Quick and easy red slaw recipe. Versatile and delicious. My husband's fave.
Paleo/gluten free/ vegan/ vegetarian/ quick/ easy/ versatile
Sweet and sour red cabbage was something my grandmother would cook (at times to death) for the big German holidays. It's amazing with roasted duck, Sauerbraten or Rouladen. I never have time to cook for hours on end, but I love cabbage. It's a feast for the eyes. Not cooking the cabbage requires good slicing skills (Joni's part) or a food processor.
This recipe had many iterations and we've been making this forever. Add whatever your hear desires, it's even good with mayonnaise for a creamy texture.
This makes about 4 servings, but the slaw keeps in the fridge overnight for a quick lunch or dinner the following day. We enjoy it with Basmati rice, or on grass fed ground beef (like a taco bowl), or roasted sweet potatoes. It does go great with Burgers and potato salad, too.
Joni likes the recipe pretty minimally. I'll be mentioning other ingredients, optionally, if I'd make this salad just for myself.
1 medium sized head of purple, organic cabbage, finely sliced (hard stalk removed)
1 big bowl, a sharp knife, a good chopper
1 sliced carrot (optional)
1/2 cup toasted pecans (optional)
Dried golden Raisins (optional)
1/4 cup olive oil
4 Tsp Apple Cider vinegar
1 Tsp cumin powder (or toasted cumin seeds, crushed, for a earthy note)
1 Tsp sugar (optional, for the sweet&sour, very German)
Remove the tough core and and other tough stems from the leaves. Stack 5-6 leaves on top of each other and roll them up. Slice finely. This is how my grandmother would always chop her cabbage for slaw. If I'm in a hurry, I just quarter the head and slice, if I am lucky, my husband is there to use his amazing (zen-honed) chopping skills.
Toss strips in a large bow, add the above ingredients and toss well. The cabbage does not need to be "massaged" if you like a crunchy texture, and it will wilt slightly if you prepare it ahead of time.
My favorite way to eat super easy, tangy and earthy slaw with ground beef and a dollop of sour cream, topped with lost of cilantro and guacamole. It keeps in the fridge for 2-3 days and gets softer. Enjoy!