A Kaleidoscope of Cabbage: My Red and Green Coleslaw Revelation

I still remember the first time I saw this vibrant coleslaw. It wasn’t just a side dish; it was a visual exclamation point on the plate. The ruby hues of the red cabbage danced with the emerald tones of the green, flecked with the bright orange of carrot and the verdant whisper of parsley. It was a revelation, a far cry from the often-monochromatic versions I’d encountered. This slaw, adapted from a classic Bon Appétit recipe from January 1981, taught me that presentation matters, even in the humblest of dishes, and that allowing flavors to meld over time transforms simple ingredients into something truly special. It’s the kind of dish that elevates a backyard barbecue or adds a sophisticated flair to weeknight meals, all while being refreshingly straightforward to prepare.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (plus marinating time)
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Vegan, Dairy-Free, Gluten-Free

Ingredients

This recipe celebrates the natural beauty and crisp texture of its core ingredients, enhanced by a simple yet effective dressing.

• 1/2 cup fresh parsley leaves
• 1/2 head red cabbage, cut into wedges to fit food processor feeder tube
• 1/2 head green cabbage, cut into wedges to fit food processor feeder tube
• 1 medium carrot, peeled
• 1/2 cup cider vinegar
• 1/2 cup safflower oil (or other neutral vegetable oil like canola or sunflower)
• 5 tablespoons honey
• 1 tablespoon water
• 1 1/2 teaspoons salt

Equipment Needed

While this recipe can be prepared with a knife and a large bowl, a food processor will significantly expedite the vegetable preparation.

• Food processor with steel knife attachment and thin slicer disc
• Large salad bowl
• Small saucepan
• Measuring cups and spoons
• Spatula or large spoon for tossing

Instructions

The magic of this coleslaw truly unfolds with time, allowing the dressing to tenderize the cabbage and meld the flavors.

1. Begin by preparing the fresh parsley. Using your food processor fitted with the steel knife, mince the parsley leaves by pulsing them on and off until finely chopped. Remove the steel knife, but leave the minced parsley in the work bowl of the food processor.
2. Next, insert the thin slicer disc into your food processor.
3. Now, it’s time to prepare the star vegetables. Slice the red cabbage, green cabbage, and the peeled carrot using the food processor. As you slice, transfer the vegetables directly to a large salad bowl. You may need to remove some of the sliced cabbage from the work bowl as you go, depending on the size of your food processor’s bowl, to ensure efficient slicing.
4. In a small saucepan, combine the remaining dressing ingredients: the cider vinegar, safflower oil, honey, water, and salt.
5. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally.
6. Once boiling, remove the saucepan from the heat. Allow the dressing to cool to room temperature. This step is crucial for preserving the crispness of the vegetables and for the flavors to integrate properly.
7. Once the dressing has cooled, pour it evenly over the sliced vegetables in the large salad bowl.
8. Toss the vegetables and dressing together thoroughly, ensuring every piece is coated.
9. For the best flavor and texture, refrigerate the coleslaw for several hours or, ideally, overnight. This marinating period is what transforms this slaw from good to exceptional.
10. Just before serving, give the coleslaw a final toss to redistribute the dressing.

Expert Tips & Tricks

• The Power of Patience: Don’t be tempted to serve this slaw immediately. The marinating time is what allows the vinegar to soften the cabbage and the flavors to meld beautifully. Overnight is truly the sweet spot.
• Shredding Precision: If you don’t have a food processor or prefer a different texture, you can finely shred the cabbages and grate the carrot by hand. However, the food processor provides a consistent, uniform cut that holds the dressing wonderfully.
• Customizing the Sweetness: The honey provides a lovely balance to the acidity of the vinegar. If you prefer a less sweet slaw, you can slightly reduce the honey. Conversely, if you have a sweet tooth, a touch more can be added.
• Herbaceous Notes: Feel free to add other fresh herbs along with the parsley, such as fresh dill or chives, for an extra layer of flavor complexity.
• Vibrant Color Retention: The red and green cabbage combination not only looks stunning but also offers slightly different textures and flavors. The red cabbage can sometimes bleed its color, which is part of its charm.

Serving & Storage Suggestions

This Red and Green Coleslaw is incredibly versatile. It’s a quintessential accompaniment to grilled meats, pulled pork, fried chicken, or as a bright contrast to rich dishes. For a beautiful presentation, serve it in a decorative bowl or in individual portions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The slaw will continue to soften slightly as it sits, but it generally holds up well. It’s best enjoyed chilled.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this vibrant coleslaw. Please note that these values can vary based on the specific ingredients and exact quantities used.

Nutrient	Amount per Serving (approx. 1 cup)	% Daily Value (approx.)
Calories	264 kcal	13%
Total Fat	18.4 g	24%
Saturated Fat	1.2 g	6%
Cholesterol	0 mg	0%
Sodium	625 mg	27%
Total Carbohydrate	25.3 g	9%
Dietary Fiber	3.7 g	13%
Sugars	20.4 g	41%
Protein	2.4 g	5%
Vitamin A	6,000 IU	120%
Vitamin C	50 mg	56%
Calcium	40 mg	3%
Iron	0.8 mg	4%

Variations & Substitutions

While this recipe is wonderfully balanced, here are a few ideas for customization:

• Sweetener Swap: If you prefer, you can substitute the honey with maple syrup for a vegan alternative or with granulated sugar if that’s what you have on hand. Adjust the amount to your taste.
• Vinegar Variety: While cider vinegar is classic, feel free to experiment with white wine vinegar or even a touch of rice vinegar for a milder acidity.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the dressing or a finely minced jalapeño to the vegetables.
• Creamy Twist: If you’re craving a creamier coleslaw, stir in a few tablespoons of mayonnaise or sour cream (or a vegan alternative) after the initial dressing has had a chance to meld. This will change the dietary profile, however.

FAQs

Q: Why is it best to make this coleslaw ahead of time?
A: Making it ahead allows the dressing to marinate the cabbage, tenderizing it and allowing the flavors of the vinegar, honey, and salt to meld beautifully, resulting in a more complex and delicious slaw.

Q: Can I use pre-shredded cabbage and carrots?
A: Yes, you can use pre-shredded vegetables, but the texture might be slightly different, and the food processor slicing method is recommended for the best results.

Q: How long will the coleslaw last in the refrigerator?
A: This coleslaw will stay fresh and flavorful in an airtight container in the refrigerator for about 3 to 4 days.

Q: Can I adjust the sweetness of the dressing?
A: Absolutely. You can increase or decrease the amount of honey to suit your personal preference for sweetness.

Q: What makes this recipe vegan?
A: This recipe is naturally vegan as it uses honey as a sweetener and does not contain any animal products.

A Final Flourish

This Red and Green Coleslaw is a testament to the fact that simple ingredients, treated with a little care and patience, can create something truly extraordinary. It’s a dish that sings with freshness and vibrancy, a delightful counterpoint to any meal. I encourage you to try it, to let it sit and work its magic in the refrigerator, and to taste the difference that time makes. Serve it proudly at your next gathering, or simply enjoy it as a bright, satisfying side to your everyday meals. Happy cooking!