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

How to Make Red Cabbage and Beet Slaw

1. Slice the cabbage. Cut the cabbage in half through the core, then cut out the core. Lay each half flat and slice into very thin shreds with a sharp knife or mandoline. You should have about 6 cups.
2. Rinse. Place the cabbage in a large bowl, cover with cold water and swish it around. Drain well in a colander.
3. Salt and massage. Set the colander over the bowl, sprinkle the cabbage with the salt and massage it with your hands for 2 to 3 minutes. The leaves will soften and release a dark purple liquid.
4. Rest. Let the cabbage sit for 15 to 20 minutes.
5. Squeeze. Grab handfuls of cabbage and squeeze firmly to remove as much liquid as possible. If the cabbage tastes too salty, rinse it quickly and squeeze again. Transfer to a dry serving bowl.
6. Grate the beet. Peel the beet and grate it on the large holes of a box grater.
7. Make the dressing. In a small bowl, whisk the mayonnaise, cider vinegar, sugar and pepper until smooth.
8. Combine. Add the beet, raisins and most of the parsley to the cabbage. Pour over the dressing and toss until everything is evenly coated and turns that gorgeous pink color.
9. Chill and serve. Refrigerate for at least 30 minutes so the flavors blend. Taste, adjust the seasoning and sprinkle with the remaining parsley just before serving.

Tips for the Best Slaw

• Do not skip the squeezing. It is the difference between a crisp slaw and a watery one.
• Slice thin. Fine shreds absorb the dressing better and are easier to eat.
• Plump the raisins in warm water for 10 minutes if they are very dry, then drain well.
• Dress it a little ahead. Thirty minutes to a few hours in the fridge makes it taste its best.

Variations

For crunch, add ½ cup of toasted walnuts, pecans or sunflower seeds just before serving.

For a fruity version, add one crisp apple cut into thin matchsticks.

For a dairy-free, mayo-free slaw, dress it with ¼ cup olive oil, 3 tablespoons cider vinegar, 1 teaspoon Dijon mustard and a little honey.

How to Store the Slaw

Keep the slaw in a covered container in the refrigerator for up to 3 days. It softens a little each day, but the flavor stays bright. Stir well before serving. Coleslaw does not freeze well because the mayonnaise separates.

Nutrition Information

One serving, about 1 cup, provides an estimated 150 to 180 calories, depending on the amount of mayonnaise.

Final Thoughts

This ruby slaw is proof that a humble head of cabbage can be a real showstopper. It is crisp, creamy, sweet and tangy, and so beautiful that it brightens up the whole table.

It is also a lovely way to sneak more vegetables onto the plates of family members who usually pass the salad bowl along without looking.

Bring it to your next barbecue or holiday dinner and get ready to share the recipe.

With love, from Grandma's kitchen ❤️