Red Cabbage Slaw

5 from 5 votes

This colorful salad is high in fiber, low in calories, and is delicious as a side dish or the base of a meal.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: cabbage recipe, cabbage salad, cabbage slaw, healthy salad, healthy side dish, red cabbage slaw

Servings: portions

Author: The Modern Nonna

Working one cabbage wedge at a time, hold onto the top (the root) and start shredding it by using a serrated y-peeler. Additionally, you can thinly slice it with a knife or use a food processor with the shredder attachment for ease.
Once shredded, add to a bowl. Peel the carrots and julienne each one with a julienne peeler. Alternatively, you can grate them on a cheese grater or try to julienne them with a knife.
Add the julienned carrots to the bowl along with the finely chopped fresh parsley.
I like to add a pinch of salt on top and massage with clean hands so that the cabbage softens a bit.

In a measuring cup or mason jar, add the olive oil, white balsamic vinegar, and honey dijon mustard. Whisk well, pour it over the salad and enjoy with your favourite protein of choice.

A Note on Salt: Red cabbage is incredibly crunchy. To help soften it a bit and make it easier to chew, I sprinkle a pinch of salt onto the shredded cabbage, massage it into the vegetable, and give it a few minutes to lightly wilt.
Special Equipment: This recipe is very adaptable. The cabbage can be shredded with a sharp knife if you don't have a Y-peeler. And the carrots can be shredded if you don't have a julienne peeler.
The Dressing: This is a simple but delicious dressing. Feel free to jazz it up with salt, pepper, fresh or dried herbs, a clove of chopped garlic, a drizzle of honey, or anything else you love in dressing.