Cold slaw? Coleslaw? I’ve always been mixed up, until I knew coleslaw originated from a Dutch word, koolsla, which means cabbage salad. Cabbage slaw – coleslaw – same thing.
Like other legendary foods, cabbage slaw spread out globally, picked up individuals’ favourites, and evolved into different variations – with mayonnaise or vinaigrette, any veggies can be added, but the only consistent element is raw cabbage.
The first cabbage slaw came across my life, probably in a cheap fast food shop, and I disliked it. Mayo overflowed; too much fat coated my mouth.
Now I know a delicious cabbage slaw can be dressed simply with lemon juice, herbs, and olive oil; it changes how I feel towards an always-understated cabbage. Very much affordable, a red (or purple) one adds happy colour to a dish and seems very long-lasting. I usually buy red to make sweet and sour German cabbage, or make a twist into Asian slaw. I think now I have my new favourite.
Red Cabbage Cole Slaw (No Mayo) Recipe
Cabbage slaw is easier to make than you thought. Just give it a little 15-20 minutes to mild down the pungency of the onion. Then add oil, vinegar, and herbs. Done!
This recipe is learned from ‘Salt, Fat, Acid, Heat’ by Samin Nosrat.
Ingredients
Serves 2
- ¼ small head of red cabbage
- salt
- ¼ small red onion
- 2-3 tbsp lemon juice
- a handful of parsley leaves
- 1 ½ tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
How to Make
- Cut open the red cabbage, discard the hard core part, and thinly shred. Place in a big bowl and add a generous pinch of salt. Toss well and set aside for 20 minutes.
- Thinly slice the onion and put in a small bowl. Freshly squeeze in enough lemon juice and let sit for 20 minutes to macerate.
- When it’s about time, back to the red cabbage. Drain out the excessive liquid if any. Sometimes there’s not much liquid and it’s okay too.
- Coarsely chop the parsley and put into the cabbage bowl, together with the red wine vinegar, extra virgin olive oil, and the macerated red onions (but not the juice). Everything mix well.
- Have a taste. Add in the macerating lemon juice and salt if needed. Serve chilled or in room temperature.
