Wednesday, December 4, 2019

Red Cabbage Slaw with Tangy Carrot Ginger Dressing

This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw. The acidity of this vegetable side dish perfectly balances the heartiness of your favorite rib-sticking meaty entree!

A shot of Whole30 and paleo red cabbage slaw in a large white bowl with two wooden serving spoons inside.

I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it.  Plus, this zippy slaw tastes great as leftovers!

A collage of the cooking steps for Whole30 and paleo red cabbage slaw with tangy carrot and ginger dressing.

The secret sauce

The best thing about this simple cabbage slaw is the tangy, zesty, and creamy dressing! Save the extra sauce so you can drizzle it on all the things and to perk up leftover red cabbage slaw. Just keep the dressing in a sealed container in the fridge for up to a week.

The one caveat for this tasty sauce is that you’ll need a powerful blender or food processor to blend all the veggies into a smooth dressing. Blender not quite cutting it? Chop the ingredients more extensively before blitzing everything together!

What can you serve with it?

Any meat dish! I love serving this acidic red cabbage slaw with Cracklin’ Chicken or a big pile of Kalua Pig or Instant Pot Carnitas. If you want to make it a complete meal, toss cooked chicken while you’re making the slaw and you’re good to go!

Can you make this slaw ahead of time?

I think the slaw tastes best when you dress it right before you serve it, but leftovers still taste wonderful. Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to amp up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!

Time to make some red cabbage slaw!

Serves 8

Carrot Ginger Dressing

  • 2 medium carrots, peeled and chopped
  • 2 scallions, white parts only, roughly chopped (the green parts will be used for the slaw)
  • 1 large Medjool dates, pitted and roughly chopped
  • ½ cup apple cider vinegar
  • ⅓ cup Paleo mayonnaise
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Diamond Crystal Kosher salt
  • ¼ teaspoon freshly ground black pepper

Red Cabbage Slaw

  • 1 small red cabbage, cored and thinly sliced (about 2 pounds)
  • 2 carrots, julienned or peeled into thin strips
  • 2 scallions, greens only, thinly sliced
  • ¼ cup minced fresh cilantro
  • ½ cup Carrot Ginger Dressing (see above)
  • 2 tablespoons toasted slivered almonds

Equipment:

All of my favorite kitchen tools are listed here.

Method:

Make the Carrot Ginger dressing! In a high speed blender, combine all the ingredients for the carrot ginger dressing and blitz…

An overhead shot of the tangy carrot ginger dressing for red cabbage slaw in an open Vitamix blender. The picture on the right is a side shot of a Vitamix blending up the dressing

…until smooth.

An overhead shot of the tangy carrot and ginger dressing in an open Vitamix blender.

In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.

A shot of someone adding cilantro and green onions to a bowl filled with red cabbage and carrots to make red cabbage slaw.

Pour in ½ cup of Carrot Ginger Dressing and toss well.

Someone tossing whole30 red cabbage slaw in a large clear bowl with wooden spoons.

Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top…

Adding toasted almonds on top of Whole30 and paleo red cabbage slaw.

…and serve!

An overhead shot of someone holding a big bowl of healthy red cabbage slaw topped with toasted almonds and fresh herbs.

Looking for more cabbage dishes?

[Originally posted on March 19, 2011. Updated on December 2, 2019.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

 PRINTER-FRIENDLY RECIPE CARD

Red Cabbage Slaw with Tangy Carrot and Ginger Dressing

This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw.

Carrot Ginger Dressing

  • 2 medium carrots (peeled and chopped)
  • 2 scallions (white parts only, chopped)
  • 1 large Medjool date (pitted and chopped)
  • ½ cup apple cider vinegar (or white balsamic vinegar)
  • ⅓ cup Paleo Mayonnaise
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper

Red Cabbage Slaw

  • 2 pounds red cabbage (cored and thinly sliced)
  • 2 medium carrots (peeled into strips or julienned)
  • 2 scallions (greens only, thinly sliced)
  • ¼ cup minced cilantro
  • ½ cup Carrot Ginger Dressing (see above)
  • 2 tablespoons toasted slivered almonds

Carrot Ginger Dressing

  1. In a powerful blender or food processor, combine all the ingredients for the carrot ginger dressing and blend until smooth.

Red Cabbage Slaw

  1. In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.

  2. Pour in ½ cup of Carrot Ginger Dressing and use tongs to mix well.

  3. Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top and serve.

 Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to perk up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!

The post Red Cabbage Slaw with Tangy Carrot Ginger Dressing appeared first on Nom Nom Paleo®.


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