Red Cabbage Slaw


This simple slaw from Dennis Lee is crunchy, fresh and slightly sweet; it's the perfect accompaniment to rich meats. Slideshow:  More Slaw Recipes 

Red Cabbage Slaw
Photo: © Con Poulos
Total Time:
20 mins


  • 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


  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.

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