Red Cabbage Coleslaw – Rotkohlsalat
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 1/2 cup servings
- Serves:
- 4
ingredients
- 2 cups shredded red cabbage
- 1⁄2 teaspoon salt
- 1 tablespoon white balsamic vinegar or 1 tablespoon white wine vinegar
- 1 small apple, shredded
- 1 pinch sugar (optional)
- 1 tablespoon oil, such as walnut (Omega-3) or 1 tablespoon olive oil (monounsaturated)
directions
- Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
- Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
- Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
- Mix well to coat the salad. Season to taste with sugar or salt.
- Marinate in the refrigerator for another hour. Serve cold.
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Reviews
-
I love cabbage salads, and this is no exception! I did have to modify to fit my current diet, but will make again in a few weeks to include the oil. I subbed apple cider vinegar for the white wine vinegar, and stevia for the sugar, omiting the oil (dietary restrictions). Absolutely wonderful!! Thank you for posting a delightful recipe. Made for ZWT6 - Germany/Benelux.
Tweaks
-
I love cabbage salads, and this is no exception! I did have to modify to fit my current diet, but will make again in a few weeks to include the oil. I subbed apple cider vinegar for the white wine vinegar, and stevia for the sugar, omiting the oil (dietary restrictions). Absolutely wonderful!! Thank you for posting a delightful recipe. Made for ZWT6 - Germany/Benelux.
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida