Red Cabbage Slaw Recipe
Red cabbage slaw recipe with red cabbage, shredded carrots, red onions, and cilantro in a homemade vinaigrette dressing that is mayo-free.
Servings: 4 servings
Equipment
Ingredients
For the dressing
- ⅓ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
For the salad
- ½ red cabbage about 6 cups thinly sliced
- 2 carrots peeled and cut into matchsticks (about 1 cup)
- ¼ red onion very thinly sliced
- 1 cup cilantro chopped
Instructions
- Whisk the red wine vinegar, olive oil, maple syrup, salt, and pepper in a large bowl. Add the cabbage, carrots, red onion, and cilantro. Toss well to coat the cabbage with the dressing. Serve immediately, or cover and refrigerate for up to 4 hours.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. If you're making the recipe in advance, store the salad and vinaigrette separately. The dressing will last up to a week on its own.
Nutrition
Calories: 186kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 635mg | Potassium: 406mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6537IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
