This vibrant red cabbage slaw is easy to make and has so much flavor. It's delicious as a side or for adding some colourful crunch to sandwiches, burgers and tacos.
Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, salt, and pepper. Or whisk together in a small bowl.
In a large bowl, toss together cabbage, fennel, carrot and onion.
Pour dressing over vegetables and toss to combine
Cover and refrigerate for at least two hours.
Before serving, toss again
Notes
Less work: Buy pre shredded cabbage and carrots to make the recipe even quicker and easier.
Let it chill: After tossing the salad together, cover with plastic wrap and let it chill in the fridge for a couple of hours. This will allow the flavors to blend.
Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
Freezing: Because the homemade dressing has no mayonnaise, the slaw freezes well. Put it in a freezer bag or container and freeze for up to 3-4 months. Defrost in the fridge.