Carrot and Red Cabbage Slaw
Toss this vividly colored salad together in minutes. The raisins and balsamic vinegar enhance the flavor of the vegetables, making it a favorite for kids and the vegetable averse. Vegan, vegetarian, gluten-free, no added fat.
| Servings | Prep Time |
| 6servings | 7minutes |
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Ingredients
- 3 1/2cups red cabbagechopped (about 300 grams)
- 1 1/2cups carrotsgrated (about 200 grams)
- 1/2cup raisins
- 1tablespoon balsamic vinegar
- saltto taste (optional)
Instructions
- Chop red cabbage and grate carrots. Put in a bowl. Add remaining ingredients and toss to combine. Taste and adjust seasonings as needed.
- Serve at once or cover and refrigerate for up to three days. It will be safe to eat for at least five days but loses its zip as time passes. Does not freeze well.
Recipe Notes
- Don’t worry about getting the proportions exactly right. I include them to get the nutrition and price, but whatever looks good to you will work.
- I slice the red cabbage into wedges through the core and then chop across the leaves. This is easier than holding a heavy round cabbage against a grater. You can grate the carrots and slice the cabbage using a food processor, too. For this amount, I don’t think it’s worth the extra dish washing, but it would be if you were cooking for a crowd.
Nutritional Information for Red Cabbage and Carrot Slaw
This salad is loaded with vitamins A and C, potassium, and fiber. It also has two grams of protein per serving. See details in the nutrition label for one serving. Calculations do not include optional salt.
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