Ruby Red Cabbage and Beet Slaw With Raisins: The Jewel-Toned Side Dish That Steals the Show

Ingredients for Red Cabbage and Beet Slaw

This recipe makes about 6 servings.

For the slaw

• 1 medium head red cabbage: about 2 pounds, enough for 6 cups thinly sliced.
• 2 teaspoons kosher salt: for softening the cabbage.
• 1 medium raw beet: peeled and coarsely grated, about 1 cup.
• ½ cup dark raisins: or dried cranberries.
• 10 sprigs fresh parsley: leaves roughly chopped, about ¼ cup.

For the dressing

• ½ cup mayonnaise: homemade or a good store-bought one.
• ¼ cup apple cider vinegar.
• 1 teaspoon sugar or honey: optional, to round out the tang.
• ¼ teaspoon black pepper.

Notes on the Ingredients

Choose a firm, heavy cabbage. A good red cabbage feels heavy for its size, with tight, glossy leaves. Remove any wilted outer leaves before slicing.

Raw beets are sold in bunches with their greens or loose in the produce section. Wear disposable gloves when peeling and grating them, or rub your hands with a little lemon juice afterward, because beet juice stains fingers and cutting boards. Grating on a plate or on parchment paper makes cleanup much easier.

Mayonnaise is the only ingredient you really cannot replace here, as it gives the slaw its creamy body. For a lighter, tangier dressing, use half mayonnaise and half plain Greek yogurt.

Apple cider vinegar adds a soft, fruity tang, but white wine vinegar or red wine vinegar also work well. A mandoline makes slicing the cabbage quick and even, but a sharp chef's knife is all you really need. If you are short on time, a bag of pre-shredded red cabbage from the salad section works too; it is often a little thicker, so give it an extra minute of massaging with the salt.