Autumn Cabbage Slaw

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Photo by Miha Matei
Autumn Cabbage Slaw 2.9 71 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 135 calories
    • Calories 35% calories from fat
    • Fat 5 g
    • Cholesterol 0 mg
    • Sodium 277 mg
    • Protein 2 g
    • Carbohydrate 21 g
    • Sugar 15 g
    • Fiber 4 g

In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature. 

Ingredients

  1. Check 3/4 cup cider vinegar
  2. Check 1/4 cup olive oil
  3. Check 1/4 cup light brown sugar
  4. Check kosher salt and black pepper
  5. Check 1 medium red cabbage (about 2 1/2 pounds) - cored, quartered, and thinly sliced
  6. Check 1 large red onion, thinly sliced
  7. Check 1/4 cup fresh flat-leaf parsley, roughly chopped
  8. Check 2 navel oranges

Directions

  1. In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.
  2. Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.