Can't wait to see what you cook!
Cook this and be the first to share your photo
Crunchy Red Cabbage, Carrot & Onion Slaw
Rate this recipe:
Built by the community using carrot, onion, red cabbage
A vibrant, crisp raw slaw with shredded red cabbage, sweet carrot, and sharp onion, dressed in a tangy honey-mustard vinaigrette. Quick to throw together and full of colour and crunch — brilliant as a side or a light lunch.
Cooking Ability Level
Prep
15 mins
Cook
0 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
110
Ingredients
- ¼ medium red cabbage (about 300g), very finely shredded
- 2 medium carrots, peeled and coarsely grated or cut into thin matchsticks
- ½ medium onion, very finely sliced (red or white)
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar (optional, to balance the vinegar)
1. Finely shred the red cabbage as thinly as you can — a sharp knife or mandoline works best. Place in a large bowl.
2. Grate the carrots coarsely or cut into thin matchsticks and add to the bowl.
3. Slice the onion as thinly as possible. If you find raw onion very sharp, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.
4. In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, honey, olive oil, salt, pepper, and sugar if using. Taste and adjust — it should be tangy, slightly sweet, and well-seasoned.
5. Pour the dressing over the vegetables and toss thoroughly, making sure everything is well coated.
6. Leave the slaw to sit for at least 10 minutes before serving. This softens the cabbage slightly and lets the flavours meld together. It improves further after 30 minutes.
7. Taste once more before serving and adjust seasoning or vinegar as needed.
Got a question while you're cooking?
Nutrition per Serving
110
Calories
2g
Protein
12g
Carbs
6g
Fat