Red Cabbage Slow Slaw Recipe - Allrecipes.com
  • READY IN 2+ days

Red Cabbage Slow Slaw

Recipe by  

"This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Put sliced cabbage into a large sealable plastic bag.
  2. Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 2 days 1 hr 15 mins

Footnotes

  • Cook's Notes:
  • Apple cider vinegar can be used in place of red wine vinegar, if you prefer.
  • I use the slicing disk on my food processor to slice the cabbage as thinly as possible.
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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 1017 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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