Red Cabbage Cole Slaw
A vibrant red cabbage coleslaw with tangy vinegar, mustard, crunchy walnuts, and fresh scallions, perfect for light lunches, barbecues, or as a colorful side dish.
Ingredients
Instructions
- Cut the red cabbage in half and remove the core.
- Shred the cabbage using a food processor or a large knife and place it in a large bowl.
- Pour 1/4 cup of vinegar into a small saucepan and bring to a boil.
- Pour the boiling vinegar over the shredded cabbage and toss quickly until well mixed.
- In a medium bowl, whisk together the remaining 3 tablespoons of vinegar, mustard, salt, and pepper.
- Whisk in the oil until the dressing is emulsified.
- Gradually add the dressing to the cabbage, tossing to coat evenly.
- Taste and adjust the seasoning as needed.
- Shortly before serving, add chopped scallions to the salad.
- Serve the coleslaw sprinkled with toasted walnut halves or pieces.
Tips & Substitutions
For a crunchier slaw, consider adding shredded carrots or sliced apples for a hint of sweetness. If you prefer a different flavor profile, substitute the white wine vinegar with apple cider vinegar. You can also experiment with different nuts, like pecans or almonds, instead of walnuts. A touch of honey or agave can balance the acidity if desired.
Serving Suggestions
This coleslaw pairs beautifully with grilled meats, making it a perfect side for barbecues or picnics. Serve it alongside dishes like Spareribs Kinsale or as a topping for sandwiches. For a light meal, consider adding protein such as shredded chicken or chickpeas, making it suitable for both American recipes and vegan recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve over time, but the cabbage may lose some crunch. To refresh the texture, toss with a little extra dressing before serving. Avoid freezing, as the cabbage won't retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Cabbage Cole Slaw contains roughly 60 calories, with 0g protein, 1g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Yes, you can prepare the slaw a day in advance. However, it's best to add the scallions and walnuts just before serving to maintain their freshness and crunch. The cabbage will soften slightly, but the flavors will develop nicely overnight.
How can I adjust the dressing for a creamier coleslaw?
To make a creamier dressing, mix in 1/2 cup of mayonnaise or Greek yogurt to the vinegar and mustard mixture. You may need to adjust the acidity by reducing the vinegar slightly. This will create a tangy, creamy texture that complements the cabbage well.
What other vegetables can I add to this slaw?
Feel free to get creative! Shredded carrots, bell peppers, or even thinly sliced radishes can add color and flavor. For a spicy kick, try adding sliced jalapeños or red pepper flakes. Just ensure that the added ingredients complement the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).