Rating: 4.73 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!

Recipe Summary

prep:
15 mins
additional:
2 days
total:
2 days
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put sliced cabbage into a large sealable plastic bag.

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  • Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.

  • Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.

  • Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

Cook's Notes:

Apple cider vinegar can be used in place of red wine vinegar, if you prefer.

I use the slicing disk on my food processor to slice the cabbage as thinly as possible.

Nutrition Facts

193 calories; protein 1.6g; carbohydrates 18.3g; fat 13.7g; sodium 1016.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
01/05/2016
This was a nice variation to mayonnaise-based slaw. I followed the instructions except that I did not have time to let it set for days. Instead I added all ingredients (including the oil) and let it set for about 30 min prior to serving. I used a higher quality balsamic vinegar that (I think) made it taste smoother instead of overly tangy. I agree with the other reviewer that this slaw would benefit aesthetically from added color - - perhaps some green onion and shredded carrot. I will also consider adding a little crumbled gorgonzola and/or toasted sesame seeds the next time I make it. It is good "as is " though. Read More
(2)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2015
Made as written and this was the perfect blend of tart and sweet. The tart overpowered the sweet a tad but in a very good way. I threw everything into a ziplock bag a couple of days prior to serving with my pulled pork and chicken and it doesn't get any easier than this. I even forgot to massage it for a day but it was still perfect. It isn't much to look at because well it is just purple but the flavor combo is spot on. The next time I make this I plan on using white cabbage (red cabbage stains everything purple) so that I can add carrots to incorporate more color. Perfect to top pulled pork and chicken sandwiches and a keeper! Read More
(5)
Rating: 5 stars
01/04/2016
This was a nice variation to mayonnaise-based slaw. I followed the instructions except that I did not have time to let it set for days. Instead I added all ingredients (including the oil) and let it set for about 30 min prior to serving. I used a higher quality balsamic vinegar that (I think) made it taste smoother instead of overly tangy. I agree with the other reviewer that this slaw would benefit aesthetically from added color - - perhaps some green onion and shredded carrot. I will also consider adding a little crumbled gorgonzola and/or toasted sesame seeds the next time I make it. It is good "as is " though. Read More
(2)
Rating: 5 stars
07/06/2020
I made this exactly as written and it was really good. I did wait until day 3 of it marinating time actually eat it and ate it over the course of a week. Held up great. Was still crunchy and good even up to day 10 in my fridge. Definitely adding to my repertoire. Read More
(2)
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Rating: 5 stars
02/06/2021
Very good. Had it with salt and pepper squid and yakisoba. Nice mix. Will try it with pulled BBQ pork sliders tomorrow. Read More
(1)
Rating: 5 stars
07/26/2019
Excellent! Read More
(1)
Rating: 5 stars
10/18/2016
Yum. This is super tart and tasty. Read More
(1)
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Rating: 5 stars
03/10/2017
Delicious! I didn't add any oil as I like the crunch! This will be a keeper in my recipe box! Yum! Read More
(1)
Rating: 5 stars
05/20/2018
Tastes great with fresh cabbage from the farm stand in Hastings Florida. Read More
Rating: 4 stars
12/31/2015
Seems like it was missing something for my family's taste. We tried to eat it as a salad. I think the other reviewer had the right idea pairing it with pulled pork. Read More