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Red Cabbage and Carrot Slaw

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 Vinaigrette create a wonderfully crunchy and light slaw.
Course Side Dish
Cuisine Dutch
Keyword coleslaw
Prep Time 15 minutes
Cook Time 15 minutes
Overnight rest 8 hours
Total Time 30 minutes
Servings 10 servings
Author Mean Green Chef

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.
    Ingredients for Red Cabbage and Carrot Slaw sliced in a large glass bowl on a white marble counter top background. Mean Green Chef

Dressing

  • Whisk together the mayonnaise,  Apple Cider Vinegar, sugar, and some salt and pepper in a medium bowl.
    Ingredients for dressing Red Cabbage and Carrot Slaw sliced in a large glass bowl on a white marble counter top background. Mean Green Chef

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.