Posted by: A Part of the Solution | May 11, 2010

Red Cabbage Coleslaw

We lead a reasonably healthy life here on my farm. We work hard. We sleep well. We don’t eat a lot of processed foods. We drink well water. Yet I’m always looking for palatable ways to include more veggies in our daily diet.

This goal will, of course, be easier to achieve as the cultivars in the garden become ripe. We’ll be up to our parts in fresh vegetables of every size, shape, color and flavor. I can hardly wait. Until then, I’m making do with boughten veggies. And I want the farm staff to eat all I can get into them, across a broad range of ‘families’ of veggies. That’s why I developed this red cabbage cole slaw.

Getting dark orange and red veggies worked into the daily routine is not the easiest chore. A lot of them want a lot of preparation, or long cooking times. This red cabbage cole slaw is not complicated. It doesn’t need lots of exotic ingredients. It doesn’t take long to put up. And then it lasts a week (if it doesn’t all get eaten). Recipes like this are a solution to so many little problems.

Red Cabbage Coleslaw

1 small red cabbage

2 medium carrots

1 bell pepper, any color you like

1-3 jalapenos, seeded to the extent you enjoy

1/4 small red onion

1 TBSP honey

1TBSP mustard

1 1/2 TBSP Lemon

1 tsp salt

1 tsp pepper

1 1/2 TBSP mayonaise (optional, if you need a creamy dressing)

sri-racha, or other hot sauce, to taste (optional)

1 tsp crushed caraway and/or celery seeds (optional)

6-7 TBSP canola, or other neutral, oil

Using the grater, or the grater attachment in a food processor, grate the cabbage and the carrots. Sliver the pepper, the jalapenos and the red onion. Toss these together in a roomy bowl. Place the next six (or more if you’re using any of the ‘optional’) ingredients in a small bowl and stir them well together. One drop at a time, whisking constantly with a fork, begin pouring the oil into the other dressing ingredients. After adding a tablespoon of the oil this way, increase the drops to a drizzle–always remembering to whisk constantly. When you’ve added half the oil, you can use a steady, thin stream. And keep whisking. When all the oil is used up, stir the dressing into the veggies and chill through to let the flavors marry.

Delicious wherever you would use regular cole slaw, and other places besides!



  1. I planted red cabbage specifically to try out this recipe. It’s chillin’ in the fridge as we speak. If I’d remembered to plant carrots this year, then ALL the veggie ingredients would be out of the yard. As it is, cabbage, jalepeno and bell are (carrots probably from California). Can’t wait to try it.

    • Oh, and red cabbage inter-planted with varigated nasturtiums is SO BEAUTIFUL. I planted the in the front yard, since I was unable to thwart the bunnies in the back yard, and went with nasturtiums to keep the neighbors from noticing that I’m growing “crops” in the front yard. It worked out so well, I didn’t want to harvest!

      • I’ll be making some myself for the weekend crowd. It never fails to please. How could it?

  2. I tasted my jalepeno straight before adding, then decided one was going to be enough. But it seemed to mellow substantially after it was married into the slaw. I’m going to up the count next time. Three, definitely.

    • Go for it. They do get lost in the volume if they don’t achieve critical mass.

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