Plum and Red Cabbage Slaw

The plum season cometh to an end; the cabbage season arriveth.  What better time to marry the two foods together in a delicious, tart, and crunchy coleslaw? 

In keeping with the spirit of full disclosure, I should tell you that when I tried this recipe first, I decided to make it a cooked, rather than raw, dish.  I really liked it, but then I’ll eat just about any vegetable dish.  The spouse was not amused.  So I decided to try it this way.  I still really like, but now the spouse informs me than he’s not really that enamoured of red cabbage.

Interesting how you forget things about the other person when you’re in a really long relationship, isn’t it?  I think I had this bit of knowledge at the back of my mind—the place where I keep unwanted information. 

No problem, I’m going to eat the whole thing.

Printer-friendly recipe

Makes 6 1-cup servings


  • 4 cups shredded red cabbage (approximately ½ large head)
  • 2 large plums or 4 small ones, thinly sliced (People who are not watching their sugar intake, could also add 1 apple.)
  • ¼ cup fresh parsley, chopped
  • 2 tbsp. onion, grated (optional)
  • 1 tbsp. olive oil
  • 3 tbsp. rice or balsamic vinegar
  • Salt and pepper, to taste


  1. In a large bowl, mix together cabbage, plums, and onion (optional).
  2. In a small bowl, whisk together olive oil and vinegar and pour over plum and cabbage mixture.
  3. Salt and pepper to taste.

For Weight Watchers: A 1-cup serving is 1 point on the Points plan and .5 point on the PointsPlus plan. 

(Adapted from “Plum and Red Cabbage Salad,” published in the Ottawa Citizen.)

Did you find this helpful?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s