The garden is producing like crazy right now. I went out to pick green beans and noticed that of few of the red cabbage were ready to be harvested. Since summer means fresh vegetables and barbecues I decided to make some red cabbage slaw to go with our barbecued chicken! It’s a great change from the usual coleslaw made with green cabbage.
I apologize for not posting step by step pictures for this post but, when I went outside to take the pictures (my kitchen is so dark) I was stung by some insect. It hurts more than any wasp or hornet sting I’ve ever experienced and my finger (Yep, I got stung on the finger) has swollen quite impressively. So, today it’s just the recipe.
Red Cabbage Slaw
- 1/3 cup apple cider vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon celery seed
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 red cabbage (about 2 lbs.), shredded
- 2 carrots, shredded
- 1 small red onion, diced
- 1/4 cup almonds or pecans, chopped
- Whisk the vinegar, olive oil, celery seed, sugar, salt, and pepper together in a medium bowl until very well combined.
- Set aside.
- In a separate, large bowl, combine the red cabbage, carrots, onions, and nuts, tossing to mix well.
- Add some of the vinegar mixture to the red cabbage mixture and toss to combine.
- Continue adding the vinegar dressing to the cabbage mix until you have the desired amount of dressing on the cabbage mix.
- Taste and adjust salt and pepper to taste.
- Refrigerate for at least a couple of hours before serving.
This recipe is great because it’s easy to change to suit your taste. Try it using rice wine vinegar and walnut oil or use green onions instead of red. You can cut the sugar to a tablespoon and add golden raisins. Any way you make it you’re going to love this slaw!