“Red Cabbage Apple Slaw”

Need a fresh, lightly sweet salad to complete a weeknight meal? Try my Red Cabbage Apple Slaw tossed in a lightly sweet and tangy vinaigrette. Red Cabbage Apple Slaw is the perfect accompaniment to fish tacos or grilled seafood. And let’s not forget this crunchy salad can be served with the likes of steaks, pork chops or chicken. Adding apple gives the slaw an unexpected pop of freshness and sweetness in each bite. Sounding irresistible and making you a little hungry yet?

This is another recipe sprouted from needing to use what I had in the refrigerator. You can purchase a bag of red cabbage already shredded or buy a whole head and shred it yourself. As a time saver I purchased a bag already shredded and a 10-ounce bag is about 4 cups which is what you need for this recipe. I’m all about saving time just like you and no waste. Did I mention easy clean up and easy prep go hand in hand? Read on…

Red Cabbage Apple Slaw

One serving bowl is all you need to mix up this slaw. Music to my ears I must say. Happy, happy, happy! I suggest mixing vinegar’s, brown sugar, and oil in your bowl first. Place cabbage and apple in your serving bowl and toss, therefore coating completely with vinaigrette. Season your slaw with salt and pepper to your taste. Refrigerate Red Cabbage Apple Slaw for at least 30 minutes before serving. However, slaw can be made the day before if you like to save even more time. The slaw will keep for several days covered in the refrigerator.

So the next time you get a craving for a crunchy sweet side when grilling or the perfect topping for fish tacos remember this recipe for Red Cabbage Apple Slaw. Think delicious and quick. Watch Red Cabbage Apple Slaw become a new family favorite. Enjoy!

Red Cabbage Apple Slaw

Red Cabbage Apple Slaw

4 cups shredded red cabbage

1 Braeburn apple, thinly sliced or julienned

1/2 cup rice vinegar

2 T. white balsamic vinegar

4 T. light brown sugar

2 t. Olive oil

1/2 t. kosher salt

1/4 t. pepper

In a large serving bowl, mix together rice vinegar, balsamic vinegar, brown sugar, oil, salt and pepper. Add cabbage and apple to dressing mixture. Mix until well combined.

Refrigerator to chill slaw at least 30 minutes before serving. Great for topping fish tacos or served with grilled meat and poultry.

Makes 4 servings. Carbs, 34 g.