Red Cabbage Slaw
Red cabbage and carrots are thinly sliced and doused in a tangy, and slightly sweet vinaigrette in under 30 minutes
Ingredients
Slaw
- 1 head red cabbage shredded
- 3 cups grated carrots
- 2 tablespoons chopped cilantro
- 1 shallot diced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the shredded cabbage grated carrots into a large bowl.
- Add in the chopped cilantro and diced shallot.
- In a small bowl or cup, combine the dressing ingredients and mix until well combined.
- Pour the dressing over the cabbage mixture and stir to combine.
- Chill for one hour prior to serving.
Notes
Red cabbage slaw will last up to four days in the refrigerator when stored in an airtight container. To enjoy it at its best, make sure that you serve it cold and give it a quick stir before serving to ensure that the dressing is evenly distributed.
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 353mg | Potassium: 423mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9190IU | Vitamin C: 63mg | Calcium: 65mg | Iron: 1mg
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