Description
A vibrant and crunchy red cabbage slaw recipe with a creamy and tangy dressing, perfect as a refreshing side dish or topping for tacos and sandwiches.
Ingredients
Units
Scale
Red Cabbage Slaw:
- 5 cups (15 ounces) red cabbage, thinly sliced
- 2 carrots, grated
- 1 handful parsley, finely chopped
Red Cabbage Slaw Dressing:
- 1/3 cup vegan mayo or regular mayo
- 1/3 cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: Whisk together mayo, yogurt, apple cider vinegar, mustard, sugar, salt, and pepper. Set aside.
- Cut the cabbage: Slice the red cabbage thinly. You need about 5 cups.
- Prepare the slaw: In a large bowl, combine red cabbage, grated carrots, and parsley.
- Toss and serve: Mix the slaw with the dressing until well combined. Serve immediately or refrigerate for up to 3 days.
Notes
- This slaw is best served fresh but can be stored in the fridge for a few days.
- Adjust sweetness and salt in the dressing to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
