also incredibly easy to make. I’ve made this coleslaw countless times for family gatherings, potlucks, and even as a side dish for everyday meals.
My kids love helping me shred the cabbage and mix the dressing – it’s a fun activity that gets them involved in the kitchen. And let me tell you, this coleslaw is always a hit! It’s perfect for hot summer days when you want something light and crunchy to accompany your favorite barbecue or grilled meats.
But it’s also great for everyday meals when you need a healthy and tasty side dish. Plus, it’s incredibly versatile – you can serve it as is, or add some chopped carrots or bell peppers to give it an extra boost of color and flavor. The best part?
This recipe makes a huge batch that’s perfect for feeding a crowd. I like to make it on Sundays when we have family gatherings or when I’m planning a big outdoor event. It’s one of those recipes that never fails to impress – everyone loves it!
And the best part? It’s ridiculously easy to make ahead of time – just prep the ingredients and store them in separate containers until you’re ready to assemble the coleslaw.
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Red Cabbage Coleslaw
A vibrant and crunchy coleslaw made with shredded red cabbage and a tangy dressing. This side dish is perfect for barbecues, picnics, or as a topping for tacos and sandwiches.
🥘Ingredients
For the Coleslaw
For the Dressing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Cabbage Coleslaw Works
This red cabbage coleslaw recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need a quick and easy side dish for your family dinner.
One of my favorite things about this recipe is how easily adaptable it is – feel free to add in some chopped carrots or bell peppers for an extra boost of color and flavor.
And don’t worry if you have leftovers – this coleslaw keeps beautifully in an airtight container in the fridge for up to 5 days.
❓ Frequently Asked Questions About Red Cabbage Coleslaw
Q: What type of vinegar should I use for this recipe?
A: For this recipe, I recommend using apple cider vinegar or white wine vinegar – both will add a nice depth of flavor to the coleslaw without overpowering the other ingredients.
Q: Can I use pre-shredded cabbage instead of shredding it myself?
A: While pre-shredded cabbage will save you time in the short term, it won’t have the same texture as freshly shredded cabbage – so if you can spare the extra minute or two to shred it yourself, trust me, it’s worth it!
Q: How do I store leftover coleslaw?
A: To keep your leftover coleslaw fresh for longer, store it in an airtight container in the refrigerator at 40°F (4°C) or below. If you won’t be serving it within 24 hours, consider freezing it – just thaw it overnight in the fridge before serving.
Q: Can I make this coleslaw with Greek yogurt instead of mayonnaise?
A: Absolutely! In fact, Greek yogurt will add an extra layer of creaminess and tanginess to your coleslaw – just be aware that using yogurt will change up the flavor profile slightly.
Q: Do I need to cook my red cabbage before making this recipe?
A: Nope! You can use either raw or cooked red cabbage for this recipe – if using cooked cabbage, just be sure to let it cool before shredding and mixing with the other ingredients.
