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Red Cabbage, Beet and Currant Slaw Salad


  • 1 pound red cabbage, cored, shredded

  • 1 can sliced beets, drained and sliced

  • 1 cup walnut pieces

  • 1/4 cup dried currants, a couple of handfuls

  • 1/2 cup water

  • 1 lemon, juiced

  • 1/4 cup apple cider or white vinegar

  • 2 tablespoons brown sugar

  • 1/2 cup prepared red currant jelly

  • 1/2 cup olive oil or vegetable oil

  • Salt and freshly ground black pepper


Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.