Red Cabbage Slaw
A fresh and delicious Red Cabbage Slaw seasoned with a tangy lime mayo dressing, sesame oil, and cilantro. Crunchy yet creamy, bursting with flavors, this versatile side dish is meant to be made on repeat during cabbage season.
Servings: 4
Calories: 264kcal
Ingredients
- 6 cups shredded red cabbage (about 1 pound)
- ½ cup red onion, thinly minced (about 1 small onion)
- 2 tablespoons toasted sesame seeds
- ½ cup cilantro, roughly chopped
- ¼ cup mayonnaise (or vegan mayo)
- 3 tablespoons lime juice, freshly squeezed
- 3 tablespoons toasted sesame oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Shred the cabbage (see step-by-step instructions above in this post) and thinly mince the red onion. Transfer to a large mixing bowl.
- Add the sesame seeds and chopped cilantro. Set aside.
- In a separate bowl, add mayonnaise, lime juice, toasted sesame oil, salt, and pepper. Whisk vigorously until well combined.
- Pour the sauce over the cabbage preparation and mix everything thoroughly (you can even use your hands and massage the cabbage gently to help coat every single piece).
- To serve, sprinkle with optional extra sesame seeds and cilantro. Enjoy with a glass of chilled Sauvignon Blanc!
Notes
- A mandolin is the best tool to ensure that the cabbage is evenly shredded. I recommend using it if you have one.
- Shred the cabbage thinly. Big pieces of cabbage will make the slaw less refined. Adjust your mandolin's opening to ⅛ inch (3mm).
- Make ahead - you can either serve it immediately or store it in the fridge until it is ready to serve.
Nutrition
Calories: 264kcal | Carbohydrates: 14g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 273mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1641IU | Vitamin C: 81mg | Calcium: 108mg | Iron: 2mg