Olive Oil Drizzled Red Cabbage Cole Slaw
A vibrant red cabbage cole slaw dressed simply with olive oil and a hint of acidity, offering a fresh alternative for summer gatherings. This American-inspired Fourth of July recipe, ready in about 10 minutes, pairs red cabbage, shredded, olive oil, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups red cabbage, shredded
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 4 cups shredded red cabbage, tossing to distribute evenly.
- Step 2: Whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl until emulsified.
- Step 3: Pour the dressing over the shredded cabbage and toss thoroughly until all cabbage is coated. Let slaw sit at room temperature for 15 minutes to soften slightly before serving.
