As promised in my previous post, "Five Reasons to Shred Cabbage with a Knife, and How To Do It.", here is an easy recipe for all of the cabbage that you’re shredded by now. I usually use white cabbage (it’s green, really), but the red cabbage (purple, really) that I had on hand worked just as well. John and I could not discern any difference in the taste, and red cabbage added a lot of color to what would would have been a unicolor dinner.
Easy Summer Coleslaw
Yield: 4 side servings
4 c. red or white cabbage, shredded
1/4 c. mayo
1 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
1. Place 4 packed cups of shredded cabbage into a large serving bowl.
2. In a small mixing bowl, whisk the mayo, cider vinegar, sugar, salt, garlic powder, and red pepper flakes until well combined.
3. Pour the dressing that you’ve just made over the cabbage. Toss the dressing and cabbage until the dressing is uniformly distributed. Refrigerate until ready to serve. (I consider the refrigeration step to be optional; we usually start eating the coleslaw as soon as it has been tossed, and it usually does not even make it to the dinner table.)
Gorgeous purple! I linked your coleslaw in my post today. Happy Spring!
YUMMMM!!! Can’t wait to try it
I wonder if it would work well with broccoli slaw too???
i love the cold slaw
Terry, It will definitely work with broccoli slaw too.
Abby, Thank! I’m so glad you liked it.
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Will it still be gluten free if I were to add other vegies to stretch it for a party? Like maybe carrots and mix them with the white ‘and’ red cabbage. I have a friend who just found out that she is gluten intolerent and I would like to make something that she cna eat at the party.
Hi Tandie,
You can definitely add other veggies. All veggies are naturally gluten free – it’s only when they’ve been processed in some fashion that you have to really read the label. Be sure to check the label on your mayo and garlic powder – they may contain wheat as an additive.