Red Cabbage Slaw

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READY IN: 1hr 15mins
Recipe by Jane from Ohio

I made this for a cook out. It was very good and tangy. The cabbage was crisp. It even stayed nice and crisp two days later.

Ingredients Nutrition


  1. Discarded,the outside tough layer of ribs and leaves of the purple cabbage.
  2. Quarter the cabbage and cut out the core.
  3. Shred the purple cabbage leaves.
  4. Combine cabbage,carrots and onions in a large bowl.
  5. Douse the vegetables with malt vinegar.
  6. season with salt and let sit for 1 hour, this will soften the cabbage and make it seemed almost cooked but still with a great texture.
  7. Stir in the mayonnaise and mustard.
  8. Taste for seasonings.
  9. The final outcome should be a creamy and tart slaw.
  10. Serve cold or at room temperature.
  11. Store leftovers in the refrigerator.

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