Red Cabbage Slaw with Nova Scotian Cider

  • Serves 6
  • By Colleen Thompson
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Bright, crisp, and cider-kissed, this red cabbage slaw is the perfect partner to pulled pork. Made with Nova Scotia’s Red Sky Cider, it brings just the right balance of tang and sweetness to cut through rich, smoky flavours.

Ingredients

4 cups red cabbage, finely shredded

1 cup green cabbage, finely shredded (optional for contrast)

1 large carrot, grated

1 small apple (crisp, tart variety like Gravenstein or Honeycrisp), julienned

2 green onions, thinly sliced

2 tbsp (30 mL) fresh parsley or dill, chopped

Salt and pepper to taste


For the cider vinaigrette
1/4 cup (60 mL) Nova Scotian cider (Red Sky or another dry/semi-dry)

2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) honey or maple syrup

1 tsp (5 mL) Dijon mustard

1/3 cup (75 mL) neutral oil (grapeseed, sunflower, or light olive oil)

Pinch of celery seed or caraway (optional, for a classic slaw touch)

Salt and pepper to taste

Directions

1. In a small bowl or jar, whisk together the cider, vinegar, honey or maple syrup, mustard, salt, and pepper. Slowly drizzle in the oil while whisking to emulsify the mixture. Stir in celery seed.

2. In a large bowl, combine the red and green cabbage, carrot, apple, and green onion. Toss to mix evenly. Pour the cider vinaigrette over the slaw and toss to coat well. Taste and adjust seasoning with more salt, pepper, or a splash of cider for brightness.

3. Refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled or slightly cool, piled high on pulled pork sandwiches or as a bright, crunchy side.

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