Rating: 4.5 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 1 hr
total:
2 days 1 hr 15 mins
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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