This crunchy red cabbage slaw is mayo-free and comes with healthy carrots and has a little sesame touch. It’s great with rich meats, carnitas, and hot dogs.
Hey, guys! I needed a few days off from blogging after visiting my family in Germany. Wait that maybe came out wrong! I am nursing a jetlag, feeling like a zombie for a week now and I am still wide-awake at 4 am every night. But I need to stop whining and on the positive side I have a long weekend ahead of me, and time to catch up with sleep. So what are your plans for Labor Day weekend? Today’s recipe for red cabbage slaw will help you out if you are invited for any kind of festivity.
I made this red cabbage slaw for Mr. F before I left for my last trip. It’s always funny with this guy he is pretending to be all grown up and insists on being able to feed himself, but when I asked him what’s for dinner it’s a banana and potato chips. So he had red cabbage slaw, banana and potato chips for the first half of my vacation. Work in progress I guess…
red cabbage slaw
This red cabbage slaw is mayo-free that’s a plus for haters of this white stuff but also you won’t have to worry about leaving it out on the table for too long.
- 1 small red cabbage (about 2 pounds)
- 2 medium carrots, peeled
- 3 tablespoons black sesame seeds
- 4 green onions
- for the dressing:
- 120 ml / ½ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 60 ml / ¼ cup honey
- ½ tablespoon fine sea salt
- Remove the outer leaves, quarter the cabbage and cut out the cores. Slice the cabbage as thin as possible with a knife or use a mandolin or food processor. Transfer to a large bowl.
- Grate the carrots and add them with the green onions and sesame seeds to the red cabbage and stir well.
- In a medium saucepan heat all ingredients for the dressing, stir well until honey is dissolved. Remove from heat and pour immediately over the red cabbage slaw.
- Cover the bowl with a lid or plastic wrap and let rest for at least 1 hour. At first, it might seem like not enough dressing but don't worry. Can be stored airtight in the refrigerator for weeks. Stir well before serving.