Ingredients with Measurements:
- 1 head of green cabbage, thinly sliced
- 2 large carrots, grated
- 1/2 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Sharp knife or mandoline slicer
- Grater
Step-by-Step Instructions:
1. In a large mixing bowl, combine the thinly sliced cabbage and grated carrots.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, black pepper, and red pepper flakes until well combined.
3. Pour the dressing over the cabbage and carrot mixture, and toss until the vegetables are well coated.
4. Add the chopped parsley to the slaw and toss again.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 105
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrate: 10g
Dietary fiber: 3g
Total sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Red cabbage can be substituted for green cabbage.
- White wine vinegar or rice vinegar can be substituted for apple cider vinegar.
- Maple syrup or agave nectar can be substituted for honey.
- Dried parsley can be substituted for fresh parsley.
Variations:
- Add sliced red onion or scallions for extra flavor.
- Add sliced jalapenos or serrano peppers for a spicy kick.
- Add chopped apples or raisins for a touch of sweetness.
Tips and Tricks:
- Use a mandoline slicer to thinly slice the cabbage for a more uniform texture.
- Make the slaw ahead of time and let it marinate in the refrigerator for up to 24 hours for even more flavor.
- Serve the slaw as a side dish or use it as a topping for sandwiches or tacos.
Storage Instructions:
Store the 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 a platter garnished with additional parsley.
Garnishes:
Garnish with additional chopped parsley or sliced scallions.
Pairings:
This slaw pairs well with grilled meats, sandwiches, or tacos.
Suggested Side Dishes:
Serve this slaw with grilled corn on the cob or baked sweet potato fries.
Troubleshooting Advice:
If the slaw is too sour, add a little more honey to balance out the flavors.
Food Safety Advice:
Make sure to wash the cabbage and carrots thoroughly before slicing and grating.
Food History:
Cabbage has been cultivated for thousands of years and is believed to have originated in Europe. It was a staple food for many ancient civilizations, including the Greeks and Romans.
Flavor Profiles:
This slaw has a tangy and slightly sweet flavor with a hint of spice from the red pepper flakes.
Serving Suggestions:
Serve this slaw as a side dish or use it as a topping for sandwiches or tacos.
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Taste: Tangy, Crisp, Sour, Refreshing