Serves 4
120 min
Kosher Coleslaw (Health Salad)
Recipe GLPR4ddcb74728e5ee
A refreshing Jewish-style coleslaw featuring a crisp blend of shredded cabbage, radicchio, and carrots, tossed in a simple apple cider vinegar dressing. This light salad develops deeper, more balanced flavors as it chills, making it perfect for serving alongside hearty meals. It's quick to prepare and ideal for ahead-of-time meal planning.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1½ cups green and red cabbage, shredded
¼ cup radicchio, shredded
¼ cup carrots, shredded
4½ tablespoons apple cider vinegar
1½ tablespoons canola oil or neutral-tasting oil
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Prepare all vegetables by washing the cabbage, radicchio, and carrots thoroughly under cool running water. Pat dry with paper towels.
Using a sharp knife or box grater, shred the green and red cabbage into thin, uniform strips. Shred the radicchio and carrots in the same manner.
Transfer all shredded vegetables into a large glass or stainless steel bowl.
In a small mixing bowl, whisk together the apple cider vinegar, canola oil, sugar, salt, and black pepper until the sugar and salt are fully dissolved and the dressing is well emulsified.
Pour the dressing over the shredded vegetables and toss thoroughly to ensure all vegetables are evenly coated.
Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld and the vegetables to soften slightly while remaining crisp.
Before serving, give the coleslaw a gentle toss to redistribute any dressing that has settled at the bottom. Taste and adjust seasoning if needed.
Serve chilled as a side dish alongside your favorite Jewish meals.
