Classic Red Cabbage Slaw
Shred the red cabbage and mix with grated carrots, apple slices, and a dressing made from apple cider vinegar, olive oil, honey, salt, and pepper. Optionally, add some raisins or nuts for extra texture.
Ingredients
- Red cabbage: 1 medium head
- Carrots: 2 large
- Apple: 1 large (preferably a sweet variety like Honeycrisp or Gala)
- Apple cider vinegar: 1/4 cup
- Olive oil: 1/4 cup
- Honey: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Optional: Raisins or nuts (like walnuts or almonds), to taste
Instructions
Preparing the Vegetables and Apple
1. Shred the Red Cabbage: Remove the outer leaves of the cabbage. Cut the cabbage into quarters, remove the core, and then thinly slice or shred the quarters. You should have about 4-5 cups of shredded cabbage.
2. Grate the Carrots: Peel the carrots and grate them using a box grater or a food processor. You should have about 1 cup of grated carrots.
3. Slice the Apple: Core the apple and thinly slice it. For a more rustic texture, you can leave the peel on. If you prefer a softer texture, you can also cut the apple into thin matchsticks.
Making the Dressing
4. Combine the Dressing Ingredients: In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper. Taste and adjust the seasoning if necessary.
Assembling the Slaw
5. Mix the Slaw: In a large mixing bowl, combine the shredded red cabbage, grated carrots, and apple slices. Toss gently to mix.
6. Add the Dressing: Pour the dressing over the cabbage mixture and toss well to ensure everything is evenly coated.
7. Add Optional Ingredients: If using, add raisins or roughly chopped nuts for extra texture and sweetness.
Final Touches
8. Let It Rest: Allow the slaw to sit for at least 30 minutes before serving. This resting period lets the flavors meld together and slightly softens the cabbage.
9. Serve: Taste and adjust seasoning if needed. Serve as a fresh, crunchy side dish perfect for picnics, barbecues, or as a complement to grilled meats.
Tips
- For best results, let the slaw chill in the refrigerator for a few hours.
- This slaw can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to customize the slaw by adding other ingredients like sliced red onion, bell peppers, or a splash of lemon juice.
Red Cabbage Salad with Feta and Walnuts
Ingredients
- Red cabbage: 1 medium head
- Feta cheese: 4 oz (crumbled)
- Walnuts: 1/2 cup (chopped)
- Fresh parsley or mint: 1/4 cup (chopped)
- For the Vinaigrette:
- Olive oil: 1/3 cup
- Red wine vinegar: 1/4 cup
- Dijon mustard: 1 tablespoon
- Honey: 1 teaspoon
- Garlic: 1 clove (minced)
- Salt: to taste
- Black pepper: to taste
Preparing the Salad Ingredients
1. Shred the Red Cabbage: Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Then thinly slice or shred the cabbage. Aim for about 4-5 cups of shredded cabbage.
2. Chop the Walnuts: Roughly chop the walnuts to get smaller pieces that are easier to eat and distribute evenly in the salad.
3. Prepare the Fresh Herbs: Chop the parsley or mint finely. If using mint, remember that it's quite strong, so you may want to use it more sparingly.
Making the Vinaigrette
4. Whisk Together the Vinaigrette Ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
Assembling the Salad
5.Combine the Salad Components: In a large salad bowl, combine the shredded red cabbage, crumbled feta cheese, chopped walnuts, and chopped herbs.
6. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to ensure everything is well coated.
Final Touches and Serving
7. Let the Salad Marinate: Let the salad sit for about 10-15 minutes before serving. This allows the cabbage to soften slightly and absorb the flavors of the dressing.
8. Taste and Adjust: Just before serving, taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as needed.
9. Serve: Serve the salad as a refreshing side dish, perfect for a summer picnic, barbecue, or as a complement to grilled meats or fish.
Tips
- If you prefer a softer texture, you can massage the cabbage with a bit of salt before adding the other ingredients.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add other ingredients like sliced red onion, orange segments, or dried cranberries for additional flavor and texture.
Red Cabbage Stir-Fry:
Ingredients
- Red cabbage: 1 medium head, chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, minced
- Protein of choice: Tofu (firm, drained and cubed), Chicken (boneless, cut into small pieces), or Shrimp (peeled and deveined) – about 1 pound
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Sugar: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Optional: Green onions, sesame seeds for garnish
- Salt and pepper: to taste
Instructions
Preparing Ingredients
1. Prepare the Red Cabbage: Chop the red cabbage into bite-sized pieces.
2. Prepare the Protein: If using tofu, press it first to drain excess moisture. For chicken or shrimp, ensure they are cleaned and cut into uniform pieces for even cooking.
3. Mince Garlic and Ginger: Mince the garlic and ginger finely.
Cooking the Stir-Fry
4. Heat the Pan: Heat a wok or large skillet over medium-high heat. Add the vegetable oil.
5. Cook the Protein: Add your chosen protein (tofu, chicken, or shrimp) to the pan. Cook until it's done (tofu should be golden, chicken should no longer be pink, and shrimp should be pink and opaque). Remove the protein from the pan and set aside.
6. Sauté Garlic and Ginger: In the same pan, add a bit more oil if needed. Add the minced garlic and ginger, sautéing for about a minute until fragrant.
7. Add Red Cabbage: Add the chopped red cabbage to the pan. Stir-fry for about 4-5 minutes until the cabbage is tender but still crisp.
8. Season the Stir-Fry: Return the cooked protein to the pan. Add the soy sauce, sesame oil, and sugar. Stir well to combine and cook for another 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.
Finishing Touches
9. *Garnish and Serve**: Garnish with chopped green onions and sesame seeds if desired. Serve hot as a main dish.
Tips
- For a vegetarian version, use tofu or add more vegetables like bell peppers, snow peas, or carrots.
- The key to a great stir-fry is cooking at a high temperature and stirring frequently, so have all your ingredients prepped and ready to go.
- Serve with steamed rice or noodles for a complete meal.
