Red Cabbage Slaw

Save Recipe
  • Total: 9 hr
  • Prep: 9 hr
  • Yield: 6 to 8 servings
Share This Recipe


One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer

2 tablespoons kosher salt plus more

1 1/4 cups cider vinegar

1/2 cup plus 1 tablespoon sugar

3/4 cup water


  1. Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
  2. Copyright 2001 Television Food Network, G.P. All rights reserved.