This is the best Red Cabbage Coleslaw recipe! It comes with a delicious twist of sweet apple and umami-rich Parmesan cheese. This slaw salad is on weekly rotation in our house because it makes every meal just a little bit tastier. Serve it as a side with chicken nuggets or burgers, in fish tacos, with barbecued meat, or with a can of tuna for a quick lunch.

Red Cabbage Coleslaw With A Twist

I know, there are dozens and a half recipes of coleslaw salads out there, but you have to try THIS one!

I’ve been making this red cabbage coleslaw for years and like my potato salad, it’s a recipe people always ask for. They try to guess what’s in it that makes it taste so flavourful and unique.

There are two ingredients that I think add a bit of va-va-voom to this salad. The first is apple – I usually use some kind of red apple here – it adds a little tangy sweetness and works really well with earthy, almost spicy cabbage. The second is Parmesan cheese – the king of umami – and makes everything taste delicious and creamy.

It’s a fantastic salad to bring to a potluck gathering, barbecue, or picnic or to make as a side dish for dinner. It’s a real crowd-pleaser. I hope you like it!

How To Make My Red Cabbage Coleslaw

You will find the full recipe card with ingredients and a nutritional breakdown below. Here are some step-by-step photos to guide you along.

Step 1. Cut the cabbage into 3 wedges and remove the firm core. Shred each wedge into thin strips and cut longer strips in halves. Add to a bowl.

Recipe tip: Spend a little extra time cutting the cabbage as thinly as possible, there is nothing worse than a chunky, poorly shredded cabbage in a slaw.

Step 2. Prepare other vegetables. Shred the carrot using the larger grater holes. Cut apples into small cubes or tiny strips so you get little hints of apple in every bite. Dice the onion very finely and cut the red peppers/capsicum into thin strips as well. Add to the cabbage.

Recipe tip: You can use any capsicum/pepper here but I find that red or yellow adds extra colour. Red onion is sweeter and I prefer it in salads in general but you can get away with white if that’s all you have. Some spring onions/scallions could also work.

Step 3. Add the Parmesan cheese, followed by mayonnaise, yogurt, mustard, salt and pepper. Combine and mix until everything is well-coated. I usually start with a spoon or a spatula but then get my hands involved.

Try This Next Very Incredible Basil Sauce Recipe

Recipe tip: It makes a difference if you use better quality Parmesan, especially the more aged variety. If you don’t have any Parmesan on hand, you can add grated Cheddar or Tasty, or another hard cheese like Pecorino. You can also go without cheese, although you will be missing that special flavour twist.

Serve with fresh dill (I love it on most salads) or another herb of choice on top, if you wish.

Can I Make This Salad Ahead Of Time?

Yes, this is a really good salad for making ahead! Prepare all of the ingredients and mix them together. Store undressed in an airtight container or big Ziplock bag for up to 2 days. I find that after that it starts to look sad. Dress just before serving to ensure it stays crunchy. You can also premix the dressing ahead of time and store it in the fridge for up to 4-5 days.

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Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

This is my favourite Red Cabbage Coleslaw recipe! It comes with a delicious twist of sweet apple and umami-rich Parmesan cheese. Serve it as a side with chicken nuggets or burgers, in fish tacos, with barbecued meat, or with a can of tuna for a quick lunch.

• Cut the cabbage into 3 wedges and remove the firm core.
• Shred each wedge into thin strips and cut longer strips in halves. Add to a bowl.
• Shred the carrot, cut apples, onion, and red peppers and add to the cabbage.
• Add the Parmesan cheese, followed by mayonnaise, yogurt, mustard, salt and pepper. Combine and mix until everything is well-coated. I usually start with a spoon or a spatula but then get my hands involved.
• Serve with fresh dill or another herb of choice on top.

Notes

• White cabbage will work just as well in this recipe.
• To make it dairy-free/Paleo/Whole30, omit the yoghurt and replace it with extra mayo or olive oil.

