Red Cabbage Slaw is as flavorful as it is colorful. Tangy and a little spicy, it’s great paired with a bbq pork sandwich or burger.
If sweet and tangy slaw is more your thing Purple Cabbage Slaw is my go-to side for potlucks and summer picnics.
Red Cabbage Slaw
We eat with our eyes first. That is probably why I love using red cabbage in a dish. Although it baffles me why we call it red cabbage because I think it looks purple and when cooked it even looks a bit blue at times. But hey, no one asked me.
Red Cabbage is more nutritious than green cabbage and I find that it has a slightly peppery earthy flavor. (Did you know that red cabbage has 10x as many vitamins as green cabbage? I just recently learned that!)
Green cabbage is a bit milder in taste and works really well in cooking and pickling like sauerkraut. When combined in a dish red and green cabbage can be a fantastic combination because of their different textures.
Red cabbage is delicious when served uncooked. It has a solid crunch and firm texture which makes it a great option for slaws and salads.
When making slaws or sauteeing cabbage, a mandolin is your best friend. It makes shredding and chopping so fast and easy.
Red cabbage is almost always in my refrigerator because of its long shelf life. If stored properly it can last 3 weeks or longer!
When making a slaw, if it is mayonnaise-based, I like to serve it immediately. However, when it is a vinegar-based slaw like this one, a few hours or an overnight rest in the refrigerator brings out the best flavors of the dish.
Spicy Cabbage Slaw
- large head of red cabbage
- medium red onion
- apple cider vinegar
- olive oil
- Cholula hot sauce
- sugar
Red Cabbage Slaw Recipe
- Combine the cabbage and onion in a large bowl.
- Whisk together the vinegar, oil, hot sauce, sugar, salt, and pepper. Pour over the cabbage mixture.
- Toss well to combine. Refrigerate until ready to serve.
Note: This may be served immediately. However, the flavors will meld together and be even better after a couple of hours in the fridge. This will keep nicely for a couple of days.
Fresh vegetables in salads and slaws are so delicious, especially when fresh produce is in season.
Crunchy, tangy, sweet pepper cabbage slaw is a welcome variation on classic creamy coleslaw recipes.
Creamy and fresh with a bit of tang, this German Cucumber Salad brings back happy memories. Nothing says summer Sunday dinner at grandma’s house quite like this old-fashioned salad.
Arugula Tomato Salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
If you’re a fan of pasta salads, then you’re likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions.
Spicy Red Cabbage Slaw
Ingredients
- ½ large head of red cabbage thinly sliced into shreds, about 8 cups worth
- ½ medium red onion sliced into thin strips, about ¾ cup worth
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon Cholula hot sauce adjust to taste
- ½ tablespoon sugar
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Combine the cabbage and onion in a large bowl.
- Whisk together the vinegar, oil, hot sauce, sugar, salt, and pepper. Pour over the cabbage mixture.
- Toss well to combine. Refrigerate until ready to serve.
Notes
Nutrition
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