Red Cabbage & Carrot Slaw

Red cabbage and carrot slaw is a crunchy side dish that is vibrant in colour and packed with nutrients. You can pair this salad with a tangy vinaigrette or a rich, creamy dressing.

Did you know that the word slaw comes from the Dutch term koolsla? Cabbage was a popular vegetable in Northern and Western Europe. When Dutch settlers moved to America, they travelled with their koolsla, which was made from cabbage and vinegar.

Finely shredded vegetables in salads were common throughout Europe. The modern version of slaw is called coleslaw. It is made with white or green cabbage and gained popularity in Northern Europe and America. Cabbage was affordable, accessible, and had a long shelf life. Over time, the slaw was enhanced with carrots to add a variation in flavour and colour.

What do you Need to Make Red Cabbage & Carrot Slaw?

White Vinegar, Parsley, Red Cabbage, Carrots, Salt, Pepper, Honey and Onion.

Red Cabbage and Carrot Slaw are made using white vinegar, red cabbage, carrot, parsley, honey, salt, and pepper. These ingredients create an intensely flavorful mild slaw with a slightly sharp taste. Tangy, sweet, and crisp, it makes the perfect side dish or topping for your main meals.

Instructions

Slice the red cabbage and transfer it to a bowl. Add a generous amount of salt and mix it well to coat the cabbage. Brining the cabbage is a necessary step in making slaw. Whether you are using white or red cabbage, the excessive moisture needs to be removed to ensure that the cabbage leaves can absorb the vinaigrette. It is important not to skip this step, as “unbrined cabbage” has a tendency to become watery over time.

Additionally, red cabbage has a naturally bitter taste, which is not appealing for most people. However, brining the cabbage can drastically reduce this bitterness. This will also give the slaw a better texture and bring out its flavour.

Brining takes approximately two hours. If you have time, you can brine the cabbage for one more hour. After you have brined the cabbage, rinse it well and drain the excess water. The next step is to grate the carrots with a box grater, slice the onion, and chop the parsley. Lastly, make the vinaigrette. Mix a pinch of salt with pepper, honey, and white vinegar. Drizzle the vinaigrette over the slaw and serve. You can also place the red cabbage and carrot slaw in the fridge and let it chill for 1 hour. This step is optional.

What to Serve with Red Cabbage & Carrot Slaw?

Consider serving this side dish with Chicken or Beef Shawarma. This recipe also goes well with Rib Eye Steak, Kebabs, Kofta, and Seafood dishes. Serve at family barbecues.

How do you store Red Cabbage & Carrot Slaw?

Store in the fridge and avoid adding the dressing until you need to use it. If you have already added the vinaigrette, this dish lasts two to three days. If you have not added the vinaigrette, you can store the slaw in the fridge for five to seven days.

How to Remove Excess Salt from the Slaw?

If the brined cabbage is too salty, you can submerge it in a bowl of water for 5 minutes to reduce the saltiness. After 5 minutes, drain the water and squeeze the cabbages in the palm of your hand to drain the excess water. You can also use cheesecloth to drain the water.