Red Cabbage Slaw Recipe {with apple!} - Belly Full (2024)

FAQs

What is the difference between cabbage slaw and coleslaw? ›

Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar, water and ketchup, and a variety of spices and seasoning.

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Broccoli slaw tends to be healthier than coleslaw because it's packed with multiple vegetables including broccoli, carrots, and cabbage.

This is because the cabbage tends to “bleed” due to the water solubility of anthocyanins (color pigments). To prevent this, toss the cabbage with 2-3 tablespoons of vinegar before combining it with the rest of the ingredients.

Cabbage. The outer layer isn't going to be eaten—the leaves are tougher and undesirable to many—so why wash cabbage? There's a good reason: Worms or other insects could be inside the cabbage, so to be safe, follow these steps for cleaning and washing it.

Using a knife

Leafy greens can be easily shredded using a sturdy, sharp chef's knife.

Salting the cabbage should be step one of any coleslaw recipe. With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Coarse Grater for crunchy coleslaw, apple, cheese, mozzarella, carrots, shredded potatoes, potato rosti chocolate curls for cake tops.

How do you shred red cabbage for coleslaw? ›

Shred with knife: Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths. Shred with mandolin: Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down.

Assuming that you're storing your coleslaw in the refrigerator — and haven't taken it out for a stretch of time and put it back in — coleslaw can safely last up to five days. However, it's important to remember that this is the maximum amount of time it should be kept.

Salting the cabbage, carrot, and onion purges excess moisture that would otherwise turn the slaw into a soupy mess. Including sugar (another osmosis-inducing ingredient) balances the flavor. Limiting the purge to five minutes keeps the cabbage crunchy.

Whatever the reason for the formation, people familiar with the food item began tinkering with its name. For instance, the Latin-based cole was substituted for cold and the spelling variant slaugh was used with cold or cole. The name was also chopped to slaw or slaugh.

Traditional coleslaw is little more than shredded cabbage and a creamy dressing. This recipe adds a bit more flavor with shredded carrots and onion. The creamy dressing is made with mayonnaise, sugar, cider vinegar, salt, and pepper, for a just right tangy-sweet flavor.

Slaw is a kind of salad made from raw chopped or shredded cabbage. You might want to put some slaw in your picnic basket to eat with the sandwiches and potato chips. Slaw is shorthand for coleslaw, a side dish or salad that always includes cabbage and sometimes other shredded vegetables.

Freshly shredded makes a huge difference in recipes, especially when it's eaten raw, like in coleslaw. You get to decide on the best texture for your dish. If you're looking for finely textured cabbage pieces, large shreds or coarsely grated, it's all in your control.