Marinated Red Cabbage Slaw
Marinated Red Cabbage Slaw
Ingredients
- 1/2 red cabbage, small, shredded (about 4 to 5 cups)
- 1/2 red onion, medium, thinly sliced
- 3 lime juice, from 3 limes
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 teaspoon dry oregano, optional, lightly rubbed between palms
- 1/2 teaspoon kosher salt, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the shredded red cabbage and thinly sliced red onion.
⏱️ 2 min
- 2
Sprinkle 1/2 teaspoon of kosher salt over the cabbage and onions. Add the lime juice, apple cider vinegar, maple syrup, and extra virgin olive oil to the bowl.
⏱️ 2 min
- 3
Using clean hands, thoroughly massage the dressing into the cabbage and onions. Continue massaging until the slaw begins to soften and turns a slightly more vibrant pink color. This process helps break down the cabbage and infuse the flavors.
⏱️ 5 min
- 4
To further season, add the 1/2 teaspoon of freshly cracked black pepper and the 1/2 teaspoon of dry oregano (if using), which should be lightly rubbed between your palms to release its aroma.
⏱️ 1 min
- 5
Toss all ingredients together to ensure the spices are evenly distributed.
⏱️ 1 min
- 6
Taste the slaw. If it needs more salt, add another pinch and massage it into the slaw. Adjust other seasonings or herbs to your preference.
⏱️ 2 min
- 7
Transfer the prepared slaw, along with all the accumulated juice at the bottom of the bowl, to an airtight container.
⏱️ 1 min
- 8
Cover the container and place it in the refrigerator for at least 1 hour before serving. For the best flavor and texture, allow it to marinate overnight; the slaw will develop a hot pink color and become even more tender.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Red Cabbage Slaw
- 1/2 red cabbage, small, shredded (about 4 to 5 cups)
- 1/2 red onion, medium, thinly sliced
- 3 lime juice, from 3 limes
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 teaspoon dry oregano, optional, lightly rubbed between palms
- 1/2 teaspoon kosher salt, plus more as needed
Instructions
- 1
In a large mixing bowl, combine the shredded red cabbage and thinly sliced red onion.
⏱️ 2 min - 2
Sprinkle 1/2 teaspoon of kosher salt over the cabbage and onions. Add the lime juice, apple cider vinegar, maple syrup, and extra virgin olive oil to the bowl.
⏱️ 2 min - 3
Using clean hands, thoroughly massage the dressing into the cabbage and onions. Continue massaging until the slaw begins to soften and turns a slightly more vibrant pink color. This process helps break down the cabbage and infuse the flavors.
⏱️ 5 min - 4
To further season, add the 1/2 teaspoon of freshly cracked black pepper and the 1/2 teaspoon of dry oregano (if using), which should be lightly rubbed between your palms to release its aroma.
⏱️ 1 min - 5
Toss all ingredients together to ensure the spices are evenly distributed.
⏱️ 1 min - 6
Taste the slaw. If it needs more salt, add another pinch and massage it into the slaw. Adjust other seasonings or herbs to your preference.
⏱️ 2 min - 7
Transfer the prepared slaw, along with all the accumulated juice at the bottom of the bowl, to an airtight container.
⏱️ 1 min - 8
Cover the container and place it in the refrigerator for at least 1 hour before serving. For the best flavor and texture, allow it to marinate overnight; the slaw will develop a hot pink color and become even more tender.
⏱️ 60 min