Best Janets Red Hot Cabbage Slaw Recipes

RED CABBAGE SLAW

Red Cabbage Slaw image

A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.

Provided by AuntE

Categories Salad Coleslaw Recipes With Mayo

Time 4h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 small head red cabbage, thinly sliced and chopped
½ cup grated carrot
½ cup mayonnaise
¼ cup dried cranberries
¼ cup chopped walnuts
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar
1 teaspoon white sugar, or more to taste

Steps:

Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Anne Burrell

Time 1h20m

Yield 12 cups

Number Of Ingredients 9

Ingredients

1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)
2 bulbs fennel, cored and julienned
3 carrots, grated
2 Granny Smith apples, julienned
1 red onion, very thinly sliced
1 cup apple cider vinegar
Kosher salt
1 1/2 to 2 cups mayonnaise
2 to 3 tablespoons horseradish

Steps:

Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

RED CABBAGE SLAW

Red Cabbage Slaw image

Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

3/4 cup canola oil
1/2 cup white vinegar
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
8 cups shredded red cabbage

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

RED CABBAGE SLAW

Red Cabbage Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer
2 tablespoons kosher salt plus more
1 1/4 cups cider vinegar
1/2 cup plus 1 tablespoon sugar
3/4 cup water

Steps:

Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
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