Name: Red Cabbage and Carrot Slaw
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Ingredients: 3 tbsp Salt ( - to brine the red cabbage, rinse off.); 500 gram Red Cabbage (– thinly sliced); 1 cup Carrot (– grated); ½ Red onion (– very thinly sliced.); 1 cup Fresh Parsley ( – roughly chopped); 2 tbsp Apple cider vinegar; 2 tbsp Extra virgin olive oil; 1 tsp Honey; ½ tsp White pepper

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Red cabbage and carrot slaw is a crunchy side dish that is vibrant in color 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 brought with them their koolsla, a dish made from cabbage and vinegar.

Throughout Europe, finely shredded vegetables in salads were common. The modern version of slaw is known as coleslaw, which is made with white or green cabbage and gained popularity in Northern Europe and America. Cabbage was affordable, widely available, and had a long shelf life. Over time, slaw recipes were enhanced with carrots to add variety in flavor and color.

Ingredients

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

Red cabbage & Carrot slaw uses a handful of ingredients to create a bright and colorful salad. White vinegar is a staple in most kitchens; it offers a sharp, tangy flavor that enhances the red cabbage’s flavor. Parsley adds a herbal note, which adds a herbaceous taste to the slaw. Despite its name, red cabbage has a striking purple color that stands out in a salad. You can also use green cabbage in its place. Carrots add crunch, flavor, and color. Salt & Pepper are essential seasonings that balance the slaw. Honey is a natural sweetener that adds complexity and a subtle floral note.

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 cabbage in your palm to remove excess water. You can also use cheesecloth to drain the water.

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 excess moisture must be removed to ensure the cabbage leaves can absorb the vinaigrette.

It is important not to skip this step, as “unbrined cabbage” tends to become watery over time. Additionally, red cabbage has a naturally bitter taste that is not appealing to most people. However, brining the cabbage can drastically reduce this bitterness. This will also give the slaw a better texture and enhance its flavor.

Brining takes approximately two hours. If you have extra time, you can brine the cabbage for an additional hour. Once the cabbage is brined, rinse it well and drain any excess water. Next, grate the carrots using a box grater, slice the onion, and chop the parsley. After preparing the vegetables, whisk together a pinch of salt, pepper, honey, and white vinegar to make the vinaigrette. Drizzle the vinaigrette over the slaw and serve. If you prefer, you can place the red cabbage and carrot slaw in the fridge to chill for one 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.

Red Cabbage and Carrot Slaw

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Course: Sides

Cuisine: Dutch, European

Prep Time: 2

Cook Time: 5

Total Time: 2 5

Servings: servings

Calories: 164kcal

Author: thetastejournal.com

Ingredients

Brining the Red Cabbage only!

▢ 3 tbsp Salt – to brine the red cabbage, rinse off.

Salad

▢ 500 gram Red Cabbage – thinly sliced
▢ 1 cup Carrot – grated
▢ ½ Red onion – very thinly sliced.
▢ 1 cup Fresh Parsley – roughly chopped

Dressing

▢ 2 tbsp Apple cider vinegar
▢ 2 tbsp Extra virgin olive oil
▢ 1 tsp Honey
▢ ½ tsp White pepper

Instructions

Brine the Cabbage: First, we will “dehydrate” the cabbage by brining it. Thinly slice the cabbage and place them in a bowl. Add salt in layers and toss it around to ensure all the sliced cabbages are coated with salt. Let it rest for 2 hours.
Drain the water: After 2 hours, drain the extracted water, then rinse the cabbage with water. Gently squeeze the cabbage and place it in a bowl. Make sure to taste the saltiness level. If it is too salty, do not panic; you can leave the cabbage in a bowl of unsalted water for 5 minutes, drain the water, and gently squeeze the cabbage again.
Make the Vinaigrette: Prepare a separate bowl for the dressing. Add vinegar, olive oil, honey, pepper and salt if necessary. Make sure to taste the cabbage before adding more salt. Add the cabbage, carrot and onion and parsley. Toss to coat the dressing on all the ingredients. Serve immediately.