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Red Cabbage Slaw

  Red cabbage 1 Pound (500 Grams)
  Red onion 1
  Beetroot 1 (Raw Ones)
  Carrots 2
  Fennel bulb 1
  Chopped parsley/Dill 2 Tablespoon
  Raisins/Sultanas 3 Ounce (75 Gram)
  Thick natural yogurt 6 Tablespoon
  Cider/White wine vinegar 1 Tablespoon
  Mustard 2 Teaspoon (Sweet German / Dijon)
  Clear honey 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Rye bread/Sourdough bread 1 (For Serving)

1. Trim the stalk end of the red cabbage and very finely shred the cabbage. Cut the red onion in half and slice it thinly. Peel the beetroot and carrots and cut them both into very thin matchsticks or grate coarsely. Halve the fennel bulb and shred it finely.
2. Put all the prepared vegetables, chopped parsley and raisins or sultanas into a large bowl and toss them with your hands to combine well.
3. Mix the yogurt with the vinegar, mustard, honey, garlic, a pinch of salt and plenty of pepper. Pour this dressing over the slaw and mix well. Leave to marinate for at least 1 hour and serve with rye or sourdough bread.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 81

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 917.8 mg38.2%

Total Carbohydrates 214 g71.5%

Dietary Fiber 42.8 g171.2%

Sugars 125.7 g

Protein 31 g61.5%

Vitamin A 570.6% Vitamin C 614.2%

Calcium 73.1% Iron 81.4%

*Based on a 2000 Calorie diet

Red Cabbage Slaw Recipe