Red Cabbage Coleslaw (Printable Version)
A vibrant, crunchy side dish featuring red cabbage, carrots and herbs in a tangy dressing - perfect for any gathering.
# Ingredients:
→ Vegetables
01 -
6 cups shredded red cabbage
02 -
1 cup shredded carrots
03 -
½ small red onion, diced
→ Fresh Herbs
04 -
½ cup roughly chopped cilantro
05 -
1 tablespoon chopped fresh dill
→ Dressing
06 -
2 ½ tablespoons white granulated sugar
07 -
1 teaspoon salt
08 -
½ teaspoon pepper
09 -
¼ cup olive oil (or ½ cup mayo for creamy style)
10 -
3 tablespoons apple cider vinegar
# Steps to Follow:
01 -
In a large mixing bowl, combine the shredded red cabbage, carrots, diced red onion, chopped cilantro, and fresh dill. Toss well to mix all ingredients evenly.
02 -
Add the sugar, salt, pepper, olive oil (or mayonnaise for creamy version), and apple cider vinegar to the vegetable mixture. Stir thoroughly until all ingredients are well coated with the dressing.
03 -
Cover the bowl and refrigerate for at least one hour, or preferably overnight, to allow flavors to develop and ingredients to marinate properly.
# Additional Notes:
01 -
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
02 -
For best flavor development, prepare a day ahead to allow vegetables to fully absorb the dressing.
03 -
Substitute parsley for cilantro if preferred. Always use fresh herbs rather than dried for optimal flavor.
04 -
For a creamier texture similar to classic coleslaw, use ½ cup mayonnaise instead of olive oil.