Description
This is my favourite Red Cabbage Coleslaw recipe! It comes with a delicious twist of sweet apple and umami-rich Parmesan cheese. Serve it as a side with chicken nuggets or burgers, in fish tacos, with barbecued meat, or with a can of tuna for a quick lunch.
Ingredients
Scale
1/2 head of medium red cabbage, finely shredded
1 medium to large carrot
1/4 large red onion, thinly sliced
1 red capsicum, sliced into thin, short strips
1 red apple, cut into small cubes or strips
1 cup shredded Parmesan (loosely packed, better quality is best in this salad)
1 cup mayonnaise
1/3 cup yoghurt
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
Instructions
- Cut the cabbage into 3 wedges and remove the firm core.
- Shred each wedge into thin strips and cut longer strips in halves. Add to a bowl.
- Shred the carrot, cut apples, onion, and red peppers and add to the cabbage.
- Add the Parmesan cheese, followed by mayonnaise, yogurt, mustard, salt and pepper. Combine and mix until everything is well-coated. I usually start with a spoon or a spatula but then get my hands involved.
- Serve with fresh dill or another herb of choice on top.
Notes
- White cabbage will work just as well in this recipe.
- To make it dairy-free/Paleo/Whole30, omit the yoghurt and replace it with extra mayo or olive oil.
Nutrition
- Serving Size: 1 cup
- Calories: 249
- Sugar: 5.8 g
- Sodium: 466.5 mg
- Fat: 21.3 g
- Carbohydrates: 9.7 g
- Fiber: 2.3 g
- Protein: 5.5 g
- Cholesterol: 17.6 mg
Keywords: Coleslaw, Red Cabbage Recipes, Salad, Gluten-Free, Healthy, Salad Recipes, Sides