Try out this great crunchy and beautiful red cabbage coleslaw, it comes with a fresh lime and black pepper flavor. Great to use for tacos or side.
I’ve featured this red cabbage coleslaw here at Ateriet before. I used in a recipe for a Chimichurri taco. But you don’t have to make tacos to find this recipe useful. It’s a very simple recipe to make, just shred some cabbage, add lime, oil and some black pepper. That’s really about it. So let’s start cooking shall we?
Red Cabbage Coleslaw
About 10 oz / 300 g red cabbage
2 tbsp olive oil
The recipe will be enough for a side for 2-4 persons depending on what else you might be serving. When I first made it I used it for that Chimichurri taco and it was enough for about eight tacos. Since the recipe is easy and cabbage is often cheap it shouldn’t be a problem if you end up with a little bit of leftovers.
Shred the cabbage as thin as you can. Rinse the limes in water and then grate them both using a Microplane into the cabbage. Then cut the limes in half and squeeze into the cabbage. Add the olive oil. Season with salt and black pepper. Check the flavor and adjust if necessary. Leave to rest for about one hour before serving.
The coleslaw will last for 2-3 days if kept cold and is great for much more than just tacos. Serve it as a side or for burgers and hot dogs.
About Red Cabbage
Red cabbage is the purple leaved variety of cabbage. In short it’s the red version of white cabbage. It is also known under the names purple cabbage and red kraut or blue kraut once its cooked. A fun fact is that the color changes depending on the ph level of the soil it is grown in. If the ph level is low the leaves will be dark red and in the more neutral soil it will be more purple. In alkaline soil it will turn green/yellow cabbage.
The red cabbage is a very nutritious vegetable, more so than its white variety. The red cabbage contains twice as much iron and ten times more vitamin A as the white cabbage. Like there wasn’t enough reasons to make some red cabbage coleslaw?