Tangy & Sweet: Red Cabbage Coleslaw You'll Love

Discover the perfect blend of tangy and sweet flavors in this vibrant red cabbage coleslaw!

Gather Your Ingredients You'll need shredded red cabbage, carrots, red onion, cilantro, dill, sugar, salt, pepper, olive oil (or mayo), and apple cider vinegar.

Shred the red cabbage and carrots. Dice the red onion and chop the cilantro and dill.

Chop and Shred

Place the shredded cabbage, carrots, diced onion, cilantro, and dill in a large mixing bowl. Toss well to mix.

Combine in a Bowl

In a small bowl, combine sugar, salt, pepper, olive oil (or mayo for a creamy version), and apple cider vinegar.

Prepare the Dressing

Pour the dressing over the vegetable mix. Stir until everything is evenly coated and well mixed.

Coat the Vegetables

Cover the bowl and store it in the fridge for at least an hour, or overnight, to let the flavors meld.

Let It Marinate

Serve your tangy and sweet red cabbage coleslaw chilled. Enjoy it as a side dish or a topping for sandwiches.

Ready to Eat

Place any leftovers in an airtight container and keep them in the fridge for up to 3 days. The coleslaw tastes even better the next day!

Store Leftovers

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