Red Cabbage Slaw Texas Style (sallye) Recipe

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sallye bates


This is a zesty red cabbage slaw that is a great accompaniment to just about any barbecue outing. The faint hearted can leave out the cilantro for a blander taste, since the aioli has horseradish in it. It can easily be doubled or even tripled for larger gatherings.

★★★★★ 1 vote
15 Min
No-Cook or Other


1 medium
head red cabbage
1/2 medium
head green cabbage
1 medium
red onion
2 or 3 medium
green onions, thinly sliced (optional)
1/4 c
fresh cilantro, leaves only
12-16 oz
cooked salad shrimp, frozen, peeled and deveined (optional)
1 tsp
each salt & ground pepper
1 c
water chestnuts or nuts of your choice(optional)


1/4 c
duke's mayo or HOMEMADE AIOLI (SALLYE)
1 Tbsp
red wine vinegar
1/2 tsp
smoked paprika
1/4 tsp
chile powder
1/4 tsp
ground cumin


1Place shrimp in colander to thaw and drain
2Rinse 1/3 bunch of cilantro, cut off stems and place leaves only in food processor

Remove stem and root ends from onion, peel onion and cut into quarters. Place in food processor with cilantro.

Pulse processor until onion and cilantro are finely diced. Set aside.
3Cut cabbage head into quarters, remove core (hard middle part)

Shred the quarters into slices about 3/4" wide x length of cabbage.

Place in mixing bowl and sprinkle with salt & pepper.
4Add cilantro and onion to cabbage. Toss lightly to blend.
5Combine aioli, vinegar, paprika, chile powder and cumin and whisk together until well blended.

Pour over cabbage mixture and mix with wooden spoon making sure all cabbage is coated.
6Add thawed shrimp and blend into cabbage mixture

In clean food processor, coarsely dice water chestnuts or nuts and sprinkle over slaw.
8Best if refrigerated for an hour or so before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy