Red Cabbage Slaw
This red cabbage slaw recipe is perfect for all your summer needs. Having a BBQ? Serve it alongside red potato salad and bacon jalapeño corn salad. Picnic plans? This slaw actually improves with time, softening into the lime-honey vinaigrette, so it'll do well after a few hours on the move. Pair it with chicken salad sandwiches and fruit salad. Of course, you could serve the slaw as a regular weeknight dinner side with rotisserie chicken for a very quick meal, or grilled beer brats if you want something German-inspired.
Slicing cabbage into thin strips can be intimidating. Here's our handy guide to cutting up a cabbage if you want some pro tips. Or, slice the half into quarters and feed through the slicing disk of a food processor. You're looking for strips that are small enough to soften in the acidic vinaigrette, so it's worth pulling out the gadget.
This slaw is forgiving to modifications. If you prefer green cabbage, sub it in for the red. Or, if you're sensitive to heat, make sure to pull all the seeds out of the jalapeño, or just skip it entirely. The slaw will still taste delicious without it.
Refrigerate leftover slaw in an airtight container for up to 3 days. Stir before serving to reincorporate the dressing.
fresh lime juice
extra-virgin olive oil
honey
clove garlic, minced
kosher salt
thinly sliced red cabbage (from about 1/2 medium head)
shredded carrot (from about 1 large)
cilantro, roughly chopped
jalapeño, seeded and thinly sliced
shallot, thinly sliced
- In a large bowl, whisk lime juice, oil, honey, salt, and garlic. Add cabbage, carrot, cilantro, shallot, and jalapeño and toss to coat well. Serve immediately.
- Make Ahead: Slaw can be made 3 days ahead. Store in an airtight container and chill.