Nutrition

• Serving Size: 1 cup
• Calories: 249
• Sugar: 5.8 g
• Sodium: 466.5 mg
• Fat: 21.3 g
• Carbohydrates: 9.7 g
• Fiber: 2.3 g
• Protein: 5.5 g
• Cholesterol: 17.6 mg

Keywords: Coleslaw, Red Cabbage Recipes, Salad, Gluten-Free, Healthy, Salad Recipes, Sides

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Very Incredible Basil Sauce Recipe

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

This creamy basil sauce is going on EV-ER-Y-THING in my life: sandwiches, eggs, grilled chicken and veggies, dipped with chips?! It’s so good, packed with green goodness, it’s beautifully summery, and I’m doing the most with it.

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In This Post:

The main thing:

Other stuff:

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How To Make This Basil Sauce

Step 1: Get All Your Ingredients Ready

You can use a blender, food processor, or a mini-chopper-type gadget. I love this mini-chopper (affiliate link). It’s not meant for sauces necessarily, but I use it all the time because it’s super compact.

Step 2: Blend Your Basil Sauce

That’s it! Just blend, taste, and adjust!

This sauce can be a bit chunky / textured, so keep it going until it has the consistency you want. I prefer something right before completely pureed – where it has just barely noticeable flecks of herbs, but it’s mostly smooth and creamy.

Step 3: Put It On All Your Yummy Things

Like so. (Here’s that recipe.)

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Lindsay’s Notes

Ooh baby. Basil, chives, garlic, and a tiny hit of oregano all in a creamy, salty, bright green sauce – I love this so much.

The first time I made this, my toddler (who mostly just eats crackers) found a spatula and just sat at the counter licking the remnants of the sauce out of the blender with me. And I hear that from a lot of people – many kids seem to be very into this for unknown reasons. Sometimes it just hits right, ya know? A+ for that experience.

My favorite thing about this sauce, besides that it tastes like heaven, is that makes healthy-ish eating something I really, actually look forward to.

Baked salmon goes up about 100 notches in my book when smothered in this creamy green sauce. Same goes for shrimp, chicken, and a big fresh salad or lots of roasted veggies.

This will not be the last we see of this sauce, which is why I decided to give it its own post on POY. Welcome home, little basil sauce.

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Things You Could Put It On

The possibilities! They are endless.

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Popular Recipe Mexican Salad With Black Beans, Corn & Avocado

Description

Punchy, salty, bright green sauce packed with fresh basil, chives, garlic, and a bit of oregano. This sauce can be poured out just about anything!

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1. Place all your sauce ingredients in a blender or food processor. (I use this mini chopper for the vast majority of my sauces because it’s nice and compact!)
2. Blend until you get your desired consistency – I usually go for an almost-completely-smooth texture that is flecked with small bits of herbs.

Notes

Taste and adjust! More lemon juice will wake it up, Parmesan adds more umami and saltiness, and if it gets too salty for you, add a bit more mayo to dilute the pungency a bit!

Keywords: basil sauce, basil dressing

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Frequently Asked Questions For Basil Sauce

What can I use instead of mayo?

I’ve seen some people on Instagram say they used Greek yogurt and liked it. I haven’t made it this way and I know I wouldn’t like it with Greek yogurt because it’s so tangy and has a different flavor. BUT, if you’re okay with it being a bit different than the original, I think Greek yogurt could work!

I have an egg allergy – what can I use?

Vegan mayo has no eggs and tastes great! That’s what I’d use!

How long does the basil sauce last?

I usually keep it in the fridge for 3-5 days.

Can you make this vegetarian / vegan?

Yes! Use vegan mayo and vegan Parmesan! If you can’t find vegan Parmesan, just throw in a bit of extra salt to compensate for the change in flavor. And if you don’t want to use vegan mayo, try using an avocado like we did in this avocado mojo sauce.

Can you freeze this basil sauce?

I would not recommend freezing this.

More Of My Favorite Sauce Recipes

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