15 minutes
A fresh and crunchy cabbage slaw with a tangy vinaigrette, perfect as a side dish or addition to your favorite meals.
Small Cabbage
each
Red Onion, sliced thin
each
to taste
tablespoons
to taste
tablespoons
1. Prepare the Cabbage
Start by tearing off and discarding the outer leaves of the cabbage. This ensures you’re working with the freshest, cleanest parts of the vegetable. Next, cut the cabbage into quarters and remove the core. Slice the cabbage crosswise into thin shreds.
2. Mix Cabbage and Onion
In a large bowl, mix the shredded cabbage with the thinly sliced red onion. Add a pinch of salt to help draw out moisture and enhance the flavors.
3. Prepare Vinaigrette
In a small bowl, combine the cider vinegar with a pinch of salt, a good grind of fresh black pepper, and the olive oil. Whisk the mixture thoroughly until it emulsifies, creating a smooth and cohesive dressing.
4. Combine and Adjust
Taste the vinaigrette and adjust the levels of acid and salt to your liking. Pour the finished dressing over the cabbage and onions and mix everything well to ensure the dressing is evenly distributed. Taste the slaw again and make any final adjustments to the salt and acid, if necessary.
Use rice vinegar and sesame oil in the dressing, add grated ginger, sesame seeds, and swap in cilantro or Thai basil for a fresh herb. Toss in cooked edamame or shredded chicken for protein.
. **Dressing**
Make a lime and cilantro dressing, add black beans and corn, sprinkle with toasted pepitas and cotija cheese. Serve with grilled fish or shrimp for a complete meal.
. **Dressing**
Use red wine vinegar and oregano in the dressing, add chickpeas, diced cucumbers, and Kalamata olives, and finish with feta cheese. Pair with grilled lamb or tofu for a protein boost.
Select firm, vibrant heads of cabbage with crisp leaves for the best flavor and texture.
Taste and adjust your slaw dressing for a perfect balance of sweet, tangy, and savory notes.
Use a sharp chef’s knife or a mandoline for thin, even shreds, ensuring consistent dressing distribution and texture.
Perform a final taste test before serving, adjusting seasonings as necessary to brighten the flavors.
Lightly salt the shredded cabbage and let it sit to draw out moisture, then rinse and dry for intensified crunch and flavor.
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