Red Cabbage Slaw

This colourful coleslaw is packed with quite the flavour punch. Work it in meaty sandwiches or fish tacos to add tartness and crunch, or serve it as a light side during grilling season.  For vegetarians, mix in soft cheese and serve with avocado to pair contrasting flavours. 

Red cabbage is red because of its high concentration of anthocyanin polyphenols, a phytonutrient with antioxidant and anti-inflammatory properties for cardiovascular and digestive support. Check out whfoods for more info!

Red Cabbage Slaw

  • Servings: 6 side dishes
  • Print


  • 1/2 a head of red cabbage, shredded
  • 1 cup carrots, julienned
  • 4 green onions chopped
  • 1/2 cup raisins
  • 1/2 cup pecans or walnuts
  • 4 tbsp EVOO
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • fresh ground pepper to taste
  • (Blue/gorgonzola/feta cheese, crumbled to taste)

Let’s goIMG_0421

  1. Place the cabbage, carrots, green onions, nuts and raisins in a large mixing bowl
  2. Whisk the EVOO, apple cider vinegar, honey and soy sauce or shake well in a mason jar
  3. Drizzle over the vegetables and toss until evenly covered. Let sit for 1 hour or more
  4. Mix in cheese and top with freshly ground pepper before serving













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