Description
A colorful and crunchy red cabbage coleslaw tossed in a light and tangy dressing. Perfect as a side for barbecues, sandwiches, or a refreshing topping for tacos.
Ingredients
Units
Scale
- 4 cups shredded red cabbage
- 1 carrot, grated
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded red cabbage, grated carrot, red onion, and parsley.
- In a separate small bowl, whisk together apple cider vinegar, honey (or maple syrup), olive oil, Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to combine.
- Let the coleslaw sit for at least 15–20 minutes to allow flavors to meld.
- Serve chilled or at room temperature as a side dish or topping.
Notes
- Can be made a day ahead—flavors improve as it sits.
- Use green cabbage or a mix for variety in texture and color.
- Make it vegan by using maple syrup instead of honey.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg