Bright Red Cabbage Slaw wakes up any meal with color and crunch. This Red Cabbage Slaw is quick to toss together, tastes tangy and fresh, and gives you a crisp, cooling side that works with weeknight dinners or packed lunches. If you love easy sweets after dinner, try the simple recipe for 4-Ingredient Peanut Butter Kiss Cookies for a fast treat that kids adore.
Why Make This Recipe
- Quick & Easy: Ready in about 15–20 minutes.
- Family Favorite: The crunch and mild sweetness please kids and adults.
- Budget-Friendly: Cabbage and carrots are cheap, filling pantry staples.
- Healthy Boost: Full of fiber, vitamins, and bright veggies.
This slaw stands out because it mixes crisp red cabbage with a tangy, slightly sweet dressing. It smells bright and vinegary, feels cool and crunchy, and gives a neat contrast to warm, cozy dishes. Making this slaw can bring a small, satisfying routine to a busy week—comfort in something simple and fresh.
Ingredients
For the slaw:
- 1 small head red cabbage (about 6 cups thinly sliced)
- 2 medium carrots, peeled and grated or thinly sliced
- 3 green onions, thinly sliced (white and green parts)
- 1/4 cup fresh cilantro or parsley (optional), chopped
For the dressing:
- 1/3 cup mayonnaise (or plain yogurt for a lighter version)
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
Helpful notes:
- Use plain yogurt if you want a tangier, lower-fat dressing.
- If you prefer dairy-free, swap mayonnaise for a vegan mayo.
How to Make Red Cabbage Slaw
- Prep the vegetables: thinly slice the red cabbage, grate the carrots, and slice the green onions. Chill the cabbage in the fridge for 5–10 minutes if you want extra crunch.
- Why this matters: chilling keeps the cabbage firm and helps the dressing stick.
- Whisk the dressing: in a small bowl, combine mayonnaise (or yogurt), apple cider vinegar, olive oil, honey, Dijon, salt, and pepper. Whisk until smooth and slightly glossy.
- Mini-tip: taste and adjust acidity or sweetness to balance the tang.
- Toss together: put the cabbage, carrots, and green onions in a large bowl. Pour the dressing over the vegetables and toss well to coat every piece.
- Why this matters: tossing while the cabbage is dry helps the dressing cling and keeps crunch.
- Rest for a short time: let the slaw sit for 10–15 minutes at room temperature or chill for 30 minutes for the flavors to meld. Stir once before serving.
- Mini-tip: if you plan to serve later, wait to salt until just before serving to avoid soggy cabbage.
- Adjust and serve: taste for salt and pepper, add chopped cilantro or parsley if using, and give a final toss. Serve chilled or at cool room temperature.
How to Serve Red Cabbage Slaw
- Serve alongside pulled pork, grilled chicken, or baked fish for a crisp, cooling contrast.
- Use as a topping for tacos or pulled sandwiches to add color and texture.
- Make a simple plate: spoon the slaw on a platter, sprinkle extra green onion and a few lemon wedges, and pair with warm cornbread or quick cookies like the 4-Ingredients Quick Peanut Butter Cookies for dessert.
How to Store Red Cabbage Slaw
- In the fridge: store in an airtight container for 3–4 days. The slaw will soften over time but remain tasty.
- Freezing: not recommended—freezing breaks the cabbage’s crisp texture.
- To freshen before serving: drain any excess liquid, give a quick toss, and add a splash of vinegar or a pinch of salt to brighten the flavors.
Tips to Make Red Cabbage Slaw
- Slice the cabbage thin for the best texture and easy eating.
- Don’t overdress—start with most of the dressing, then add more if needed.
- Let it rest: a short chill time helps flavors blend without losing crispness.
- If you like a bit of heat, add a pinch of cayenne or a drizzle of hot sauce.
Variation
- Vegan: use a plant-based mayo and maple syrup instead of honey.
- Apple crunch: add one thinly sliced apple for sweet-tart bite and extra crunch.
- Creamy herb: stir in a tablespoon of sour cream or more yogurt and a spoon of chopped dill.
FAQs
Can I make this slaw ahead of time?
Yes. Make the slaw up to a day ahead and keep it in an airtight container in the fridge. Wait to add any delicate herbs until just before serving.
What can I use instead of mayonnaise?
Swap mayonnaise for plain Greek yogurt for tang and creaminess, or use vegan mayo for a dairy-free option.
Will the cabbage go soft if I dress it early?
Cabbage will soften over time. To keep crunch, dress just before serving or use less dressing if you plan to make it many hours ahead.
Can I add other vegetables?
Absolutely — thinly sliced bell pepper, thin apple slices, or shredded Brussels sprouts work well for extra flavor and texture.
Conclusion
This Red Cabbage Slaw brings bright color, cool crunch, and tangy flavor to any meal. It’s an easy, homey side that pairs well with warm meats, tacos, or a simple weeknight dinner. If you want another simple take on this classic, see Easy Red Cabbage Slaw – A Couple Cooks for more ideas. Please leave a comment and a star rating below to tell us what you liked or any tweaks you tried. Share this recipe on Pinterest or Facebook so friends can enjoy a fresh, cozy side too. What twist did you try? Let us know below!
Red Cabbage Slaw
Ingredients
For the slaw
- 1 small head red cabbage, about 6 cups thinly sliced
- 2 medium carrots, peeled and grated or thinly sliced
- 3 medium green onions, thinly sliced (white and green parts)
- 1/4 cup fresh cilantro or parsley, chopped (optional)
For the dressing
- 1/3 cup mayonnaise or plain yogurt for a lighter version Use plain yogurt if you want a tangier, lower-fat dressing.
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup For a vegan option, use maple syrup.
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, more to taste Add salt just before serving to avoid sogginess.
- 1/4 teaspoon black pepper
Instructions
Preparation
- Thinly slice the red cabbage, grate the carrots, and slice the green onions. Chill the cabbage in the fridge for 5–10 minutes for extra crunch.
- In a small bowl, combine mayonnaise (or yogurt), apple cider vinegar, olive oil, honey, Dijon, salt, and pepper. Whisk until smooth and slightly glossy.
- In a large bowl, put the cabbage, carrots, and green onions. Pour the dressing over the vegetables and toss well to coat.
- Let the slaw sit for 10–15 minutes at room temperature or chill for 30 minutes to meld flavors. Stir once before serving.
- Taste for salt and pepper, add cilantro or parsley if using, and give a final toss. Serve chilled or at cool room temperature.