Name: Red Cabbage Slaw recipe
Ingredients: Red Cabbage: 1 medium head (about 1.5-2 pounds). Red cabbage is the star of the show, providing a beautiful color, satisfying crunch, and slightly peppery flavor. Choose a firm, heavy head of red cabbage. For the best slaw texture, you’ll want to finely shred the cabbage. You can use a sharp knife, a mandoline (with caution!), or a food processor with a shredding blade. Pre-shredded red cabbage can be used for convenience, but freshly shredded will always offer the best flavor and texture.; Carrots: 2 large. Carrots add sweetness, color, and another layer of crunch to the slaw. Peel the carrots and then shred them using a box grater or a food processor with a shredding blade. You can also cut them into thin matchsticks if you prefer a different texture.; Red Onion: ½ medium. Red onion provides a pungent, slightly sharp flavor that balances the sweetness of the cabbage and carrots. Use only half a medium red onion to avoid overpowering the slaw. Finely slice or thinly julienne the red onion. If you find red onion too strong, you can soak the sliced onion in cold water for 10-15 minutes to mellow its flavor.; Fresh Parsley: ½ cup, chopped. Fresh parsley adds a bright, herbaceous note and freshness to the slaw. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor, but curly parsley can also be used. Finely chop the parsley just before adding it to the slaw for the best flavor and color.; For the Dressing: Mayonnaise: ½ cup. Mayonnaise provides creaminess and richness to the dressing. Use good quality mayonnaise. For a lighter option, you can use light mayonnaise or a combination of mayonnaise and Greek yogurt. For a vegan slaw, use vegan mayonnaise.; Apple Cider Vinegar: ¼ cup. Apple cider vinegar adds a tangy, slightly fruity acidity that is essential for a vibrant slaw dressing. It balances the richness of the mayonnaise and brightens the overall flavor. You can substitute white wine vinegar or rice vinegar if needed, but apple cider vinegar is highly recommended for its distinct flavor profile.; Dijon Mustard: 1 tablespoon. Dijon mustard adds a savory, slightly spicy depth and tang to the dressing. It enhances the complexity of the flavor and complements the other dressing ingredients.; Honey (or Maple Syrup for Vegan): 1 tablespoon. Honey adds a touch of sweetness that balances the acidity and savory notes in the dressing. For a vegan slaw, use maple syrup or agave nectar as a sweetener. Adjust the amount of sweetener to your taste preference.; Celery Seed: 1 teaspoon. Celery seed is a classic coleslaw ingredient that adds a distinctive, slightly bitter, and celery-like flavor. It enhances the traditional coleslaw taste profile and adds a subtle complexity.; Salt: ¾ teaspoon, or to taste. Salt is essential for bringing out all the flavors in the slaw. Use kosher salt or fine sea salt. Adjust the amount to your taste preference.; Freshly Ground Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust the amount to your taste preference.; Optional Add-ins (for extra flavor and texture): Dried Cranberries or Raisins: ¼ cup. Adds sweetness and chewiness.; Toasted Sunflower Seeds or Pepitas (Pumpkin Seeds): ¼ cup. Adds nutty flavor and extra crunch.; Chopped Apple (Granny Smith or Fuji): 1 medium. Adds sweetness and crispness.; Shredded Kohlrabi or Broccoli Stalk: ½ cup. Adds extra crunch and vegetable variety.

Ingredients

- Red Cabbage: 1 medium head (about 1.5-2 pounds). Red cabbage is the star of the show, providing a beautiful color, satisfying crunch, and slightly peppery flavor. Choose a firm, heavy head of red cabbage. For the best slaw texture, you’ll want to finely shred the cabbage. You can use a sharp knife, a mandoline (with caution!), or a food processor with a shredding blade. Pre-shredded red cabbage can be used for convenience, but freshly shredded will always offer the best flavor and texture.

- Carrots: 2 large. Carrots add sweetness, color, and another layer of crunch to the slaw. Peel the carrots and then shred them using a box grater or a food processor with a shredding blade. You can also cut them into thin matchsticks if you prefer a different texture.

- Red Onion: ½ medium. Red onion provides a pungent, slightly sharp flavor that balances the sweetness of the cabbage and carrots. Use only half a medium red onion to avoid overpowering the slaw. Finely slice or thinly julienne the red onion. If you find red onion too strong, you can soak the sliced onion in cold water for 10-15 minutes to mellow its flavor.

