top of page

Red Cabbage Slaw

Often times, we get used to eating the same staple items.  It is important to incorporate a variety of colors into weekly meals because different colors and types of fruits and vegetables are attributed with different health benefits. Step outside your staple vegetable choices and choose this recipe for its bursting red color and nutrition quality!

Red cabbage has a robust flavor and vibrant color, which reflects its high concentration of anthocyanins, a compound with significant protective health benefits.  Red cabbage serves as an antioxidant with anti-inflammatory properties.  One cup provides 79% Vitamin K and 68% Vitamin C of your Daily Recommended Intake (DRI).

This recipe is great to serve as a dinner side dish or have as an afternoon snack. Serve as a salad or sandwich with the option to add tuna, chicken, or chickpeas for a zesty crunch to your next lunchtime meal. Enjoy!

Yield: 15 servings Prep Time: 20 minutes


1 Large Red Cabbage 2 Large Carrots 1 Lemon (Peeled and squeezed) 1 Granny Smith Apple (diced) 1/4 Cup Raisins 1 1/2 Cup (1-12 Fluid oz. Bottle) Red Wine Vinegar (Rice Wine Vinegar can be used also) 4″ Fresh Grated Ginger 4 Cloves Fresh Garlic (minced) 1 Tbs Dijon Mustard 3 Scallions (chopped) 2-3 Tbs. Sesame seeds (sprinkle to your preference) 2-4 Tbs Sesame Oil Salt/Pepper to taste


1. Chop Veggies: Ideally you would want to use a food processor and put the cabbage and carrots in for 20-30 seconds. If you don’t have a food processer, chop up red cabbage into small slivered slices. Chop carrots in small circles, short matchsticks style cuts, or shred using a grater for smaller pieces. Chop apple into small diced pieces. 2. Combine cabbage, carrots, raisins and apples in a large bowl. 3. Add ginger, lemon juice, dijon, and garlic. 4. Use your hands to “massage” the chopped cabbage helping to release their natural juices. Incorporate the rest of your ingredients.

5. Store in mason jars and keep refrigerated before serving.

 Serve alone, on top a bed of mixed greens, or between whole grain pita with chickpeas or tuna.  Enjoy!


bottom of page