Cabbage and Radish Coleslaw
Servings: 12 servings
Calories: 87kcal
Fresh, crunchy red cabbage and peppery radish is paired with red onions to make this beautifully pink and purple Cabbage and Radish Coleslaw. Tossed with a homemade oil and vinegar dressing, this coleslaw is the epitome of fresh is best, and simple is better.
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Ingredients
- 10 cups red cabbage, shredded
- 10 radishes, ends trimmed and discarded, cut into 1/4 inch slices
- 1 small red onion, cut in half and then into thin slices
- 1/4 cup parsley, finely chopped
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start with preparing the coleslaw dressing. Measure the vegetable oil, vinegar, sugar, celery seeds, salt, and ground black pepper into a small mixing bowl. Whisk until well combined and the sugar has dissolved. Set the dressing aside.
- Add the shredded cabbage, sliced radishes, sliced red onions, and chopped parsley to a large mixing bowl.
- Whisk the oil and vinegar mixture again, ensuring that the sugar has dissolved and that nothing has settled to the bottom. Pour this mixture over the vegetables and toss well with tongs until thoroughly mixed.
- Transfer to a food-safe container with a tight-fitting lid and refrigerate for at least two hours. Before serving, toss once more.
Nutrition
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 120mg | Potassium: 215mg | Fiber: 2g | Sugar: 7g | Vitamin A: 934IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 1mg