Red Cabbage Slaw
This is an easy, no-cook recipe for red cabbage slaw featuring a tangy apple cider vinegar dressing. Prepared vegetables and golden raisins are tossed with the dressing and left to marinate for at least an hour to develop flavor and soften the cabbage.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Chef's knife
- 1 Box Grater For carrots
Ingredients
Main
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons celery seed
- Salt and freshly ground black pepper
- 1/2 head red cabbage cut into roughly 1 1/2-inch chunks
- 2 small carrots grated
- 1 small red onion chopped
- 1 cup golden raisins
Instructions
- In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.
Notes
Ensure the cabbage is cut into roughly uniform 1 1/2-inch chunks as specified, which gives the slaw a different texture than finely shredded versions. The celery seed is crucial for the classic slaw flavor profile, so don't omit it. Allowing the slaw to sit for the full hour minimum is essential; this time allows the vegetables to soften slightly in the acidic dressing, meld the flavors, and develop the desired texture. Taste and adjust salt and pepper before serving.