Marinated Red Cabbage Slaw

Ingredients

• 4.5 cup Red cabbage (About 1/2 small head, shredded; source gives about 4–5 cups.)
• 0.5 Red onion (Medium, thinly sliced.)
• 3 Lime juice (Juice of 3 limes.)
• 2 tbsp Apple cider vinegar
• 2 tsp Maple syrup
• 2 tsp Extra-virgin olive oil
• 0.5 tsp Kosher salt (About 1/2 tsp initially, plus another pinch if needed after tasting.)
• 0.5 tsp Black pepper (Freshly cracked.)
• 0.5 tsp Dried oregano (Optional; rub lightly between your palms before adding.)

Steps

1. 1

   Place the shredded cabbage and thinly sliced onion in a large mixing bowl.

2. 2

   Sprinkle about 1/2 teaspoon kosher salt over the vegetables. Add the lime juice, apple cider vinegar, maple syrup, and olive oil.

3. 3

   Using clean hands, massage the dressing into the cabbage and onion until the vegetables begin to soften and turn slightly pink.

4. 4

   Add the freshly cracked black pepper and, if using, the dried oregano after rubbing it lightly between your palms. Toss to combine.

5. 5

   Taste the slaw. If it needs more salt, add another pinch and massage it in. Stir in more spices or herbs if desired.

6. 6

   Transfer the slaw and all the juice from the bottom of the bowl to an airtight container. Cover and refrigerate for at least 1 hour before using; overnight is preferred for a hot-pink color and best texture.

Notes

The creator recommends pairing the slaw with iron-rich meals and prefers an overnight rest for the deepest pink color and best texture. Additional salt, spices, or herbs may be adjusted to taste.

Nutrition per serving

• side
• vegetarian
• vegan
• plant-based
• gluten-free
• no-cook
• make-ahead
• meal prep