Red Cabbage & Carrot Slaw

“The vendors often serve this basic slaw as a side dish at the Whole Earth Festival, held annually on Mother’s Day weekend at UC Davis. It celebrates environmentalism, homemade goods and crafts, natural fiber clothes, and vegetarian cuisine. I usually get some sort of falafel or hummus wrapped in pita in addition to the slaw. In looking for a recipe, I came across a lot of other good optional additions to just the cabbage and carrot. Feel free to try different combinations. Apples make for a nice refreshing variation.” – April Ferre

Red Cabbage & Carrot Slaw

Course: Salads – Green & Vegetable


  • 1 Cup Rice Vinegar
  • 2 Tablespoons Sugar Or To Taste
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Salt Or To Taste
  • 1 Head Red Cabbage Shredded
  • 4 Large Carrots Shredded

*** Optional ***

  • 4 Green Onions Sliced
  • 2 Tart Green Apples Shredded
  • 1 Cup Jicama Shredded
  • 2 Teaspoons Toasted Sesame Seed
  • 2 Teaspoons Poppy Seed


  • In a small bowl, combine vinegar, sugar, olive oil and salt. Whisk well to blend.
  • In large bowl, combine cabbage, carrots and any optional ingredients. Toss well. Pour dressing over and toss well again to coat.
  • Refrigerate a couple of hours or overnight. Serve chilled.

2011 Adapted Recipe – April Ferre