Crimson Crunch Red Cabbage Slaw
A vibrant, citrusy red cabbage slaw with apple, herbs, and toasted seeds. A fresh and healthy side perfect for BBQs, tacos, or weeknight meals.
Equipment
- Chef's Knife
- Cutting Board
- Mixing bowls
- Whisk
- Measuring Spoons
- Measuring Cups
Ingredients
Main Ingredients
- 1 medium red cabbage cored and finely sliced
- 1 large carrot julienned
- 1 crisp apple match-sticked
- ¼ cup toasted sunflower seeds
- 2 Tbsp toasted pumpkin seeds pepitas
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh dill
Vinaigrette
- 3 Tbsp fresh orange juice
- 2 Tbsp fresh lime juice
- 2 Tbsp apple cider vinegar
- 1.5 Tbsp honey
- 1 tsp Dijon mustard
- ¼ tsp celery seed lightly crushed
- ¼ cup extra virgin olive oil
- ¾ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper
Instructions
- In a colander, toss cabbage with 1/2 tsp kosher salt. Let rest for 5 minutes to draw moisture, then rinse and pat dry.
- In a small bowl, whisk together orange juice, lime juice, vinegar, honey, mustard, and celery seed. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- In a large mixing bowl, combine cabbage, carrot, apple, sunflower seeds, pumpkin seeds, cilantro, and dill.
- Pour vinaigrette over slaw and toss thoroughly to coat.
- Let the slaw sit for at least 5 minutes or refrigerate up to 2 hours before serving. Taste and adjust seasoning if needed.
Notes
For extra crunch, toast seeds in a dry skillet before using. Swap apple for fennel or pear for seasonal variety. Keeps 3 days refrigerated.
Nutrition
Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 220mgPotassium: 300mgFiber: 4gSugar: 7gVitamin A: 60IUVitamin C: 45mgCalcium: 60mgIron: 1.2mg
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