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Caraway Red Cabbage & Carrot Slaw

red root and co red cabbage salad slaw recipe

This is a flavorful addition to a weekend picnic lunch, and then we use the leftovers as a condiment, salad topping and side dish throughout the week. 


  • 1 head of red cabbage, shredded
  • 3 large carrots, shredded
  • 1 small anaheim pepper, chopped or a 1 TBS of chopped jalapeno, if you want spice
  • ¼ cup lemon juice
  • ¼ cup RR&Co Heirloom Garlic Oxymel 
  • ¼ cup cold pressed olive oil 
  • 1 TBS caraway seeds
  • 1-1 ½ tsp salt 
  • 1 cup parsley, chopped 


Toss together cabbage, carrots, and pepper in a large bowl; set aside.

Bring lemon juice, caraway seeds, and salt to a simmer in a small saucepan over medium, stirring occasionally. Remove from heat, and cool for a few minutes. Add in RR&Co Heirloom Garlic Oxymel and olive oil, then pour over the cabbage mixture; toss to combine. Cover and refrigerate at least 1 hour or up to overnight. Stir in parsley just before serving.