Red cabbage slaw

Red cabbage slaw

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  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 20 minutes
  • Mulderbosch Cabernet Sauvignon Rosé 2015


  • For the slaw:
  • 2 baby red cabbages
  • 1 red lettuce or radicchio
  • 1 red onion
  • 1 fennel bulb, trimmed
  • For the dressing:
  • 1⁄3 cup olive oil
  • 3 T red wine vinegar
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

To make the slaw, thinly slice the cabbage, lettuce and onion, then mix in a bowl. Thinly slice the trimmed fennel and soak in iced water for about 20 minutes. This will crisp the fennel and soften the aniseed flavour. Drain well and add to the bowl. Pour over the dressing and stir through.

To make the dressing, mix all the ingredients until combined.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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