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Overhead view of glossy magenta red cabbage slaw with cranberries and carrot in a white bowl on linen

Red Cabbage Cranberry Immune Slaw with Ginger Lime

A raw red cabbage slaw with carrot, apple, dried cranberries, and a ginger-lime dressing. It makes 6 servings and keeps 4 days in the fridge.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 157
Ingredients Method Notes

Ingredients
  

Slaw
  • 700 g red cabbage (about 1/2 large head); core removed, thinly shredded
  • 2 carrots medium (150 g); peeled and grated
  • 1 green apple (180 g); cut into thin matchsticks
  • 60 g dried cranberries (1/2 cup)
  • 3 scallions thinly sliced
  • 20 g fresh parsley (1/2 cup); roughly chopped
  • 40 g roasted pumpkin seeds (1/4 cup); for serving
Ginger lime dressing
  • 3 tbsp lime juice (45 ml); from about 2 limes
  • 3 tbsp olive oil (45 ml)
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh ginger (15 g); finely grated
  • 1 garlic small clove; finely grated
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Add the lime juice, olive oil, apple cider vinegar, grated ginger, grated garlic, honey, Dijon, salt, and pepper to a 250 ml / 1-cup jar. Seal and shake for 20 seconds until the dressing looks cloudy and fully combined.
  2. Quarter the cabbage, cut out the white core, and slice the wedges 2 to 3 mm thick with a sharp chef's knife or mandoline. Add the cabbage to a 4-quart / 3.8 L mixing bowl, pour in the dressing, and massage with your hands for 1 to 2 minutes, until the cabbage turns deep magenta, looks glossy, and shrinks by about a third. If it still feels stiff, keep going.
  3. Grate the carrots and cut the apple into thin matchsticks. Add both to the bowl with the cranberries, scallions, and parsley, then toss until everything is coated.
  4. Let the slaw rest for 15 minutes at room temperature so the cranberries plump up and the cabbage relaxes. Taste, add a pinch of salt or a squeeze of lime if needed, and fold in the pumpkin seeds right before serving.

Notes

  • Cut out the white cabbage core, since it stays tough even after resting.
  • Rest the slaw 15 minutes so the cranberries plump up and the cabbage relaxes.
  • Add the pumpkin seeds right before serving to keep them crunchy.
  • Taste after resting and add a pinch of salt or squeeze of lime if needed.