Here is a great autumn salad: a red cabbage slaw with mayo, cinnamon and croutons! I love this slaw as a side dish for steaks or lamb… Or a great lunch salad topped with a soft boiled egg!
Red cabbage slaw, here is yet another recipe that I could make out of a huge head of red cabbage!
Yes, I bought this whole red cabbage over the weekend at the farmers market.
And it is massive, even though I picked the smallest one of the pile.
And since it’s just the hubs and me here at home, I’am always on the lookout for new cabbage recipes to try out!
I already made a bunch of other re cabbage recipes over the last few years.
So what is next I asked myself?
What about a slaw?
Easy Red Cabbage Slaw
Make sure that you slice the red cabbage very thinly.
Just run a knife along the sides and kind of shave the cabbage into very thin slices.
This makes the salad extremely crunchy and pleasant to eat as well! You don’t want to chew like crazy on a huge rubbery piece of cabbage for minutes on end while you’re having dinner.
I kept the slaw dressing pretty simple by just adding a dollop of mayo.
A classic coleslaw very often (if not almost always) contains a handful of raisins as well but I’m not so fond of it in combination with vegetables.
I also find that the red cabbage on itself is sweet and hearty enough as a side salad. But hey, go ahead and add some raisins if you like!
The croutons were also just a last minute addition but they really add an extra pleasant crunch to this slaw!
Easy Red Cabbage Slaw Recipe
- 1 lb fresh red cabbage (450 g)
- 1 large fresh carrot
- 2 fresh spring onions
- 2 tbsp mayonnaise
- 4 tbsp fresh parsley chopped
- ground cinnamon
- a handful croutons
Rinse the cabbage well and slice it very finely. Add it together with the grated carrot to a large mixing bowl.
Slice the spring onion up finely and add it together with the freshly chopped parsley to to carrot and cabbage.
Stir well. Then add the mayonnaise, a pinch of cinnamon and pepper and salt.
Stir the slaw again. Add extra mayonnaise if you like. Check the seasoning and add extra cinnamon, pepper or salt to taste if necessary.
Transfer the cabbage slaw to a clean serving bowl or plate. Put it in the fridge for another 10 minutes. Sprinkle with the croutons right before serving. Serve chilled.