It’s challenging to keep up with getting this slaw ready for my family because it takes days to prepare! We consume this frequently each week! With my husband’s Texas BBQ, this is excellent!
| Prep Time: | 15 mins |
| Additional Time: | 2 days 1 hr |
| Total Time: | 2 days 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 head red cabbage, cored and sliced as thinly as possible
- ¾ cup red wine vinegar
- 5 tablespoons white sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon salt
- 1 ½ teaspoons onion powder
- 1 teaspoon seasoned salt (such as LAWRY’S®)
- ½ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- Put sliced cabbage into a large sealable plastic bag.
- Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
- Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
- Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
- Apple cider vinegar can be used in place of red wine vinegar, if you prefer.
- I use the slicing disk on my food processor to slice the cabbage as thinly as possible.
Reviews
Very good. Had it with salt and pepper squid and yakisoba. Nice mix. Will try it with pulled BBQ pork sliders tomorrow.
I made this exactly as written and it was really good. I did wait until day 3 of it marinating time actually eat it and ate it over the course of a week. Held up great. Was still crunchy and good even up to day 10 in my fridge. Definitely adding to my repertoire.
Excellent!
Tastes great with fresh cabbage from the farm stand in Hastings, Florida.
Delicious! I didn’t add any oil as I like the crunch! This will be a keeper in my recipe box! Yum!
Yum. This is super tart and tasty.
I made the recipe just as stated but added shredded carrots and green peppers. It was delicious!
This was a nice variation to mayonnaise-based slaw. I followed the instructions except that I did not have time to let it set for days. Instead, I added all ingredients (including the oil) and let it set for about 30 min prior to serving. I used a higher quality balsamic vinegar that (I think) made it taste smoother instead of overly tangy. I agree with the other reviewer that this slaw would benefit aesthetically from added color – – perhaps some green onion and shredded carrot. I will also consider adding a little crumbled gorgonzola and/or toasted sesame seeds the next time I make it. It is good “as is,” though.
Seems like it was missing something for my family’s taste. We tried to eat it as a salad. I think the other reviewer had the right idea pairing it with pulled pork.
Made as written and this was the perfect blend of tart and sweet. The tart overpowered the sweet a tad but in a very good way. I threw everything into a ziplock bag a couple of days prior to serving with my pulled pork and chicken and it doesn’t get any easier than this. I even forgot to massage it for a day but it was still perfect. It isn’t much to look at because well it is just purple but the flavor combo is spot on. The next time I make this I plan on using white cabbage (red cabbage stains everything purple) so that I can add carrots to incorporate more color. Perfect to top pulled pork and chicken sandwiches and a keeper!