This Simple Cabbage Slaw is the Perfect Accompaniment to Seafood
This light cabbage slaw is bright, flavorful, and refreshing. The salad comes together quickly and is the perfect accompaniment to seafood dishes, like Fish and Chips and Fish Tacos.
What’s the difference between coleslaw and cabbage slaw?
This is kind of a trick question because technically, there isn’t any difference between cabbage slaw and coleslaw, or simply “slaw”. However, the difference in terms is useful to describe the kind of dish you’ll get with each different recipe.
For the most part, every variety of coleslaw and cabbage slaw is crunchy, tangy, and often creamy. Its purpose is to provide a fresh, bright, refreshing contrast to heavy, smoky, often fatty meats and fried foods. Even though there are many ways to make it, often based on regional preferences, it’s one of those rare standards served alongside BBQ, fried chicken, and fried fish all over the country.
My all-time favorite version of coleslaw is Pineapple Coleslaw, especially served over Pulled Pork Sandwiches or Mahi-Mahi Fish Tacos. The one ingredient that’s consistent in all coleslaw recipes is raw cabbage. Without cabbage, it becomes something else entirely. But, aside from that, everything else is up for grabs.
Slaw, on the other hand, can be made from ANY kind of shredded or chopped vegetables – broccoli, carrots, jicama, cauliflower, snow peas… anything.
While many coleslaw recipes include at least a some mayonnaise, slaw is usually coated in a vinegar-based dressing. THIS cabbage slaw includes both vinegar and a touch of mayo. It’s tangy, slightly creamy but still super light, and (I feel) is the perfect accompaniment to seafood dishes like Fish and Chips.
The ingredients in cabbage slaw recipe that keep it light and fresh
I think most of us have been presented with a slop of coleslaw that’s limp, colorless and weighed down with about 5 pound of mayonnaise. It’s the exact opposite of fresh, light and refreshing, and quite frankly, often not even edible.
The dressing in this cabbage slaw recipe keeps the mayo to a minimum, balancing it with some extra virgin olive oil and rice or cider vinegar. But, there are also two ingredients that keep this salad bright and fresh – a shredded green apple and a generous amount of fresh parsley.
Using handfuls of fresh herbs in salad is something I learned from reading middle eastern recipes. For example, there are many versions of Israeli Salad, but all of them include generous portions of fresh herbs. I love the idea that fresh herbs should be used as one of the salad’s main ingredients. They add a remarkable amount of flavor and keep salads tasting light and refreshing. So, this recipe uses a full half cup of fresh chopped parsley.
The other main ingredient in this slaw that keeps it light and refreshing is a shredded green apple. Blended with all the other ingredients, the apple is not something you can really pick out as an individual flavor. But, it adds some sweet and sour notes that balance out the bitterness in the cabbage and makes everything taste brighter.
Other recipes you might like:
- Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts
- Niçoise Salad with Bacon and Pomegranate Vinaigrette
- Pineapple Coleslaw
- Pulled Pork Sandwiches with Pineapple Coleslaw
- Mahi-Mahi Fish Tacos with Pineapple Coleslaw
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 3 cups (8-9 ounces) shredded cabbage, red or green
- 1 large carrot (7-8 inches long), peeled and grated
- 1 small green apple, peeled, cored, and grated
- 1/2 cup chopped fresh parsley
- 2 tbsp finely minced shallot
- 2 tbsp mayonaise
- 1 tbsp extra virgin olive oil
- 1 tbsp unseasoned rice vinegar or apple cider vinegar
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Add the shredded cabbage, grated carrot and apple, chopped parsley, and minced shallot to a large bowl and toss to combine.
- In a seperate small bowl or measuring cup, add the mayonaise, olive oil, vinegar, paprika, salt, and pepper. Whisk with a fork or small wire whisk to combine.
- Pour the dressing over the vegetables and toss until everything is evenly coated. Taste and add more salt and pepper if you like.
Serve the slaw immediatly, or cover and refrigerate for up to 12 hours. The slaw will keep for up to 3 days, but the vegetables do tend to get slightly soggy after 12 hours.
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Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 237mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 1g