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Red and White Slaw

2 cups

45 minutes 15 minutes active

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This simple, colorful slaw is great served with ropa vieja or on baleadas. The flavors and textures are best the day the slaw is made.




Don't skip salting the cabbage; the moisture the salt draws out of the cabbage combines with the oil and lime juice to create the dressing.

45 minutes

15 minutes active


  • ¼

    small head (8 ounces) red cabbage, cored and shredded

  • ¼

    small head (8 ounces) green cabbage, cored and shredded

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Mary E.
April 1, 2024
Nice Accompaniment for the Ropa Vieja
I wouldn't use it as a traditional slaw side dish but it was nice as a side to the Ropa Vieja.
Linda B.

For eight ounces of each, red and white cabbage, the TWO teaspoons of salt is way too much. I have doubled the recipe and now the salt is just about right.

April D.

Linda - out of curiosity, were you using Diamond Crystal Kosher Salt, another brand of kosher salt, or a fine table salt? Our recipe developers found the saltiness in this recipe to be just right with Diamond Crystal, but you should reduce the quantity to 1.5 teaspoons if using Morton kosher salt, and down to a shy 1 teaspoon if using a fine table salt. Of course, it's also worth noting that everyone has different salt tolerances, so I'm glad you found the cabbage:salt ratio that works for you here!

The Milk Street Team