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Recipe courtesy of Sunny Anderson

Red Cabbage Slaw

  • Level: Easy
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    210
    Total Fat
    9
    Saturated Fat
    1
    Carbohydrates
    32
    Dietary Fiber
    3
    Sugar
    22
    Protein
    2
    Cholesterol
    0
    Sodium
    363
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 1 hr
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Ingredients

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup extra-virgin olive oil

2 teaspoons celery seed

Salt and freshly ground black pepper

1/2 head red cabbage, cut into roughly 1 1/2-inch chunks

2 small carrots, grated

1 small red onion, chopped

1 cup golden raisins

Directions

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Watch how to make this recipe.
  1. In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.
Show: Cooking for Real
Episode: It's Sunny-time

Categories:

Easy Side Dish Recipes Side Dish Carrot Salad Carrot Recipes Salad Recipes No-Cook Recipes Apple Recipes Fruit Raisin Recipes Onion Recipes

More from:

Spring Weeknight Dinners

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43 Reviews
Add Your Review

JDauray

This is a really good recipe. However, I have made changes to it that I prefer. I got rid of the sugar, the apple cider vinegar, and about half the oil, and instead used a very syrupy balsamic apple cider vinegar by Enzo. In place of carrots, I used fennel bulb, which gives it a slightly different flavor. Instead of raisins, I used dried cranberries, which added some nice tang. Then for crunch and some protein, I added a healthy amount of walnut halves. Absolutely delicious.

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