Red Cabbage Recipe
Red Cabbage Recipe
Table of Contents
Red Cabbage Recipe
This Red Cabbage Recipe offers a delicious, colorful, and nutritious side dish that is perfect for any meal. The salad features crisp red cabbage combined with a tangy dressing, providing a delightful contrast of flavors. This versatile dish is perfect for BBQs, family dinners, and even as a healthy meal prep option.
Description
Red cabbage is a vibrant vegetable that is not only rich in flavor but also packed with nutrients. This red cabbage recipe is an excellent way to highlight its crisp texture and slightly peppery taste. It’s often used in coleslaws and salads, but the possibilities for cooking with red cabbage are endless. This recipe focuses on a simple yet delicious red cabbage salad that balances savory and tangy notes, making it a crowd pleaser.
The key to a great red cabbage salad lies in how the cabbage is sliced and the ingredients that complement its flavor. Red cabbage has a dense and firm structure, making it ideal for salads that need texture. The recipe is incredibly flexible, allowing you to add ingredients like carrots, apples, or onions, which pair wonderfully with the cabbage’s natural flavor.
In this Red Cabbage Recipe, red cabbage is shredded finely, allowing for an easy to eat salad with each bite. The dressing is a balance of olive oil, vinegar, and a touch of honey for sweetness. The addition of mustard gives the dressing a slight tang, which enhances the overall flavor of the cabbage. To give the salad some crunch and extra nutrition, we include toasted seeds and nuts, making it not just tasty but satisfying.
Red cabbage is also an excellent source of antioxidants, vitamin C, and fiber, making this recipe not just delicious but incredibly healthy. The high content of anthocyanins in red cabbage can help reduce inflammation and support heart health, making it a great addition to any diet. Additionally, red cabbage is low in calories, which makes this salad an excellent choice for those looking to maintain a balanced and nutritious meal plan.
If you’re preparing this dish for a party or meal prep, it’s incredibly easy to make in large batches. You can store the salad in the refrigerator for up to three days, making it an excellent make ahead option. The flavors continue to develop as it sits, so it’s just as good the next day.
This red cabbage recipe can be paired with a variety of main courses, from grilled meats to vegetarian dishes. It’s a versatile side dish that can be enjoyed at any time of the year. Whether you’re preparing a hearty winter meal or a light summer dinner, this recipe will elevate your plate and bring bright color and fresh flavor to your table.
Ingredients
- 4 cups of shredded red cabbage (about ½ medium head)
- 1 medium carrot, shredded (optional for extra crunch)
- ½ medium red onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 tablespoons sunflower seeds (or pumpkin seeds)
- 1 tablespoon sesame seeds (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetables:
Shred the red cabbage into fine strips using a sharp knife or a mandoline slicer. Shred the carrot and thinly slice the red onion. Place all vegetables into a large mixing bowl. - Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified. - Toast the Seeds:
In a small pan over medium heat, lightly toast the sunflower and sesame seeds for 2–3 minutes until they become golden and fragrant. Set aside to cool. - Assemble the Salad:
Pour the dressing over the shredded cabbage mixture and toss to combine. Make sure all the cabbage and vegetables are well coated with the dressing. - Garnish and Serve:
Sprinkle the toasted seeds and freshly chopped parsley over the salad for added crunch and color. Serve immediately or refrigerate for up to 3 days.
you may like : Coleslaw Recipe
Red Cabbage Recipe
Ingredients
- 4 cups of shredded red cabbage about ½ medium head
- 1 medium carrot shredded (optional for extra crunch)
- ½ medium red onion thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons sunflower seeds or pumpkin seeds
- 1 tablespoon sesame seeds optional
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Vegetables:
- Shred the red cabbage into fine strips using a sharp knife or a mandoline slicer. Shred the carrot and thinly slice the red onion. Place all vegetables into a large mixing bowl.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified.
- Toast the Seeds:
- In a small pan over medium heat, lightly toast the sunflower and sesame seeds for 2-3 minutes until they become golden and fragrant. Set aside to cool.
- Assemble the Salad:
- Pour the dressing over the shredded cabbage mixture and toss to combine. Make sure all the cabbage and vegetables are well coated with the dressing.
- Garnish and Serve:
- Sprinkle the toasted seeds and freshly chopped parsley over the salad for added crunch and color. Serve immediately or refrigerate for up to 3 days.
Notes
- You can customize this red cabbage recipe by adding other ingredients like sliced apples, cranberries, or nuts like almonds or walnuts for extra texture and flavor.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- This recipe can be made in advance and stored in the fridge. The flavors will develop more as the cabbage sits.
- If you prefer a sweeter salad, you can increase the amount of honey or substitute with another sweetener like agave or maple syrup.
