Red Cabbage Slaw (no mayo)

5 from 1 vote

Red Cabbage Slaw (no mayo)

This simple Red Cabbage Slaw is so tangy and flavorful. With no mayo, it's light and fresh. Cabbage salad adds crunch to sandwiches and makes an easy side dish.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, Israeli, Middle Eastern

Servings:

Calories: 89kcal

Author: Dana Shrager

Ingredients

Dressing Ingredients

1 clove garlic minced
2 tablespoons fresh lemon about the juice of 1 medium lemon
1 tablespoon white vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon ground cumin

Salad Ingredients

½ medium head red cabbage approximately 1 pound; about 5 to 6 cups shredded
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro optional but recommended

Instructions

Make the Dressing

Garlic: Put garlic, lemon, and vinegar in a small jar with a lid. Let sit for about 10 minutes until the garlic macerates and loses some of its pungency.
Add oil, salt, pepper, and cumin. Secure lid, and shake to combine. Set aside.

Shred the Cabbage

Half and core: Remove loose or damaged leaves around the exterior of the cabbage (usually just one layer). Stand the cabbage up with the root facing down on your cutting board, and cut the cabbage in half. Use one half in this recipe, and set the other half aside for another use. Use the sharp tip of your knife to cut diagonal cuts around the core to remove the stem. Discard the stem.
Shred with a large knife: Place the cabbage half with the flat side facing down onto your counter. Begin by making very thin slices from one side, diagonally opposite to where the root was on the cabbage, all the way to the other side. Once the cabbage becomes unstable, turn it onto its side (whichever way allows it to lie flat for easy slicing) so that it is not shaky anymore, and continue to slice.
Alternatively, the cabbage can be shred with a food processor (slicing blade) or a mandoline.

Prepare the salad

Combine: Place shredded cabbage and herbs into a large bowl. Add as much of the dressing as you need to nicely moisten the cabbage. Use your hands or two serving utensils to mix well until the cabbage is well coated.
Serve immediately for maximum crunch, or wait up to a half hour for the cabbage to slightly soften but remain crisp.

Notes

Store dressing, herbs, and cabbage separately in the refrigerator up to 2 or 3 days. If dressed, the salad will keep in the refrigerator for about 1 day in an airtight container.
It is best not to dress until just before serving, but if you want to get a head start, prepare the dressing, and cut the cabbage and store in the refrigerator.
The cabbage can be shredded with a large knife, a food processor, or mandoline. If you buy a bag of pre-shredded cabbage at the supermarket, check that it is fresh, and then use quickly.

Nutrition