By Martha Rose Shulman
- Total Time
- 30 minutes, plus 30 minutes' refrigeration
- Rating
- 4(294)
- Notes
- Read community notes
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Featured in: Red Cabbage: Versatile, Economical and Tasty
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Ingredients
Yield:Serves four
- ¾pound red cabbage, cored and finely shredded
- ¼pound carrots, peeled and finely grated
- 1tablespoon finely chopped flat-leaf parsley
- 1teaspoon minced fresh chives
- 1teaspoon minced fresh dill
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon sherry vinegar or white wine vinegar
- Salt
- freshly ground pepper to taste
- 1small garlic clove, finely minced
- 1teaspoon Dijon mustard
- 6tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
222 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Step
2
Toss together the cabbage, carrots, parsley, chives and dill.
Step
3
Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Tip
- Advance preparation: This keeps well for a few days in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
294
user ratings
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Cooking Notes
Jeff
The recipe is wonderful as is.
However, for some lovely additions to it, add crumbled feta cheese, dried cranberries, and chopped walnuts. No specific proportion, just to your taste.
Hannah
extra dill makes this shine!
Sara
I love red cabbage salads and have made them many times, but the addition of carrots and fresh herbs adds a perfect sweetness and freshness. I did not have chives, so substituted spring onions. Instead of mixing up a proper vinaigrette, I did my usual simple salad dressing of sprinkling on salt and pepper, then drizzling with olive oil and lemon juice. Delicious!
Linda
Excellent recipe. My husband and I enjoyed this salad. It tastes like a sophisticated version of coleslaw.
Shay
This was a hit with my family! I used roughly half of a red cabbage and one large carrot, so this recipe would be easily doubled. I had fresh parsley but only dried dill and chives, and it was still amazing. I added 1 tablespoon of honey to the vinaigrette and 3/4 cup raisins to the salad. Next time I'll try adding sunflower seeds, too.
patrick @ www.alldayieat.com
this was fantastic! I used a whole head of cabbage and 1/2 cup of carrots, flavors were complex and fresh. The herbs really make this dish stand out. A confetti cannon of flavor for your mouth. Read my story putting it together here - http://wp.me/p7IPNM-z8
Anne
I made this only because I had no ideas for dinner and I happened to have every single ingredient for this on hand. Turns out this is my new favorite salad! I topped it with avocado and a little feta, and that sent it over the top. I’m already thinking about when I will make it again. Five stars!
Jennie
I made this last night and am eating it at lunchtime the next day. I doubled everything (except no chives to be had), and my evaluation is: what a subtle, nice, tasty, crunchy, gently tangy salad. It's not super special--as others suggested, the addition of sweet dried fruit or toasted walnuts or sunflower seeds would make it much more so. But it's very pleasant.
jmj
I add extra dill and a shredded apple. A small minced shallot with the garlic as well if on hand.
jmj
I add extra dill and a shredded apple. A small minced shallot with the garlic as well if I have one on hand. Apple cider vinegar and lemon juice for the acid.
Lisa
I loved the dill in this...I will say that there seems to be too much oil...day 2 leftovers just felt greasy.
Pax Wolf
Excellent slaw to accompany Potato salad and BBQ tofu. This is truly a fantastic recipe. It was a huge hit with my family for Easter. I made it as written except adding more fresh fill and chives. Perfectly delicious!
Melissa Porras
I added French lentils and avocado. Absolutely delicious, especially with that dressing!
Loretta P
This was just delicious although, I’m not sure I’ll soak the cabbage next time. I did add more vinegar because it seemed like it needed a little more oomph and I added extra dill as another reviewer suggested. Also great leftover as part of today’s lunch!
paul
This was a delicious upscale slaw. I bought a beautiful small red cabbage at a farmers market just because, and then didn’t have a summer cooking plan for it. Followed the recipe closely other than going a bit high on the herbs and mustard, and 1T light on the oil.
Yabe283
My family and I love this recipe. It gives you all the crunch and freshness of homemade coleslaw without the gloppy mayo. I, too, upped the dill to 2-3 teaspoons. Served alongside a swiss chard and feta pie. Perfect!
Lorene
Didn't have dill so doubled the parsley. Still a win.
pj
Rey good and simpleUsed less oil, no lemon, but definitely sherry vinegar
Miette
Very easy and tasty salad. The herbs are a must and can even be increased.
Shay
This was a hit with my family! I used roughly half of a red cabbage and one large carrot, so this recipe would be easily doubled. I had fresh parsley but only dried dill and chives, and it was still amazing. I added 1 tablespoon of honey to the vinaigrette and 3/4 cup raisins to the salad. Next time I'll try adding sunflower seeds, too.
Es
Attractive and refreshing. I didn't have the dill and while I'm sure it adds that zesty dilly flavor that only dill can impart, the salad was still excellent. And can be made ahead, always a plus!
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