Red Cabbage Coleslaw

Updated: Mar 4

I love salads, but I love them more, when they are colorful! This colorful and flavorful Red Cabbage Coleslaw with Carrot & Walnuts is easy to make, Mediterranean diet friendly, vegan and gluten free. A simple kind of salad or side dish, that can be served with anything. Ideal for meal preparation too!



This is a salad my mother used to prepare, with a twist. I replaced the white cabbage she used to use with the red cabbage and I added some walnuts for extra crunchiness.



For this healthy Coleslaw salad you will just need the following basic ingredients: red cabbage, carrots, parsley and walnuts. For the dressing use some extra virgin olive oil, apple vinegar or whatever vinegar you prefer, salt & pepper. I usually prefer using freshly cracked black pepper, but feel free to use any pepper you like.



How to shred cabbage & carrots

You can either slice the cabbage with a knife or with a mandolin. First cut the cabbage in 4 wedges. If using a knife, slice each of the cabbage wedges into shreds. Shredding the cabbage using a mandolin is easier. Use the blade of desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down.

Wash the carrots and then using a vegetable peeler, remove the skin. Cut off the bottom tip and using a grater, shred the carrots.



This salad tastes better when chilled before serving. Chilling the salad for at least an hour before serving, allows the flavors to merge together.

Store the Red Cabbage Coleslaw salad in an airtight container and place in the fridge. It can last for up to 6 days.



 

Recipe


Servings: 8-10

Preparation time: 15 mins



Ingredients

1 small red cabbage, shredded

3 carrots, shredded

1/2 bunch parsley, chopped

1 cup walnuts, chopped

4-5 tbsp. extra virgin olive oil

3 tbsp. vinegar

salt & pepper



Method

  • Shred cabbage and add it in a big bowl.

  • Wash carrots, peel and shred them. Add them in the bowl with the shredded cabbage.

  • Add salt and stir using your hands, while pressing gently.

  • Next, chop parsley and add it to the bowl with the veggies.

  • Chop walnuts, using a pestle and add them in the bowl too.

  • In a small bowl add olive oil, vinegar, salt & pepper. Whisk to combine.

  • Add the dressing to the salad and toss until well combined.

  • For better taste results, chill the salad for at least one hour before serving.

  • Enjoy!



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