This is a light and refreshing slaw (yes, I know it’s only of a single colour) that’s completely different from the traditional coleslaw that is lathered with mayonnaise. It goes well with any dish, with a vibrant purple colour that will bring out the contrast between the main and the side, as well as adding colour to your dish.
You can also turn this slaw into a delicious salad, just by adding some feta cheese and poached salmon.
How to make red cabbage slaw
Chop up a red cabbage into shreds. The base of the cabbage should be on the bottom of the board and you should be slicing down vertically at 1/2 cm widths.
There are only 2 ingredients that you need to add to the slaw, but it makes a massive difference by lifting up the whole dish by giving you that sour taste balanced out by the sweet honey. Not adding any fat gives the slaw a clean refreshing taste without compromising on the flavour.
Red Cabbage Coleslaw
A light and refreshing side to use as a side for your main dish or just to eat as a salad.
- 1/2 red cabbage
- 2 tbsp honey
- 4 tbsp white wine vinegar
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- Place the red cabbage on a cutting board, with the base facing the board.
- Finely slice the cabbage vertically by a width of 1/2cm to make shreds.
- Place the red cabbage into a bowl, and add in the vinegar and honey. Toss to coat all of the cabbage. Season with salt and pepper and toss to mix again.
- Leave in the fridge for 10 minutes for the cabbage to absorb the taste, then shake it dry before serving.
* Lightly shake the cabbage dry so the excess juices don’t get on the plate.
Click here to check out my chickpea patties served with cabbage coleslaw.