As the weather warms up in spring, I start craving crisp, colorful, refreshing salads. When I want crunchy vegetables with a zingy dressing, this healthy red cabbage slaw hits the spot every time.
This slaw is a perfect side dish for a summer barbecue, because its bright, fresh flavors provide a balance to the savoriness of most grillables.
But this isn’t just a simple side — it’s a chameleon of a dish. I like to make a big batch at a time, and over the next few days, I add leftover slaw to sandwiches, wraps, noodle bowls, and stir-frys for a tasty pop of crunch and color.
Red Cabbage Slaw: Health Information
When you eat red cabbage and red bell peppers, you’re giving your body a major vitamin C power-up.
And if you eat a plant-based diet, vitamin C isn’t just important for supporting your immune system.
Vitamin C also helps the body to absorb non-heme iron — the type that is found in plant-based foods. So, serve this slaw alongside an iron-rich food like beans, tofu, or quinoa, and it will help your body to use the iron more efficiently.
Red cabbage is also a good source for phytochemicals called anthocyanins, which are responsible for the purple color in the plant’s leaves. Research has indicated that these antioxidant plant compounds may help lower your risk of cardiovascular disease.
What you’ll need:
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You can make this recipe with just a few basic kitchen implements:
- A knife and cutting board
- A box grater
- One small bowl and one large bowl
If you have a mandoline, I recommend using it to make shredding the cabbage faster and easier. If you don’t have one, you can just carefully shred the cabbage with a knife.