Fresh, crunchy red cabbage makes a delicious coleslaw. The color from the cabbage turns the coleslaw a vivid pink -- livening up dull-looking plates. Exact recipes vary, but red-cabbage coleslaw usually contains carrots and mayonnaise in addition to the cabbage. Half a head of red cabbage makes enough coleslaw for four hungry people. Use a whole head of cabbage to make a larger batch, storing the leftovers for up to two weeks in a refrigerator.
Step 1
Cut a red cabbage in half. Cut out the white, hard center. Peel off any dirty or floppy outer leaves. Chop the cabbage into thin strips. Put all of the cabbage in a colander and rinse the cabbage in clean water. Cut longer pieces of cabbage in half.
Step 2
Peel two large carrots and chop the ends off of each. Cut the carrots into small pieces, no larger than 3/4 inch each.
Step 3
Place the carrots and the chopped red cabbage into a large bowl. Add 4 tbsp. of mayonnaise, 1/2 tsp. of celery seeds, a splash of white vinegar and 2 tbsp. of olive oil. Juice one lemon and pour the liquid into the bowl.
Step 4
Stir all of the red cabbage and other ingredients in the bowl. Taste a mouthful, and add as much salt and pepper as you need. Serve the coleslaw fresh for maximum crunchiness.
Tips and Warnings
- Add small chunks of apple for a sweeter flavor, or onion and garlic for a more savory twist. Grate the carrots and chop the red cabbage into smaller pieces for a finer, less-chunky coleslaw.
- Take care when you are slicing a whole cabbage -- cut the vegetable on a stable, flat surface.
Things You'll Need
- 1/2 red cabbage
- Knife
- Colander
- 2 carrots
- Mayonnaise
- Celery seeds
- White vinegar
- Olive oil
- Lemon
- Salt
- Pepper
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