Red cabbage and carrot slaw with cranberries
Red cabbage and carrot slaw
Delicious and easy to make red cabbage and carrot slaw with dried cranberries, walnuts and apple. Delicious for a quick lunch or as a sidedish.
Funny red cabbage
Well maybe funny is not the right word but there is something odd about red cabbage. I totally love it, but I don’t often cook it. When I do decide to cook it (such as in this delicious red cabbage, chestnut and apple version), I hate it when it hasn’t cooked long enough. It needs to be soft and delicious and not chewy.
However, when I decide to have a cabbage slaw I kind of like that chewiness. That’s slightly weird right? One thing to keep in mind if you’re using raw red cabbage in your salad is that you need to either grate it or cut it very fine.
If the chunks are too big, the cabbage becomes too hard to eat. Or so that is my opinion. I like it finely cut.
You can buy ready grated red cabbage in the supermarket but it makes more sense to buy a whole red cabbage. If you make this red cabbage and carrot slaw, you probably only need about a quarter of the whole cabbage. Which leaves you to use the remaining red cabbage for another dish, like the Asian salad or any other salad of your choosing.
- 200 gr red cabbage (about 2 cups) grated
- 1 apple in cubes
- 1 large carrot grated
- 2 tbsp dried cranberries
- 2 tbsp walnuts roughly chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- pepper and salt
Cut or grate the red cabbage finely. Mix it in a bowl with the apple pieces, grated carrot, dried cranberries and the walnuts.
make the dressing by combining the ingredients and add pepper and salt to taste.