Ingredients

• 1/2 small head white cabbage (about 5 cups), cored and shredded
• 1/2 red bell pepper, seeded and sliced thin
• 1/4 small red onion, sliced thin (omit for young children or sensitive palates)
• 2 tbsp extra virgin olive oil
• 5 tsp apple cider vinegar
• 1/4 tsp kosher salt
• Freshly ground black pepper, to taste

Instructions

1. Prepare the vegetables: core and thinly shred the cabbage, thinly slice the red bell pepper, and slice the red onion if using.
2. In a large bowl, combine the shredded cabbage, sliced red bell pepper, and red onion.
3. Whisk together the olive oil, apple cider vinegar, kosher salt, and a few grinds of black pepper. Pour the dressing over the vegetables.
4. Toss everything thoroughly so the cabbage and vegetables are evenly coated.
5. Let the slaw stand for about 15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

Notes & Tips

Any color cabbage will work — green, red, or Napa cabbage can be used depending on the color and texture you prefer. For a milder flavor, substitute yellow or sweet onion, or omit the onion for children or sensitive eaters.

If you prefer a creamier slaw, stir in 2 tablespoons of Greek yogurt or mayonnaise at the end (this will change the nutrition profile). For extra brightness, add a teaspoon of freshly squeezed lemon juice.

To speed prep, use a food processor with a shredding disk or buy pre-shredded cabbage from the market. If making ahead, hold off on adding the dressing until just before serving for maximum crunch, or toss earlier for a more tender slaw.

Storage: Store leftover slaw in an airtight container in the refrigerator for up to 3–4 days. The texture will soften over time; give it a quick toss before serving.

Variations: Add shredded carrot, chopped cilantro, a pinch of sugar or honey for balance, or a sliced jalapeño for heat. Toasted sesame seeds, sliced green onions, or a few chopped peanuts can add texture and flavor.

Nutrition (per 1 cup serving)

• Calories: 88 kcal
• Carbohydrates: 7 g
• Protein: 1 g
• Fat: 7 g
• Fiber: 2 g
• Sodium: 255 mg

Serving Suggestions

This slaw is a natural accompaniment to slow-roasted pork, grilled chicken, fish tacos, rice bowls, or spicy braised dishes. It adds a fresh, crunchy counterpoint to rich flavors and can also be served as a simple salad or side at potlucks and barbecues.

Final Note

If you try this recipe, consider adjusting the vinegar and oil ratio to suit your taste. The balance of acidity and oil can be tailored to make the slaw brighter or more mellow. Simple, quick, and consistently crowd-pleasing — this cabbage slaw is an easy way to add color and crunch to many meals.