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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Holiday Cabbage Slaw

Red Cabbage Holiday Slaw

Recipe Blog Post




2 cups red cabbage, shredded

2 cups white cabbage, shredded

1 cup shredded carrots

¾ cup parsley, chopped

1 chopped apple

½ cup glazed pecans

¼ cup dried cranberries

Juice of ½ lemon, freshly squeezed (adjust amount to your taste)

4 tablespoons O&V Cranberry Vinegar *

4 tablespoons O&V Rosemary Oil *

1 tablespoon honey

1 tablespoon Dijon mustard

Salt and pepper to taste




Shred the 2 kinds of cabbage, julienne the carrots and chop the parsley and apple. In a large bowl, mix together cabbage, carrots, parsley, and apples.


In a separate bowl, mix together oil, vinegar, salt, pepper, honey and mustard. Add lemon juice to taste. Whisk until well combined.


Toss with the vegetables


Allow slaw to chill completely and toss again well before serving. Sprinkle the glazed nuts, and dried cranberries on top, and serve.



Serves 6 (as a side salad)

Active Time: 15 minutes. Total Time: 15 minutes






* The fused flavored Rosemary EVOO adds tremendous flavor as does the Cranberry vinegar — both from our Oil & Vinegar store. Together they truly create a traditional holiday taste that is delectable. Feel free to substitute other high-quality oils and vinegars if you wish.








Categories: Soups & Salads, Snacks & Sides, Vegetarian, Vegan, Gluten-Free, Red Cabbage, White Cabbage, Carrots, Rosemary EVOO, Cranberry Vinegar, Apples, Dried Cranberries, Glazed Pecans, Holiday Slaw, Holiday Salad, Thanksgiving Salad, Perfect Holiday Salad, Holiday Entertaining, Mediterranean Diet, Plant Based Meal, Vegetarian Entertaining



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