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
- 1/2 medium head 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 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon 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
Calories: 283kcal | Carbohydrates: 10g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 559mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2693IU | Vitamin C: 51mg | Calcium: 201mg | Iron: 1mg
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