Tangy Red Cabbage & Green Cabbage Slaw
A crisp, tangy slaw made with shredded red and green cabbage, tossed in a simple vinaigrette with dill and garlic. Ready in minutes, it's a versatile side that pairs well with grilled meats or burgers.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings6
This slaw is all about balance: the slight sweetness of red cabbage meets the milder green cabbage, all tied together with a punchy apple cider vinegar and lemon dressing. The dried dill adds a lovely herbal note, while the olive oil keeps it lush.
Feel free to add diced red onion for extra crunch, or crumble some goat cheese or feta on top – it takes this simple salad to the next level. You can also toss in sliced artichoke hearts for a briny twist. Let it rest for an hour before serving for the best flavor.
Ingredients
optional
Converted amounts are rounded.
Method
- Shred the cabbage into thin strips, using a mix of red and green cabbage as suggested. Set aside in a large bowl.
- In the same bowl, add the dried dill, salt, garlic (powder or fresh), apple cider vinegar, olive oil, lemon juice, and pepper. Toss everything together until well coated.
- Let the slaw sit for a few minutes so the flavors meld, then taste and adjust seasoning—add more salt, vinegar, or lemon juice if desired.
- If using, stir in the diced red onion or fold in the sliced artichoke hearts now. Sprinkle with crumbled cheese just before serving.
- For best results, cover and refrigerate for about an hour before serving to allow the flavors to fully come together. It will keep well in the fridge for a day, but after that the texture declines.
💡 Tips
- For a more intense flavor, let the slaw sit overnight—just note it will be less crunchy.
- Use a mandoline or box grater for the finest shred, or a sharp knife for thicker strips.
- If you're preparing ahead, add the cheese just before serving to keep it fresh.
Inspired by a recipe from Kitchen Stewardship