Red Slaw | Oil-Free
I live in North Carolina where cole slaw is a staple. This recipe is not our traditional creamy cole slaw, but boast a sweet and sour vinegary flavor with a punch of heat.
Servings: 6 servings
Calories: 70kcal
Ingredients
- 1 14 oz package of cole slaw or 1 lb. fresh sliced cabbage
- 1 medium onion minced
- 1/3 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons sweetener sugar, sucanat, agave, etc.
- 1 teaspoon kosher salt or to your taste
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon ground pepper
- 1 teaspoon hot sauce optional
Instructions
- In a medium bowl, whisk together ketchup, vinegar, sweetener, kosher salt, paprika, pepper, and hot sauce (if using).
- In a large mixing bowl, add slaw (or cabbage) and onion.
- Pour wet mixture into the large bowl of cabbage and onion.
- Mix thoroughly and place in the refrigerator to marinate for 1 hour or more. Serve chilled.
Video
Notes
Pro Tips & Suggestions-
Cabbage- I like to buy pre-shredded cabbage slaw bags which often include green cabbage, purple cabbage, and carrots. It is a huge time-saving product and contains nothing except the raw vegetables listed.
Make Ahead- Red slaw can be made ahead of time. In fact, it often tastes better after a few hours in the fridge, allowing the flavors to meld together while staying fresh and crisp.
Storage- Store in an airtight container in the refrigerator for up to 5 days. This slaw will not freeze well.
Nutrition
Calories: 70kcal | Carbohydrates: 17.3g | Protein: 1.4g | Fat: 0.2g | Fiber: 2.8g | Sugar: 13.5g