Red Cabbage Slaw

red cabbage slaw, looking for these recipes? check this for 4 best red cabbage slaw: Red cabbage slaw , Shrimp tacos with red cabbage lime slaw , Cilantro Lime Red Cabbage Slaw , Crock pot pulled pork BBQ with red cabbage slaw

Shrimp tacos with red cabbage lime slaw

image credit: bam788


6 servings

  • 1 lb fresh shrimp, peeled and devained
  • 1 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 limes
  • 3 cup shredded red cabbage
  • 1/2 cup sour cream
  • 1 tsp finely chopped chipotle pepper in adobo sauce
  • 12 corn tortillas
  • 1 fresh cilantro
  • 1 lime wedges (optional)
  • Steps

    30 mins

  • Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine Olive oil, garlic, cumin, chili powder, and 1/4 tsp salt; add shrimp; chill 30 minutes.
  • Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining salt. Set aside.
  • In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
  • Thread shrimp on skewers. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes, turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling.
  • Remove tortilla packet from grill. Remove shrimp from skewers.
  • To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges.
  • Cilantro Lime Red Cabbage Slaw

    image credit: AmuseDouche


  • 1/2 red cabbage
  • 3/4 cup mayonnaise
  • 3 tbsp sugar
  • 3 tbsp apple cider vinegar
  • 2 cup cilantro leaves, chopped
  • 1/2 cup lime juice
  • 1 cup love
  • Steps

    15 mins

  • Thinly slice cabbage
  • Combine vinegar, sugar, cabbage, cilantro, mayonnaise, and lime juice in a bowl, cover.
  • Chill until chilly, this will really depend on your fridge
  • Serve.
  • Crock pot pulled pork BBQ with red cabbage slaw

    image credit: Robert


  • 3 lb pork shoulder butt
  • 1 packages Campbell's Slow Cooker Apple Bourbon BBQ sauce
  • 1 packages Hawaiian bread sandwich rolls
  • 4 cup red cabbage
  • 1/2 cup apple cider vinegar
  • 2 tbsp sugar
  • 2 tsp crushed red pepper flakes
  • 2 dash hot pepper sauce
  • 1/2 tsp kosher salt
  • 1 cup shredded carrot
  • Steps

  • Place pork in a 6 quart crock pot and pour Campbell’s sauce over. Cook on low 6-7 hours.
  • For the slaw, combine cabbage, carrots, cider, sugar, pepper flakes, hot sauce, salt into a large bowl and mix. Put in fridge and let sit at least 30 mins but preferably overnight.
  • Toast bread. Shred pork.
  • Place meat on bread, top with cabbage and serve.
  • Red cabbage slaw

    image credit: dottye


    4 servings

  • 1/2 small red cabbage head. sliced thin
  • 1/2 medium red onion peeled and sliced thin
  • 1 large carrot shredded
  • 1/2 zucchini shredded
  • 2 large radish shredded
  • 1/4 cup red wine vinegar
  • 1/4 cup Extra virgin olive oil
  • 2 tsp sugar (or to taste)
  • 1/4 tsp salt and pepper to taste
  • Steps

    15 mins

  • Combine red wine vinegar, oil, salt ,ppepper, and sugar together and shake or whisk mixing well
  • In a bowl mix all vegetables together tossing together well.
  • Pour liquid over top and fold until all vegetables are coated. May serve immediately or let set before serving.
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