Red Cabbage Slaw

This simple slaw from Dennis Lee is crunchy, fresh and slightly sweet; it’s the perfect accompaniment to rich meats.

  • Total Time:
  • Servings: 6
  • Time(Other): Plus 4 hours macerating


  • 1/4 cup fresh lime juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons sugar
  • 1 3/4 pounds red cabbage, cored and very thinly sliced
  • 1 cup finely chopped parsley
  • Salt

How to make this recipe

  1. In a large bowl, whisk the lime juice with the vinegar, fish sauce and sugar. Add the cabbage, parsley and a generous pinch of salt and toss well. Cover and refrigerate for at least 4 hours. Season with salt and serve.

Make Ahead

The cabbage slaw can be refrigerated overnight.

Contributed By Photo © Con Poulos Published November 2014

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