Red Cabbage Slaw
A refreshing Red Cabbage Slaw with a homemade vinaigrette, perfect for salads or as a side dish.
Equipment
- measuring cups and spoons
- Balloon Whisk
- Mixing Bowl Set
- cutting board
- Knife Block Set
- Vegetable Peeler
Ingredients
Dressing
- ⅓ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad
- ½ head red cabbage about 6 cups thinly sliced
- 2 medium carrots peeled and cut into matchsticks (about 1 cup)
- ¼ medium red onion very thinly sliced
- 1 cup cilantro chopped
Instructions
Preparation
- Whisk the red wine vinegar, olive oil, maple syrup, salt, and pepper in a large bowl.
- Add the cabbage, carrots, red onion, and cilantro. Toss well to coat the cabbage with the dressing.
- Serve immediately, or cover and refrigerate for up to 4 hours.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. If making in advance, store the salad and vinaigrette separately. The dressing will last up to a week on its own.
Nutrition
Serving: 1servingCalories: 186kcalCarbohydrates: 15gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 635mgPotassium: 406mgFiber: 3gSugar: 9gVitamin A: 6537IUVitamin C: 63mgCalcium: 70mgIron: 1mg
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