This is no ordinary coleslaw, as it has color, more than a typical green cabbage and orange carrot coleslaw.
There are yellow carrots, golden beets, green onions and cilantro, along with red apples, and the zest of a blood orange.
We tossed the typical mayonnaise dressing for a Honey Hibiscus Vinaigrette.
Red cabbage is a nutrient-rich, cruciferous vegetable that’s related to cauliflower and kale.
Sometimes the head of cabbage is referred to purple cabbage, since its leaves are a dark purple-reddish color.
Red cabbage heads are a little smaller and denser than their green counterparts, and it has a more peppery taste.
And that peppery taste is what makes it a great choice for this cabbage slaw recipe.
Many assume the original carrot color is orange, when in fact all the different carrot colors available nowadays come from one common, colorless ancestor, the wild carrot, or by its scientific name Daucus carota.
Once the wild carrot was domesticated, over time the results have been different carrot colors we see today.
Orange carrots presumably originated from the yellow variety.
The yellow carrot has mild flavor with hardly any of the earthiness an orange carrot has and the yellow notably more sweeter than the orange carrot.
Now this coleslaw is going places, with the peppery flavor of red cabbage and the sweetness of yellow carrots.
Now when it comes to beets, you may say stop there I don’t like the earthy flavor of red beets.
And that’s ok, because this slaw has golden beets. They are sweeter in taste, and less earthy in flavor.
If You Like Red Cabbage and Even Asian Salads – Then You’ll Love This Mango Thai Noodle Salad with Sesame Ginger Dressing
Red Cabbage Vegetable Root Slaw with a Honey Hibiscus Vinaigrette
To make the Honey Hibiscus Vinaigrette you first need to make a Hibiscus Syrup. The prep and cook time is about 25-30 minutes.
You can buy a jar of honey with hibiscus added to it. The price range for a jar can be $8.00 (5 oz. on Etsy) to $24.00 (10 oz. Amazon).
1 cup water
1/2 cup dried hibiscus flowers*
3/4 cup raw honey
* Dried hibiscus is typically sold a Mexican food stores, or in the Spanish food section of your local market.
In a small pot, bring the water to a boil. When it is boiling, remove from heat and stir in the dried hibiscus flowers. Steep for 15-20 minutes.
Next, remove flower buds with a slotted spoon. Pour the flavor hibiscus water through a mesh strainer to remove any smaller particles the slotted spoon could not.
Next, stir in the honey and allow the syrup to cool completely. Store in the fridge in a sealed jar for up to 10 days.
Honey Hibiscus Vinaigrette
3-4 tablespoons hibiscus honey syrup
3/4 teaspoons Dijon mustard
1/2 teaspoon salt
2 tablespoons raspberry-flavored balsamic vinegar
1/4 cup olive oil
1/2 teaspoon crème fraiche
Mix all ingredients in a large measuring cup. Set aside.
1 large yellow carrot, thinly shredded
1/2 medium sized golden beet, thinly shredded
1/2 red apple with skin on, core and seeds removed, thinly shredded
2 teaspoons orange zest, roughly chopped
2 green onions, chopped
1/4 cup cilantro, chopped
1 1/2 to 2 cups red cabbage, chopped
Add vinaigrette to a large salad bowl. Add all prepare slaw ingredients. Mix with vinaigrette until salad ingredients are well coated.
Plate and enjoy with your favorite protein like chicken or beef. Even makes a great salad with BBQ meat.
Read more here about Hibiscus – An Elixir From The Tropics.
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