Red Cabbage Coleslaw
This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half.
This is a very colorful cabbage salad with a nice and tangy light dressing. Recipe is easy to half.
- salt and pepper to taste
- 4 green onions thinly sliced
- 1 medium carrot grated
- 8 cups red cabbage thinly sliced (about 1 medium cabbage)
- 1 -2 tablespoon olive oil (i always add 1 tbsp)
- 1/4 cup balsamic vinegar (if you don't have balsamic red or white wine vinegar will do)
- 2 tablespoons splenda sugar substitute or 2 tablespoons sug
- Carbohydrate 7.70855 g
- Cholesterol 0 mg
- Fat 0.17165 g
- Fiber 2.2389999049902 g
- Protein 1.468075 g
- Saturated Fat 0.0234025 g
- Serving Size 1 1 -10 serving(s) (103g)
- Sodium 38.7525716145833 mg
- Sugar 5.4695500950098 g
- Trans Fat 0.050605 g
- Calories 33 calories
Step-by-step
- Combine vegetables in a large mixing bowl.
- In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
- Pour hot dressing over vegetables; mix well.
- Refrigerate to blend flavours.
- Leftovers will keep a couple days in the fridge.
My Simple, Tangy Red Cabbage Coleslaw: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious recipes that don’t require a culinary degree to make. This red cabbage coleslaw fits the bill perfectly. It’s vibrant, refreshing, and so easy to throw together, even on those chaotic weeknights when time feels like the most precious commodity. It’s become a staple in our house, a welcome addition to grilled chicken, pork chops, or even just a simple sandwich. The best part? It’s surprisingly versatile.
The beauty of this coleslaw lies in its simplicity. The ingredients are readily available, and the process is straightforward. No complicated techniques or obscure ingredients needed – just a few fresh vegetables, a simple vinaigrette, and a bit of time to let the flavors meld in the refrigerator. I often double the recipe, enjoying the leftovers throughout the week. It’s perfect for packing in lunchboxes, adding to tacos, or simply enjoying as a light and healthy side dish.
Making it My Own: Over time, I’ve tweaked the recipe to suit my preferences and what I have on hand. Sometimes I add a handful of chopped pecans or walnuts for extra crunch. Other times, I experiment with different vinegars – apple cider vinegar lends a slightly sweeter taste, while white wine vinegar offers a sharper bite. The possibilities are endless!
Beyond the Weeknight: This isn’t just a weeknight warrior; this coleslaw is a perfect companion for summer barbecues, potlucks, and picnics. Its vibrant color adds a pop to any spread, and its refreshing taste is a welcome counterpoint to richer barbecue fare. The simple preparation allows me to enjoy the company of my guests without spending hours in the kitchen.
Tips and Tricks:
- Thinly slice the cabbage: This ensures that the cabbage is tender and absorbs the dressing beautifully.
- Don't be afraid to experiment: Add other vegetables like shredded bell peppers or shredded carrots for extra color and flavor.
- Adjust the sweetness: If you prefer a sweeter coleslaw, add a little more sugar or honey.
- Make it ahead: This coleslaw is even better the next day, as the flavors have time to blend.
This recipe is more than just a coleslaw; it's a testament to the power of simple, fresh ingredients and a little bit of creativity. It’s a dish that has become a cherished part of our family meals, a reminder that even in the midst of busy lives, we can still enjoy delicious and healthy food without sacrificing precious time.
I hope you enjoy this recipe as much as my family does. Let me know if you try it and what variations you create in the comments below. Happy cooking!
