Salad: United States – Southern – Tangy Red Cabbage Vinegar Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 small red cabbage, about 1 lb (450 g), cored and thinly sliced
- 1 cup (110 g) shredded carrots
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (12 g) granulated sugar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (2 g) celery seed
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. In a large bowl, combine the thinly sliced red cabbage, shredded carrots, and sliced red onion. In a separate jar or small bowl whisk together the apple cider vinegar, Dijon mustard, granulated sugar, vegetable oil, celery seed, lemon juice, kosher salt, and black pepper until smooth and slightly emulsified.
2. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with additional salt or pepper if needed. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow flavors to meld, then toss again, stir in chopped parsley if using, and serve.