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red cabbage apple slaw

red cabbage apple slaw
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This vibrant red cabbage apple slaw is a true family favorite, known for its fresh flavors, beautiful hues, and incredible versatility. It's incredibly quick to prepare (under 20 minutes), packed with wholesome nutrients, and makes an excellent make-ahead option. Its appealing crunch and sweet-tangy balance often win over even the pickiest eaters, brightening any plate with a fantastic pop of color.

Ingredients

Scale

1 small head Red Cabbage (about 1.5 lbs)
2 medium Green Apples
2 medium Carrots
1/4 cup Red Onio
1/4 cup Fresh Parsley
3 tablespoons Apple Cider Vinegar
2 tablespoons Olive Oil
1 tablespoon Honey or Maple Syrup
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Instructions

  1. Prepare the Cabbage: Remove any outer bruised or wilted leaves. Cut the cabbage into quarters, then carefully remove the tough inner core. Thinly shred the cabbage using a sharp chef's knife or mandoline. Place all the shredded red cabbage in a large mixing bowl
  2. Prep Other Veggies and Fruit: Core the apples and thinly slice or julienne them. Peel and shred the carrots using a box grater or julienne peeler. Thinly slice or finely mince the red onion. Add the prepped apples, carrots, and red onion to the bowl with the red cabbage
  3. Make the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasonings if needed
  4. Combine and Dress: Pour the freshly prepared dressing evenly over the red cabbage, apples, carrots, and red onion in the large mixing bowl. Add the finely chopped fresh parsley
  5. Toss Thoroughly: Using large tongs or clean hands, gently but thoroughly toss all the ingredients together, ensuring every piece is coated evenly with the dressing
  6. Chill (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld and cabbage to soften slightly. Give it a final quick toss right before serving

Notes

Shredding Matters: Aim for thin, even shreds, ideally using a mandoline, for a more tender texture and better dressing absorption.

Salt Your Cabbage (Optional but Recommended): Lightly salt shredded cabbage and let it sit in a colander for 15-20 minutes to draw out excess moisture. Rinse quickly and pat very dry before mixing.

Dress and Chill: While delicious immediately, chilling the slaw for at least 30 minutes (or a few hours) allows flavors to deepen and cabbage to soften, enhancing the overall taste.

Balance Your Flavors: Always taste your dressing before adding it to the slaw and adjust sweetness (honey/maple syrup) or tang (vinegar) as needed for a harmonious balance.

Keep it Colorful: Fresh parsley (or other fresh herbs) adds a vibrant pop of green and a burst of fresh flavor.

Freshness is Key: Use the freshest red cabbage and crispest apples available for the best texture and bright taste.

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors often develop beautifully overnight.

Shelf Life: Expect the slaw to remain delicious for 3-4 days, though cabbage might lose some crispness over time. Apples may brown slightly, which doesn't affect flavor.

Best Practices: Always keep the slaw chilled. For best quality and safety, don't leave it at room temperature for extended periods.

"Reheating": This is a cold dish, so no reheating is necessary. Simply stir and serve from the fridge. Consider adding fresh apple slices or herbs to refresh crunch and vibrancy for leftovers.

Nutrition

Find it online: https://fabiloustaste.com/red-cabbage-apple-slaw/