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A friend of mine give me the recipe for a similar Red Cabbage Slaw but as usual I lost it! So I have made my own version from memory and taste.
The most important thing to remember about this slaw is not to grate the veggies too fine, else you end up with a mush. I use the square shaped bade on my food processor so the pieces are even but not too thin but you could always finely slice. Using a food processor you can make this whole dish in about 5mins which given that it will keep in the fridge for 3-4 days makes it great for start of the week meal prep.
This slaw goes with everything and goes on for days so is a brilliant quick packed lunch or to have in the fridge for a fast dinner. It’s also a perfect winter salad using veggies which are still cheap and at their best when any lettuce will have been flown around the world to get to your plate looking less than fresh. It’s also hearty enough to pack a punch and fill you up. It’s also brilliant with a BBQ and can stand being out of the fridge at a party without going limp.
The secret, I think, of this salad is boiling the raisins in the vinegar. It means every mouthful is infused with a sweet and sour tang.
This quantity is enough for about 8 people as a side dish and works out to approximately £1.20.
Red Cabbage Slaw
- 1 small red cabbage, outer leave removed
- 2 large carrots, peeled
- 2 medium shallots or half a red onion
- 1 medium-large apple, cored and cut into small chunks
- 1 handful of fresh flat leaf parsley finely chopped
- 1 large handful of raisins
- 5 tablespoons cider or white wine vinegar
- 3-5 tablespoons olive oil
- Salt and pepper
- Step 1 1. In a small saucepan boil the raisins with 3 tablespoons of the vinegar (it should just cover the raisins) for around 3-5mins. Most of the vinegar should have been absorbed. Set aside to cool in the pan when finished.
- Step 2 2. Using a food processor chop the red cabbage, carrots and shallot/red onion.
- Step 3 3. Place in a bowl and mix well with the parsley, chopped apple, infused raisins and some salt and pepper.
- Step 4 4. Add and remaining vinegar and mix again, taste and add more oil and vinegar accordingly. You just want to taste the dressing on the veggie, not having it swimming in liquid.
- Step 5 5. Serve as is or mix it up by adding extra protein based toppings to ring the changes.