Salad > Coleslaws > Red Cabbage Slaws

Red Cabbage and Cucumber Slaw Recipe

Ingredients with Measurements:
- 1 small head of red cabbage, thinly sliced
- 1 large cucumber, peeled and thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Whisk

Step-by-step instructions:
1. In a large mixing bowl, combine the thinly sliced red cabbage and cucumber.
2. Add the chopped parsley and mint to the bowl and mix well.
3. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper.
4. Pour the dressing over the cabbage and cucumber mixture and toss until everything is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
No cooking required.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 120
Fat: 9g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Sugar: 6g
Sodium: 80mg

Substitutions for ingredients:
- Red cabbage can be substituted with green cabbage or Napa cabbage.
- Cucumber can be substituted with zucchini or jicama.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
- Honey can be substituted with maple syrup or agave nectar.

- Add sliced red onion or scallions for extra flavor.
- Add sliced apples or pears for sweetness and crunch.
- Add crumbled feta cheese or goat cheese for a creamy texture.
- Add toasted nuts or seeds for extra crunch.

Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the cabbage and cucumber.
- Massage the cabbage with a pinch of salt to soften it and release some of its juices.
- Taste the dressing and adjust the seasoning to your liking.
- Serve the slaw chilled for maximum freshness.

Storage instructions:
Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This slaw is best served cold and does not need to be reheated.

Presentation ideas:
Serve the slaw in a large bowl or on individual plates. Garnish with extra herbs or nuts.

- Chopped fresh herbs (parsley, mint, cilantro, basil)
- Toasted nuts or seeds (almonds, pecans, sunflower seeds)
- Crumbled cheese (feta, goat cheese)

This slaw pairs well with grilled meats, fish, or tofu. It also makes a great side dish for sandwiches or burgers.

Suggested side dishes:
- Grilled vegetables (zucchini, eggplant, bell peppers)
- Roasted potatoes or sweet potatoes
- Quinoa or rice salad

Troubleshooting advice:
- If the slaw is too dry, add more dressing or a splash of water.
- If the slaw is too sour, add more honey or a pinch of sugar.
- If the slaw is too salty, rinse the cabbage with cold water and adjust the seasoning.

Food safety advice:
- Wash all produce before using.
- Store leftover slaw in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Cabbage has been cultivated for thousands of years and is a staple in many cuisines around the world. Slaw, a dish made with shredded or sliced vegetables, has been popular in the United States since the 18th century.

Flavor profiles:
This slaw is tangy, sweet, and refreshing, with a crunchy texture and a hint of mint and parsley.

Serving suggestions:
Serve this slaw as a side dish or as a topping for tacos, sandwiches, or grilled meats.

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Taste: Tangy, Crunchy, Refreshing, Tart, Sweet