Salad > Coleslaws > Red Cabbage Slaws

Red Cabbage and Orange Slaw Recipe

Ingredients with Measurements:
- 1 small red cabbage, thinly sliced
- 2 oranges, peeled and segmented
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a large bowl, combine the sliced red cabbage, orange segments, red onion, and chopped parsley.
2. In a separate bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
5. Once chilled, give the slaw a quick toss and serve.


Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes
Temperature: Serve chilled
Serving size: 4-6 servings

Nutritional information:
- Calories: 110
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g

Substitutions for ingredients:
- Red cabbage can be substituted with green cabbage or a mix of both.
- Red onion can be substituted with shallots or scallions.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with any neutral-flavored oil.

Variations:
- Add sliced almonds or chopped walnuts for some crunch.
- Add sliced jalapeƱos or red pepper flakes for some heat.
- Add sliced avocado for some creaminess.
- Use lime juice instead of orange juice for a tangier flavor.

Tips and tricks:
- To make slicing the cabbage easier, cut it in half first and then remove the core.
- Use a mandoline or a sharp knife to thinly slice the cabbage and onion.
- For a sweeter slaw, add more honey to the dressing.
- For a tangier slaw, add more vinegar to the dressing.

Storage instructions:
- Store any leftover slaw 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 additional chopped parsley or orange segments.

Garnishes:
- Chopped parsley
- Orange segments
- Sliced almonds or chopped walnuts

Pairings:
- Grilled chicken or fish
- Pulled pork sandwiches
- Tacos or burritos

Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Garlic bread

Troubleshooting advice:
- If the slaw is too dry, add more olive oil or honey to the dressing.
- If the slaw is too tangy, add more honey to the dressing.
- If the slaw is too sweet, add more vinegar to the dressing.

Food safety advice:
- Make sure to wash all produce before using.
- Store any leftover slaw in the refrigerator and discard after 3 days.

Food history:
- Slaw originated in the Netherlands in the 1700s and was originally made with cabbage and vinegar.
- The addition of mayonnaise to slaw became popular in the United States in the 20th century.

Flavor profiles:
- Tangy
- Sweet
- Crunchy
- Fresh

Serving suggestions:
- Serve as a side dish or as a topping for sandwiches or tacos.

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Taste: Tangy, Sweet, Refreshing, Citrusy