Best 4 Red Cabbage Coleslaw Recipes

Red cabbage coleslaw is a colorful and refreshing side dish that is perfect for any occasion. It is made with shredded red cabbage, carrots, and other vegetables, and is tossed in a tangy dressing. Red cabbage coleslaw is a healthy and flavorful dish that is sure to please everyone at your table. In this article, we will provide you with a delicious recipe for red cabbage coleslaw, as well as some tips for making the perfect coleslaw.

Let's cook with our recipes!

RED CABBAGE COLESLAW

Red Cabbage Coleslaw image

Categories Salad Side No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Summer Chill Cabbage Sour Cream Dill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

Ingredients

a 1-pound red cabbage, quartered, cored, and sliced very thin (about 6 cups)
1 small red onion, halved lengthwise and sliced very thin
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice

Steps:

In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
Serve coleslaw chilled or at room temperature.

RED CABBAGE AND ROMAINE COLESLAW WITH BLUE CHEESE DRESSING

Red Cabbage and Romaine Coleslaw with Blue Cheese Dressing image

I love blue cheese; and this dressing doesn't have the rich mayonnaise to make me feel guilty about eating it. A very pretty salad.

Provided by Geema

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 head romaine lettuce, washed
1/4 head red cabbage
1 large green onion, minced
3/4 cup canola oil
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
1 1/2 ounces crumbled blue cheese

Steps:

Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.

RED CABBAGE AND FENNEL COLESLAW

Red Cabbage and Fennel Coleslaw image

Goes well with spicy sausage or pork chops. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 small red cabbage
2 carrots, coarsely grated
1 fennel bulb, cut into quarters and shredded
2 shallots, thinly sliced
2 ounces mayonnaise
salt and pepper

Steps:

Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt.
Serve.

RED CABBAGE COLESLAW - ROTKOHLSALAT

Red Cabbage Coleslaw - Rotkohlsalat image

If you like coleslaw, try this red cabbage salad recipe for a refreshing treat. Marinating the cabbage in vinegar for a few hours makes this salad tasty and digestible. "Rotkohl Salat" goes with burgers, vegetarian Frikadellen, roasts and on picnics. NOTE: Refrigeration time is not included in prep time. From about.com and posted for ZWT6.

Provided by kitty.rock

Categories < 15 Mins

Time 15m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups shredded red cabbage
1/2 teaspoon salt
1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar
1 small apple, shredded
1 pinch sugar (optional)
1 tablespoon oil, such as walnut (Omega-3) or 1 tablespoon olive oil (monounsaturated)

Steps:

Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
Mix well to coat the salad. Season to taste with sugar or salt.
Marinate in the refrigerator for another hour. Serve cold.

Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 0.5, Sodium 300.4, Carbohydrate 6.2, Fiber 1.4, Sugar 4.1, Protein 0.6

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage for a more uniform and delicate texture.
Soak the red cabbage in a mixture of cold water and vinegar for at least 15 minutes before using to help reduce its bitterness and enhance its color.
For a sweeter coleslaw, use a combination of red and green cabbage.
Add other vegetables to your coleslaw for extra flavor and crunch, such as carrots, celery, bell peppers, or radishes.
Use a light and tangy dressing for your coleslaw, such as a vinaigrette made with olive oil, vinegar, and Dijon mustard.
Season the coleslaw to taste with salt, pepper, and any other desired spices.
Chill the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Serve the coleslaw as a side dish or a topping for sandwiches, tacos, or burgers.

Conclusion:

Red cabbage coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant color and tangy dressing, red cabbage coleslaw is sure to be a hit at your next gathering.