As the weather warms up in spring, I start craving crisp, colorful, refreshing salads. When I want crunchy vegetables with a zingy dressing, this healthy red cabbage slaw hits the spot every time.
This slaw is a perfect side dish for a summer barbecue, because its bright, fresh flavors provide a balance to the savoriness of most grillables.
But this isn’t just a simple side — it’s a chameleon of a dish. I like to make a big batch at a time, and over the next few days, I add leftover slaw to sandwiches, wraps, noodle bowls, and stir-frys for a tasty pop of crunch and color.
Red Cabbage Slaw: Health Information
When you eat red cabbage and red bell peppers, you’re giving your body a major vitamin C power-up.
And if you eat a plant-based diet, vitamin C isn’t just important for supporting your immune system.
Vitamin C also helps the body to absorb non-heme iron — the type that is found in plant-based foods. So, serve this slaw alongside an iron-rich food like beans, tofu, or quinoa, and it will help your body to use the iron more efficiently.
For example, it would go well as a side dish with Lentils and Roasted Tomatoes, or in a wrap with Homemade Hummus and crunchy sliced vegetables.
Red cabbage is also a good source for phytochemicals called anthocyanins, which are responsible for the purple color in the plant’s leaves. Research has indicated that these antioxidant plant compounds may help lower your risk of cardiovascular disease.
What you’ll need:
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You can make this recipe with just a few basic kitchen implements:
- A knife and cutting board
- A box grater
- One small bowl and one large bowl
If you have a mandoline, I recommend using it to make shredding the cabbage faster and easier. If you don’t have one, you can just carefully shred the cabbage with a knife.
Red Cabbage Slaw
This colorful, crunchy slaw is the perfect quick side dish for a summer cookout.
Ingredients
- ½ red cabbage, shredded (about 5-6 cups, loosely packed)
- 1 carrot, shredded
- 1 red bell pepper, finely julienned
- ¼ cup rice vinegar
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons cilantro leaves and stems, minced*
- 1 teaspoons sesame oil
- ¼ teaspoon ginger powder
- ½ teaspoon salt
- 1 teaspoon sriracha (optional)
- 1 teaspoon mirin (optional)
- Optional garnishes: cilantro leaves, toasted sesame seeds, and/or crushed peanuts
Instructions
- Combine cabbage, carrot and red bell pepper in a large bowl.
- In a smaller bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage mixture, then toss until everything is thoroughly combined.
- Let sit for at least 15 minutes.
- Sprinkle with toasted sesame seeds or crushed peanuts and a handful of cilantro leaves to serve.
Notes
Mint, basil, or chives would each be a good substitute for the cilantro.
Nutrition Information
Yield 6Amount Per Serving Calories 85Total Fat 5.5gSodium 232mgCarbohydrates 7.7gFiber 1.9gSugar 3.6gProtein 1.2g
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