- Fresh Parsley: ½ cup, chopped. Fresh parsley adds a bright, herbaceous note and freshness to the slaw. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor, but curly parsley can also be used. Finely chop the parsley just before adding it to the slaw for the best flavor and color.

- For the Dressing:
  - - Mayonnaise: ½ cup. Mayonnaise provides creaminess and richness to the dressing. Use good quality mayonnaise. For a lighter option, you can use light mayonnaise or a combination of mayonnaise and Greek yogurt. For a vegan slaw, use vegan mayonnaise.
  - - Apple Cider Vinegar: ¼ cup. Apple cider vinegar adds a tangy, slightly fruity acidity that is essential for a vibrant slaw dressing. It balances the richness of the mayonnaise and brightens the overall flavor. You can substitute white wine vinegar or rice vinegar if needed, but apple cider vinegar is highly recommended for its distinct flavor profile.
  - - Dijon Mustard: 1 tablespoon. Dijon mustard adds a savory, slightly spicy depth and tang to the dressing. It enhances the complexity of the flavor and complements the other dressing ingredients.
  - - Honey (or Maple Syrup for Vegan): 1 tablespoon. Honey adds a touch of sweetness that balances the acidity and savory notes in the dressing. For a vegan slaw, use maple syrup or agave nectar as a sweetener. Adjust the amount of sweetener to your taste preference.
  - - Celery Seed: 1 teaspoon. Celery seed is a classic coleslaw ingredient that adds a distinctive, slightly bitter, and celery-like flavor. It enhances the traditional coleslaw taste profile and adds a subtle complexity.
  - - Salt: ¾ teaspoon, or to taste. Salt is essential for bringing out all the flavors in the slaw. Use kosher salt or fine sea salt. Adjust the amount to your taste preference.
  - - Freshly Ground Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust the amount to your taste preference.

- Optional Add-ins (for extra flavor and texture):
  - - Dried Cranberries or Raisins: ¼ cup. Adds sweetness and chewiness.
  - - Toasted Sunflower Seeds or Pepitas (Pumpkin Seeds): ¼ cup. Adds nutty flavor and extra crunch.
  - - Chopped Apple (Granny Smith or Fuji): 1 medium. Adds sweetness and crispness.
  - - Shredded Kohlrabi or Broccoli Stalk: ½ cup. Adds extra crunch and vegetable variety.

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Instructions

1. Prepare the Cabbage and Vegetables: If using a whole head of red cabbage, remove the outer leaves and cut the cabbage into quarters. Remove the core from each quarter. Finely shred the cabbage using a sharp knife, mandoline, or food processor. Peel and shred the carrots using a box grater or food processor. Thinly slice or julienne the red onion. Chop the fresh parsley. If using any optional add-ins like apple, chop them as well.

1. Combine Vegetables in a Large Bowl: In a large mixing bowl, combine the shredded red cabbage, shredded carrots, sliced red onion, and chopped fresh parsley. If using any optional add-ins like dried cranberries, sunflower seeds, or chopped apple, add them to the bowl as well at this stage. Toss the vegetables together to evenly distribute them.

1. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or maple syrup), celery seed, salt, and freshly ground black pepper. Whisk until all ingredients are well combined and the dressing is smooth and creamy. Taste the dressing and adjust seasoning as needed. You might want to add a little more vinegar for tanginess, honey for sweetness, or salt and pepper to taste.

1. Dress the Slaw: Pour the dressing over the vegetables in the large bowl. Using tongs or your hands, gently toss the vegetables and dressing together until the vegetables are evenly coated with the dressing. Be sure to coat all the shredded cabbage and carrots.

1. Chill (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap and refrigerate the Red Cabbage Slaw for at least 30 minutes, or up to a few hours, before serving. Chilling allows the flavors to meld together and the slaw to become even more flavorful and crisp. If you are short on time, you can serve it immediately, but the flavor will deepen and improve with chilling.

1. Taste and Adjust Seasoning (Before Serving): Before serving, give the slaw another toss and taste it again. Adjust seasoning as needed. You might want to add a little more salt, pepper, vinegar, or sweetener to your taste preference.

1. Serve and Enjoy! Serve the Red Cabbage Slaw chilled as a side dish or topping. It’s delicious served immediately or after chilling for a few hours. Garnish with extra fresh parsley or a sprinkle of celery seeds if desired.

Nutrition

Serving Size: one normal portion
Calories: 120-180