Purple Cabbage Slaw

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Chef & Child Ingredient of the Month, January 2015

From the Chef

“Add 1 cup shredded, cooked chicken (to make it a meal).

“Add ¼ to ½ tablespoon red pepper flakes to make it spicy.”


1 head red cabbage (or 1 bag of coleslaw mix)
2 carrots, scrubbed or peeled and grated
8 scallions, finely sliced
¼ cup canola oil
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper


1. Cut the cabbage in half and use a sharp knife to slice thinly.

2. Place all ingredients in a bowl and toss well.

3. Cover and refrigerate for at least 1 hour and up to 2 days.

PDF Recipe Flyer


Chef & Child, Salad, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals