Description of this recipe: This vibrant and flavorful Red Cabbage Coleslaw with Apple & Carrot is a refreshing twist on the classic side dish. Ditching the traditional mayonnaise-based dressing, this recipe features a light and tangy homemade apple cider vinegar dressing that perfectly complements the crisp red cabbage, sweet apple, and crunchy carrot. It’s a healthy, delicious, and visually appealing addition to any meal.
Why you will love this recipe:
This coleslaw is incredibly versatile and can be enjoyed in so many ways. It’s perfect as a side dish for barbecues, picnics, or weeknight dinners. The bright colors and fresh flavors make it a welcome addition to any table. Because it doesn’t contain mayonnaise, it’s lighter and healthier than traditional coleslaw, making it a guilt-free pleasure. The crisp texture holds up well, making it ideal for meal prepping or serving at potlucks. Plus, the combination of sweet apple, crunchy carrot, and tangy dressing is simply irresistible. The option to add jalapeno gives a nice kick.
Ingredients:
- 4 cups of thinly sliced red cabbage (about 1/2 a medium cabbage)
- 1 cup of shredded carrot (I used a pre-shredded bag from the store)
- 1/4 cup of sliced green onion
- 1/4 cup of finely chopped cilantro leaves (optional)
- 1 large jalapeno, quartered & thinly sliced (optional)
- 1 medium Granny Smith apple, cut into matchstick pieces (about 1 1/2 cups)
- 1 cup of homemade apple cider vinegar dressing (my whisked, non-creamy version)
- Sea salt, to taste
- Black pepper, to taste
Preparation:
Step 1: Prepare the Apple Cider Vinegar Dressing. In a small bowl, whisk together the ingredients for your favorite apple cider vinegar dressing. Alternatively, you can shake the dressing in a jar. Taste and adjust the sweetness, tanginess, or oiliness to your liking. If you prefer a sweeter coleslaw, add a bit more sweetener (honey, maple syrup, or sugar). For a tangier flavor, add more apple cider vinegar. A touch more mustard can add a bit more complexity, too. Set the dressing aside.
Step 2: Prepare the Vegetables. Thinly slice the red cabbage. A mandoline can be helpful for achieving uniform slices, but a sharp knife works just as well. Shred the carrot using a grater or purchase pre-shredded carrots to save time. Slice the green onion and finely chop the cilantro (if using). If you like heat, prepare the jalapeno by quartering it lengthwise and thinly slicing it.
Step 3: Prepare the Apple. Core the Granny Smith apple and cut it into matchstick pieces. To prevent browning, you can toss the apple pieces with a squeeze of lemon juice, but this is generally not necessary if you’re assembling the coleslaw immediately.
Step 4: Combine the Ingredients. In a large mixing bowl, combine the thinly sliced red cabbage, shredded carrot, sliced green onion, chopped cilantro (if using), sliced jalapeno (if using), and apple matchsticks.
Step 5: Dress and Season. Pour the apple cider vinegar dressing over the vegetables and apple. Toss well with tongs or two forks to ensure that all the ingredients are evenly coated with the dressing. Season with sea salt and black pepper to taste. Start with a small amount of salt and pepper and adjust as needed.
COOKING Rating: No Cooking Required
Serving Suggestions:
- As a side dish: Serve alongside grilled chicken, fish, or burgers.
- As a topping: Top tacos, sandwiches, or pulled pork with a generous scoop of coleslaw.
- In salads: Add a scoop of coleslaw to a green salad for extra flavor and crunch.
- With Asian-inspired dishes: This coleslaw pairs well with Asian-inspired dishes like spring rolls or stir-fries.
- As a light lunch: Enjoy a bowl of coleslaw as a light and refreshing lunch.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Adjust the amount of dressing to your liking. If you prefer a drier coleslaw, use less dressing. If you like a wetter coleslaw, add more dressing.
- To prevent the apple from browning, toss it with a squeeze of lemon juice before adding it to the coleslaw.
- If you’re making the coleslaw ahead of time, store the dressing separately and add it just before serving to prevent the coleslaw from becoming soggy.
- The longer the coleslaw sits, the more the flavors will meld together. For the best flavor, make it at least 30 minutes before serving.
- Add other vegetables: Feel free to add other vegetables to the coleslaw, such as shredded Brussels sprouts, chopped bell peppers, or thinly sliced fennel.
- Spice it up: For a spicier coleslaw, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
- Add nuts or seeds: Add a handful of toasted nuts or seeds, such as almonds, walnuts, or sunflower seeds, for extra crunch and flavor.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Nutritional Information: (approximations will vary based on specific ingredients and quantities used)
Calories: Approximately 150-200 per serving Protein: Approximately 2-3 grams per serving Sodium: Approximately 50-100mg per serving (depending on salt added)
Conclusion:
This Red Cabbage Coleslaw with Apple & Carrot is a delightful and healthy alternative to traditional mayonnaise-laden coleslaw. The vibrant colors, crisp textures, and tangy-sweet flavors make it a standout dish that’s perfect for any occasion. Whether you’re looking for a light side dish, a flavorful topping, or a healthy snack, this coleslaw is sure to please. The recipe is easily customizable to suit your taste preferences, so feel free to experiment with different vegetables, spices, and nuts. Enjoy this refreshing and guilt-free coleslaw as a part of your balanced diet.
Questions and Answers about this Recipe:
Q1: Can I make this coleslaw ahead of time? A: Absolutely! In fact, this coleslaw often tastes better after it has had a chance to sit for a while, allowing the flavors to meld together. You can prepare it up to a day in advance. However, to prevent it from becoming too soggy, store the dressing separately and add it just before serving. Also, be aware that the apple can turn pinkish over time as the red cabbage dyes it.
Q2: I don’t have apple cider vinegar. Can I use a different type of vinegar? A: Yes, you can substitute other types of vinegar, but the flavor will be slightly different. White wine vinegar or rice vinegar would be good alternatives. Avoid using balsamic vinegar, as its strong flavor might overpower the other ingredients. Adjust the sweetness of the dressing as needed, depending on the type of vinegar you use.
Q3: I don’t like cilantro. What can I substitute? A: If you’re not a fan of cilantro, you can simply omit it. Alternatively, you could substitute another fresh herb, such as parsley or chives.
Q4: Can I add protein to this coleslaw to make it a complete meal? A: Yes, you can easily add protein to this coleslaw. Grilled chicken, shredded tofu, chickpeas, or edamame would all be great additions.
Q5: How long will this coleslaw last in the refrigerator? A: This coleslaw will last for up to 3-5 days in the refrigerator, stored in an airtight container. The texture may soften slightly over time, but the flavor will still be delicious. Be aware that the color may bleed from the cabbage onto the apple, giving it a pinkish hue, but this does not affect the taste or safety of the coleslaw.
