Red Cabbage Slaw Recipe

Red cabbage: Provides a crunchy texture and vibrant color to the slaw.

Carrots: Adds sweetness and additional crunch to the mix.

Mayonnaise: Creates a creamy base for the dressing.

Apple cider vinegar: Adds a tangy flavor that balances the sweetness.

Honey: Provides a natural sweetness to the dressing.

Salt: Enhances the overall flavor of the slaw.

Black pepper: Adds a hint of spice and depth to the dressing.

When shredding the red cabbage, use a mandoline slicer for uniform, thin slices. This ensures that the cabbage absorbs the dressing evenly, giving your slaw a consistent texture and flavor.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar texture and crunch, though the color will be different.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and mild flavor, though it has a higher water content.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor with fewer calories and more protein.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can add a unique flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile that can be less pungent.

• To keep your red cabbage slaw fresh and crisp, store it in an airtight container. This prevents it from absorbing any unwanted odors from the fridge and keeps it crunchy.

• Place the container in the refrigerator. The slaw will stay fresh for up to 3-5 days. The flavors will meld together beautifully over time, making it even tastier.

• If you want to prepare the slaw ahead of time, you can store the shredded red cabbage and carrots separately from the dressing. Combine them just before serving to maintain the best texture.

• For freezing, note that mayonnaise-based dressings don't freeze well. They tend to separate and become watery upon thawing. If you must freeze, consider storing only the shredded cabbage and carrots.

• To freeze the shredded cabbage and carrots, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can be frozen for up to 2 months.

• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare the dressing fresh and mix it with the thawed cabbage and carrots for the best results.

• Always give the slaw a good stir before serving to redistribute the dressing and ensure every bite is flavorful.

• If you must reheat the red cabbage slaw, consider using a skillet. Heat a non-stick skillet over medium heat and add the slaw. Stir frequently to ensure even heating, but be mindful not to overcook, as this can make the cabbage and carrots too soft.
• Another method is to use a microwave. Place the slaw in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious, as microwaving can sometimes make the mayonnaise dressing separate.
• For a more creative approach, consider transforming your leftover slaw into a warm side dish. Sauté the slaw in a pan with a bit of olive oil and a splash of apple cider vinegar. This will give it a slightly different flavor profile while maintaining the integrity of the vegetables.
• If you prefer a cold dish, simply let the slaw come to room temperature. This can be done by taking it out of the refrigerator about 30 minutes before serving. This method preserves the crunchiness of the cabbage and carrots and keeps the dressing intact.

• Large mixing bowl: To combine the shredded red cabbage and carrots.

• Separate bowl: For whisking together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth.

• Knife: To shred the red cabbage if it isn't pre-shredded.

• Cutting board: To provide a surface for shredding the cabbage.

• Measuring cups: To measure out the mayonnaise and shredded carrots.

• Measuring spoons: To measure the apple cider vinegar, honey, salt, and black pepper.

• Tongs or salad tossers: To toss the cabbage and carrots with the dressing evenly.

• Refrigerator: To chill the slaw for at least 30 minutes before serving.

Pre-shredded vegetables: Buy pre-shredded red cabbage and carrots from the store to save chopping time.

Quick dressing mix: Use a jar with a lid to shake the dressing ingredients together quickly.

Batch prep: Make a larger batch of dressing and store it in the fridge for future use.

Food processor: Use a food processor to shred the cabbage and carrots in seconds.

Chill faster: Place the slaw in the freezer for 10 minutes instead of the fridge for 30 minutes to chill it quickly.