Ruby Coleslaw
- Total Time
- 1 hour 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1small head red cabbage, 1 pound
- Salt
- ½teaspoon sugar
- 1medium red onion, sliced paper thin
- ¼cup raspberry vinegar
- ¼cup extra-virgin olive oil
- Freshly ground black pepper
- ⅓cup finely chopped fresh basil, preferably purple opal basil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
90 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 233 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate. Set aside to macerate for one hour.
- Step 2
Drain off any fluid that accumulates and fold in the onion. Beat the vinegar and oil together and season to taste with salt and pepper. Pour over the cabbage, toss the ingredients together and check seasonings. Add the basil, toss again and serve.
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