Red Cabbage and Radicchio Cole Slaw

Ever just craved a crunchy slaw? None of those green bits, just the good parts? Alright, I’ll admit, the sauce is actually what makes this slaw delicious.

While I used a pre-made dressing as a base, I did customize it to my specifications. And while using store-bought dressing may be considered cheating by some, it’s not by me since it speeds up the preparation process considerably.

Let’s Get Our Slaw On

• Red Cabbage: Provides a crunchy texture and sweet flavor to the slaw.
• Radicchio: Adds a slightly bitter and peppery taste to the slaw.
• Red onion: Gives a pungent and slightly sweet flavor to the slaw.
• Carrots: Adds a bright color and sweet taste to the slaw.
• Lemon juice: Provides a tangy and acidic taste to the slaw, and also helps to prevent the apples from turning brown.
• Blood orange juice: Gives a sweet and tangy flavor to the slaw.
• Coleslaw dressing: Adds a creamy and tangy taste to the slaw, and helps to bind all the ingredients together.

Making Red Cabbage Cole Slaw

Cabbage is actually pretty crazy to cut and totally distracting if you’re into just staring at your food as I am.

1. Chop the red cabbage, radicchio, and red onions.
2. Shred the carrots.
3. Juice the lemon and blood orange.
4. Combine the chopped vegetables, shredded carrots, and dressing in a bowl.
5. Gently toss the ingredients together.
6. Chill in the fridge for about an hour.
7. Serve and enjoy! Store any leftovers in the fridge for up to a week.

Add your dressing and gently toss to combine.

Then serve your slaw with an eggplant steak and a side of purple mashed potatoes!