Our Red Cabbage and Carrot Slaw is the perfect addition to any BBQ or pot luck gathering. Crispy cabbage, carrots, and red onions tossed in a tangy Apple Cider Dressing create a wonderfully crunchy and light slaw. Which pairs perfectly with our Slow Roasted Pork Shoulder or any combination of dishes!
The Apple Cider Vinegar is a key flavor component, enhancing the bright flavors of the slaw. The acid also is key in breaking down the tough cellulose exterior of the cabbage and carrots, while maintaining a nice crisp bite, it’s the magic element!
Be sure to slice your veg nice and thin, we achieve this cut with a mandoline slicer. This simple tool makes prep time a breeze with so many dishes. Always use the guard though, I’ve seen many people lose a part of a finger on this super sharp device! So please be safe and use the guard!
Coleslaw, with its origins dating back centuries, has undergone a fascinating culinary journey. Its roots can be traced to the ancient Romans, who consumed a dish similar to modern coleslaw made from cabbage, vinegar, eggs, and various spices. Throughout history, coleslaw evolved, appearing in various forms across Europe, particularly in the Netherlands and Germany. It gained popularity in the 18th century in North America, where Dutch and German immigrants brought their cabbage-based recipes.
Over time, coleslaw became a beloved side dish in American cuisine, especially at barbecues, picnics, and alongside fried chicken. Today, coleslaw continues to be a versatile and beloved dish enjoyed worldwide, with countless variations ranging from traditional to creative, reflecting the diverse tastes and preferences of different cultures and cuisines.
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Preserving Freshness: Storing Coleslaw for Extended Shelf Life
Coleslaw, with its crisp vegetables and creamy dressing, can be stored to maintain its freshness. Here’s how:
Refrigeration: Store coleslaw in the refrigerator as soon as possible after preparation or purchase. Coleslaw contains perishable ingredients like cabbage and mayonnaise that require cold temperatures to stay fresh.
Airtight Container: Transfer the coleslaw to an airtight container for storage. This helps to prevent exposure to air, which can cause the coleslaw to wilt and lose its crispness.
Separate Dressing: If you’re storing leftover coleslaw with dressing, consider storing the dressing separately from the vegetables. This prevents the vegetables from becoming soggy as they sit in the dressing.
Use Within a Few Days: Consume the coleslaw within 3-5 days for the best quality. Over time, the vegetables may start to lose their crunch and the dressing may separate, affecting the overall texture and flavor of the coleslaw.
Refrigerate Leftovers Promptly: If you have leftover coleslaw after serving, refrigerate it promptly to maintain its freshness. Do not leave coleslaw at room temperature for more than 2 hours, as bacteria can start to multiply rapidly in perishable foods.
Shelf Life: When stored properly in the refrigerator, coleslaw can last for 3-5 days. However, for the best quality, it’s recommended to consume coleslaw within a few days of preparation.
By following these storage guidelines, you can enjoy fresh and flavorful coleslaw for longer periods, whether as a side dish for a meal or a topping for sandwiches and burgers.
How to Make Red Cabbage and Carrot Slaw
Ingredients
Slaw
- 1 large head red cabbage, finely shredded
- 2 large carrots, finely shredded
- 1/2 red onion, finely sliced
Dressing
- 3/4 cup (172 grams) mayonnaise
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons sugar
- Kosher sea salt + freshly ground black pepper, to taste
Instructions
Slaw
- Combine the red cabbage, carrots, and red onions in a large mixing bowl.
Dressing
- Whisk together the mayonnaise, Apple Cider Vinegar, sugar, and some salt and pepper in a medium bowl.
Combine
- Add the dressing to the slaw mixture and blend well to combine. Taste for seasoning; adjust with more Kosher sea salt, pepper or sugar to taste. Wrap tightly and allow to sit for at least 3 hours or overnight for best flavor.
Notes
- Prep time is approximate.
- Refrigerate in an airtight container and eat within 3-5 days.
- How long can coleslaw be left at room temperature? Bacteria grow rapidly at temperatures between 40°F/4.4°C and 140°F/60°C, coleslaw should be discarded if left out for more than 2 hours at room temperature.
Creative Recipe Inspiration
Indulge in the classic combination of crisp romaine lettuce and tangy blue cheese with our Romaine Blue Cheese Salad Wedge. Crisp, refreshing, and bursting with flavor, this salad is perfect as a starter or a light meal on its own.
Immerse yourself in the vibrant flavors of Italy with our Big Easy Italian Salad, a delightful fusion of antipasto and fresh salad goodness. Bursting with a medley of hearts of palm, marinated artichoke hearts, tangy cheeses, briny olives, and crisp lettuce, this salad is a feast for the senses.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
