Red Cabbage Coleslaw


  • 4 cups thinly sliced red cabbage (about ½ of an average-sized head)

  • 1 tsp. unrefined sea-salt

  • 1 medium-sized cucumber, (peeled and seeded if you like), and thinly sliced (about 1 cup)

  • 1 cup fresh spinach

  • 1 red bell pepper, thinly sliced (add slivered carrots too if you want!)

  • 1 to 2 tsp. minced jalapeño pepper

  • ¼ cup apple cider vinegar + 1/4 cup olive oil

  • 2 tsp. maple syrup, or more to taste (optional)

  • 2 tsp. minced fresh ginger, (optional)

  • 1 cup chopped fresh cilantro (I love this but leave out if you don't-- same goes for adding scallions or red onion)



  1. Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight with heavy can. Let stand 30 minutes to soften cabbage.

  2. Stir in cucumber, spinach, red bell pepper and jalapeño.

  3. Mix vinegar, maple syrup, olive oil and ginger, if using, in small bowl.

  4. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.