Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Make Coleslaw with Red Cabbage
Rini
Coleslaw made using red cabbage and saffron yogurt
Go Ahead, Rate it now!
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer
Cuisine
American
Servings
3
people
Calories
124
kcal
Ingredients
1x
2x
3x
2
cup
red cabbage
shredded
1
cup
Carrots
shredded
1/4
cup
sweet corn
If using frozen, thaw it first
1/4
cup
pineapple
cubed
1
Tbsp
lime juice
freshly squeezed
1
tsp
Jalapeno
finely chopped
1
tsp
cumin powder
2
tsp
raisins
For The Saffron Yogurt
1
tsp
Spanish Saffron
divided into 2 parts
1/4
cup
water
1
cup
vegan yogurt
1/4
tsp
salt
1/2
tsp
ground pepper
1/4
tsp
Rosemary
1
Tbsp
almond milk
1/4
tsp
olive oil
Instructions
Mix all the ingredients for the Saffron yogurt and set aside
Add red cabbage and carrots to a mixing bowl
Add sweet corn to the bowl
Add the pineapple cubes and lime juice
Add jalapeno and cumin powder
Add the raisins and mix well
Add the Saffron yogurt to the bowl
Mix well and set aside for 3 Hours to overnight before serving
Notes
Note: For best results, Let this coleslaw marinate overnight. Since it is red cabbage, it requires a little more marination time.
Nutrition Facts
Make Coleslaw with Red Cabbage
Amount Per Serving (3 cups)
Calories
124
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Sodium
259mg
11%
Potassium
362mg
10%
Carbohydrates
24g
8%
Fiber 3g
13%
Sugar 10g
11%
Protein
4g
8%
Vitamin A
7840IU
157%
Vitamin C
57.1mg
69%
Calcium
153mg
15%
Iron
1.1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
3
cups
Calories:
124
kcal
Carbohydrates:
24
g
Protein:
4
g
Fat:
2
g
Sodium:
259
mg
Potassium:
362
mg
Fiber:
3
g
Sugar:
10
g
Vitamin A:
7840
IU
Vitamin C:
57.1
mg
Calcium:
153
mg
Iron:
1.1
mg
Keyword
How to make cabbage slaw, Vegan red cabbage slaw
Tried this recipe?
Let us know
how it was!