Ruby Red Slaw

red slaw
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

Shred the cabbage a day ahead, cover with water and refrigerate--this will keep it crisp.


1pound red cabbage, finely shredded  
2tablespoons soy sauce
2tablespoons white wine vinegar
3tablespoons fresh tangerine, orange or grapefruit juice
2teaspoons honey
1tablespoon olive oil
1/4teaspoon crushed red pepper
1/4teaspoon salt
2-- cooked beets, peeled and grated
-- Finely grated rind of 1 orange 
4cups tangerine, orange or grapefruit sections
10-- radishes, thinly sliced


  1. Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well.
  2. Add remaining ingredients; toss gently. Let stand a few minutes before serving.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 460mg
  • Potassium 360mg
  • Carbohydrate 22g
  • Fiber 3g
  • Sugars 16g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 110%
  • Calcium 8%
  • Iron 4%