This quick Sweet And Salty Red Cabbage Coleslaw salad recipe can be done in minutes. It’s crunchy, fresh and very affordable too! I’ve used purple (red) cabbage in this recipe, but you could easily swap it for a white cabbage too. I also sometimes add sliced apple, depending on that I have in a fridge or kitchen cupboard. They add in an extra crunch and I really like the extra sweetness they bring to the recipe.
This Sweet & Salty Red Cabbage Slaw can be made in quite a large quantities, which is perfect for a dinner party or summer barbecue gathering. To help you to plan the rest of the food menu, you can use clever online tools, like Barbecue Planner which helps you to calculate the exact amounts of meat, condiments, drinks and everything you need to prepare the perfect barbecue for your friends.
If you are making just lunch for two, half the recipe ingredients so that you don’t end up with huge amounts of coleslaw!
Whilst I usually serve this coleslaw with meat dishes (steaks, burgers etc.) it’s also great as a side salad with sandwiches, cheese or just on it’s own if you fancy a healthy snack.
If you don’t have all the ingredients at hand, you can substitute some of them. I usually swap around the red or white cabbage, apples or carrots. The dressing is perfect as it is, so I always make sure I have all the ingredients I need before I start making it, especially the ginger, which is the secret ingredients in this recipe! My friends always ask me, how I make this coleslaw dressing because it tastes so different!
The coleslaw can be kept in the fridge for 2-3 days, but ideally should be eaten on the day when you made it. I always find that the coleslaw stays fresher if you keep it covered and add a few drops of water in the container.
Hope you enjoy making this one!
Sweet And Salty Cabbage Slaw
- 1 purple cabbage shredded
- 3 carrots grated or peeled
- 1 beet grated
- 1/3 cup cilantro, parsley and basil chopped
- 1/4 cup sunflower seeds
- 2 cups cooked chickpeas
- 4 Tbsp tahini
- 2 Tbsp tamari
- 1 Tbsp coconut sugar
- 2 Tbsp extra virgin olive oil
- 1 inch ginger chopped
- Mix all vegetables in a bowl. Add in the chickpeas and sunflower seeds.
- Combine all the ingredients and mix thoroughly. Add the dressing to the bowl of vegetables and mix together.