Red Cabbage and Carrot Slaw with a Creamy Balsamic Dressing


I use to serve at a restaurant that had a side salad that was lettuce, carrots and red cabbage. I recently remembered how simple and good it was and started making it with a homemade balsamic dressing for a quick simple salad. Then one day I had no lettuce but I decided to still make it with the red cabbage and carrots. Voila! A new cole slaw was born that is refreshing and quick. And if you aren’t a fan of mayo, just substitute with sour cream and you have a mayo-free cole slaw that is friendly with everyone! (Half my family hates mayo so its always a concern when making family dinners….) Enjoy!


1 small head of red cabbage

4 carrots

balsamic sauce (recipe to follow)

Cut the cabbage in half through the core and then again through each half. Slice each quarter keeping the core intact and then cut off the ends off when done. Repeat with the rest of the cabbage. Place sliced cabbage in a bowl. With a vegetable peeler peel off the first layer of each carrot and then continue peeling into the bowl until you run out of carrots. Drizzle dressing and toss. Enjoy!

Balsamic Sauce Recipe:

1 clove garlic

3/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon mayo

1 tablespoon sugar

salt & pepper to taste


Place garlic clove in the food processor fitted with a steel blade. Pulse until minced. Add the rest of the ingredients except salt & pepper and pulse. Taste and season accordingly.

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