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Red Cabbage Slaw

red cabbage slaw

If you’ve been following along for awhile you know that I’m not a big fan of mayonnaise in coleslaw. For me, mayo gives coleslaw a cloying richness that’s a bit too much for the rich foods it’s usually served with, like buttermilk fried chicken or sloppy joes.

There are times though where I wish my coleslaw had a bit more oomph, without the heft of mayo. That’s how I came up with this red cabbage slaw dressed with a yogurt and pomegranate molasses sauce. The yogurt adds just enough creaminess with a balancing dose of acidity, while the pomegranate molasses lends a pleasant sweetness. With fresh herbaceous anise notes from the dill, and warm earthy anise from the caraway, this slaw pairs beautifully with savory foods like grilled meats and seafood.

Coming together in just minutes, this is the perfect make-ahead dish for a picnic or barbecue, and unlike a regular pale green coleslaw, this stunner is a vibrant magenta, which presents a striking juxtaposition to the feathery green dill.

This is super simple to put together, but be sure to separate the cabbage leaves from the head first so that you can slice it as thinly as possible. Red cabbage tends to be tougher than the green variety, so shredding it thinner not only makes it easier to eat, it also speeds up the process of ridding it of extra moisture in the first step.

This recipe was originally posted on PBS Food.

Red Cabbage Slaw


  • 14 ounces red cabbage (sliced very thin)
  • 1 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons pomegranate molasses
  • 1 teaspoon caraway seeds
  • 0.2 ounces dill (leaves plucked from stems)


  1. Massage the cabbage and salt together and let it sit for 10 minutes.
  2. Squeeze as much water from the cabbage as you can and discard the liquid.
  3. Whisk the yogurt and pomegranate molasses together and then toss this together with the squeezed cabbage, caraway seeds and dill.

This recipe was originally posted on PBS Food.

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