I like how colorful this Red Cabbage and Carrot Coleslaw is.

Serving this delicious and easy side will make everything else look more fun to the palate.

Red Cabbage and Carrot Coleslaw

This is a simple kind of salad or side dish that can be served up with most anything else. I like that this red cabbage and carrot slaw works as well as a side dish during the holiday season as it does for a summer picnic.

This cabbage and carrot slaw recipe reminds me of my popular recipe for Mediterranean Style Green Bean Salad.

Not only are both of these recipes on the healthy side, but they are also both easy to make. Even better, I like how colorful both of these recipes are.

Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.

Just as important to the ingredients used is how to shred cabbage and slice the carrots for any kind of coleslaw.

I look at this recipe as the perfect excuse to bring our my spiralizer. Using a spiralizer for this recipe is not just easy, it provides the perfect cut for the carrots in this recipe.

Here is how you can prepare the cabbage for this recipe.

Remove the outer layers of the cabbage and rinse it under running water. Then, quarter the cabbage and remove the core so that you can chop or grate the rest of it.

Like any kind of coleslaw, also important is how long should coleslaw sit before serving.

This is a vegan recipe for coleslaw that does not contain mayonnaise. As a result, the normal rules for storing and serving anything made with mayonnaise do not apply to this recipe.

This recipe could be made a day in advance of serving it.

It probably is a good idea to allow the ingredients and flavors to set together before serving this as well.
To serve this coleslaw, simply store it in the refrigerator until you are ready to serve it and stir it after you remove it from the fridge.

Tips for making Red Cabbage and Carrot Coleslaw

I just mentioned that you can make this coleslaw recipe a day in advance and store it in the refrigerator. Then, when you are ready to serve it, simply stir the ingredients.

Here are some more great tips for you.

1. This recipe calls for apple cider vinegar. You could easily sub in another vinegar such as rice or white vinegar.
2. Adding a bit of fruit, such as raisins or dried cranberries, is a great way to give a new dimension of taste and texture to this recipe.
3. Another way to add texture and taste to this coleslaw recipe is to add chopped nuts. I like chopped walnuts or chopped pecans for a nice flavor.

Everyone knows that coleslaw is the perfect summer picnic or barbecue food to serve.

That picnic coleslaw is usually made with a colorless cabbage. This coleslaw is made with red cabbage which really adds color that is friendly to year-round enjoyment.

There are some nutrtional benefits from eating red cabbage.

Red cabbage is loaded with potassium, Vitamin C, and Vitamin B-6. Cabbage is also a good source of fiber.

This coleslaw recipe is better when chilled before serving.

Chilling this salad before serving for at least an hour allows for the flavors to merge together.
However, allowing coleslaw to sit too long in the refrigerator can cause it to get watery, which is why we stir it before actually serving it.

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By the way, while you are here you may also be interested in these ideas.

• Easiest Greek Salad in Vinaigrette Dressing.
• The Best Texas Caviar Ever.
• How to Follow the Mediterranean Diet.

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Red Cabbage and Carrot Coleslaw

Red Cabbage and Carrot Coleslaw

As mentioned, shredding the carrots is easy when you use a spiralizer. You could alternative simply grate your carrots.

Here is how you can prepare the cabbage for this recipe.

Remove the outer layers of the cabbage and rinse it under running water. Then, quarter the cabbage and remove the core so that you can chop or grate the rest of it.

The Ingredients Needed to make this Red Cabbage and Carrot Coleslaw

• Red Cabbage- 1/2 head, grated or chopped. This should be about four cups.
• Carrots- 1 pound. Have the carrots cut, grated, or spiralized.
• Apple Cider Vinegar– 1/2 cup.
• Extra Virgin Olive Oil– 1 tablespoon. Feel free to add an additional tablespoon if desired.
• Honey- 1 tablespoon
• Seasonings as desired. This can include, all purpose seasonings, Salt, and/or Pepper.
• Optional, dried fruit, seeds, chopped nuts, scallions or green onion.

How to make this Red Cabbage and Carrot Coleslaw

• In a large bowl, mix together the cabbage and the carrots.
• Next, in a small or medium mixing bowl, whisk together the vinegar, olice oil, honey and seasonings. The pour half of the over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Refrigerate the coleslaw for at least an hour.
• When ready to serve, top the coleslaw with any optional ingredients and serve.

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This colorful and delicious recipe forRed Cabbage and Carrot Coleslaw is easy to make and friendly to the Mediterranean diet, Vegan, and Gluten Free.

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Yield: 8

Red Cabbage and Carrot Coleslaw

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This colorful and delicious recipe for Red Cabbage and Carrot Coleslaw is easy to make and friendly to the Mediterranean diet, Vegan, and Gluten Free.

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• Red Cabbage- 1/2 head, grated or chopped. This should be about four cups.
• Carrots- 1 pound. Have the carrots cut, grated, or spiralized.
• Apple Cider Vinegar– 1/2 cup.
• Extra Virgin Olive Oil– 1 tablespoon. Feel free to add an additional tablespoon if desired.
• Honey- 1 tablespoon
• Seasonings as desired. This can include, all purpose seasonings, Salt, and/or Pepper.
• Optional, dried fruit, seeds, chopped nuts, scallions or green onion.

Instructions

1. In a large bowl, mix together the cabbage and the carrots.
2. Next, in a small or medium mixing bowl, whisk together the vinegar, olice oil, honey and seasonings. The pour half of the over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
3. Refrigerate the coleslaw for at least an hour.
4. When ready to serve, top the coleslaw with any optional ingredients and serve.

Notes

As mentioned, shredding the carrots is easy when you use a spiralizer. You could alternative simply grate your carrots.

Here is how you can prepare the cabbage for this recipe.

Remove the outer layers of the cabbage and rinse it under running water. Then, quarter the cabbage and remove the core so that you can chop or grate the rest of it.

Recommended Products

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  Iberia Extra Virgin Olive Oil  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 142mgCarbohydrates: 18gFiber: 5gSugar: 10gProtein: 3g

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.