Real Recipes From Real Home Cooks ®

red cabbage slaw texas style (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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 rating)
yield 2 -4
prep time 15 Min
method No-Cook or Other

Ingredients For red cabbage slaw texas style (sallye)

  • 1 md
    head red cabbage
  • 1/2 md
    head green cabbage
  • 1 md
    red onion
  • 2 or 3 md
    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
  • 1 Tbsp
    red wine vinegar
  • 1/2 tsp
    smoked paprika
  • 1/4 tsp
    chile powder
  • 1/4 tsp
    ground cumin

How To Make red cabbage slaw texas style (sallye)

  • 1
    Place shrimp in colander to thaw and drain
  • 2
    Rinse 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.
  • 3
    Cut both cabbage heads 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.
  • 4
    Add cilantro and onion to cabbage. Toss lightly to blend.
  • 5
    Combine 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.
  • 6
    Add thawed shrimp and blend into cabbage mixture
  • 7
    OPTIONAL: Coarsely dice water chestnuts or nuts and sprinkle over slaw.
  • 8
    Best if refrigerated for an hour or so before serving.