Red Cabbage Slaw

There’s something undeniably refreshing about a bowl of crunchy, colorful slaw. The kind that perks up your plate with vibrant hues and bold flavors—and this Red Cabbage Slaw is exactly that. I first made this recipe one summer evening when I needed a quick side to brighten up our grilled chicken dinner. The fridge had half a red cabbage, a lonely carrot, and some fresh herbs, and I figured, why not?

To my surprise, it became an instant favorite.

The tangy-sweet dressing paired perfectly with the earthiness of the cabbage, and the slaw held up beautifully even the next day. Whether you’re serving it alongside burgers, tacos, BBQ, or just on its own with a fork straight from the fridge, this red cabbage slaw adds a crisp, zesty twist to your meal.

And once you realize how easy and versatile it is, you’ll be making it again and again.

Why I Love This Recipe

It’s not just a side dish—it’s a flavor enhancer.

What makes this red cabbage slaw so special is its balance of crunch, acidity, and brightness. Red cabbage on its own has that satisfying crisp texture and a slightly peppery bite. When paired with a lightly sweet and tangy vinaigrette, it transforms into something bold and beautiful.

Unlike creamy coleslaws that often feel heavy, this one is light and fresh. The dressing is simple—just vinegar, mustard, a touch of honey, and olive oil—but it elevates everything it touches.

And let’s talk about color: that deep purple hue isn’t just gorgeous—it’s packed with antioxidants, too.

But the best part? This recipe is incredibly forgiving. You can tweak it based on what you have in your pantry, make it ahead of time, and it actually gets better as it sits. Whether you’re meal prepping, hosting a backyard BBQ, or just want something crunchy to toss on tacos—this slaw has your back.

Ingredients for Red Cabbage Slaw

Crisp, fresh, and pantry-friendly—these are ingredients you probably already have.

To make the most flavorful red cabbage slaw, you need a handful of fresh vegetables and a few basic pantry staples. Everything works together to create a salad that’s bright, crunchy, and incredibly satisfying.

Here’s what you’ll need to get started:

Fresh Produce:

• Red cabbage: Choose a small to medium head. It should feel dense and firm to the touch. The color should be a deep, rich purple.
• Carrots: These add color contrast and sweetness. I recommend grating or julienning them finely for the best texture.
• Green onions or red onions: Either one adds that sharp pop of flavor. Green onions are milder; red onions give more bite.
• Fresh parsley or cilantro: Optional, but highly recommended for freshness.

For the Dressing:

• Apple cider vinegar (or white wine vinegar): This provides the acidity that balances the slaw. Apple cider vinegar adds a fruitier depth.
• Dijon mustard: Helps emulsify the dressing and adds sharpness.
• Honey or maple syrup: A little sweetness makes the flavors pop.
• Olive oil: A good quality extra virgin olive oil adds richness without making the slaw greasy.
• Salt and freshly cracked black pepper: Essential to balance all the flavors.

Optional add-ins include a squeeze of lime juice, a pinch of celery seed, or even a handful of toasted sunflower seeds for crunch.

How Much Time Will You Need

This red cabbage slaw is as quick as it is delicious.

• Prep Time: 15–20 minutes (depending on your chopping speed)
• Resting Time (Optional but recommended): 15–30 minutes for flavors to develop

You can absolutely serve it immediately after mixing, but giving it a little time to sit at room temperature—or in the fridge—helps the cabbage absorb all that wonderful dressing.

How to Make This Red Cabbage Slaw

Here’s your step-by-step guide to creating a crisp and colorful slaw that’s anything but boring.

Step – 1: Prep the Vegetables

Start by removing any wilted outer leaves from the cabbage. Cut it in half through the core, then slice out the core from each half. Use a sharp knife or a mandoline to slice the cabbage thinly—aim for fine ribbons so the slaw is delicate, not chunky.

Peel and grate your carrots, or slice them into matchsticks if you prefer a little more texture.

Thinly slice green onions or red onions. If using red onions and you’re sensitive to their sharpness, soak them in a bowl of cold water for 5–10 minutes first, then drain.

Add everything to a large mixing bowl.

Step – 2: Make the Dressing

In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking to create an emulsified dressing.

Taste and adjust. You want a balance of tangy, sweet, and salty. If it feels too tart, add a touch more honey. Too bland? A pinch more salt or an extra splash of vinegar can fix that.

Step – 3: Combine and Toss

Pour the dressing over the slaw mixture. Toss everything together using tongs or your hands (wear gloves if you prefer).

Keep tossing until every piece of cabbage and carrot is coated with dressing. You’ll notice the cabbage starting to soften slightly as it absorbs the vinegar.

Step – 4: Let It Rest

Let the slaw sit for at least 15 minutes before serving. This gives the flavors time to mingle and the cabbage to tenderize just a little while still keeping its crunch.

If you’re prepping ahead, cover and refrigerate it for up to 3 days.

Substitutions

Don’t have everything on hand? No problem—this recipe is as flexible as it is flavorful.

Vinegar: Apple cider vinegar adds fruity notes, but you can use red wine vinegar, white wine vinegar, or even fresh lime juice for a citrusy twist.

Honey: Swap with maple syrup or agave if you want a vegan version. Even a little brown sugar works in a pinch.

Dijon mustard: Use whole grain mustard or yellow mustard if that’s what you have. The flavor will shift slightly but still be delicious.

Cabbage: While red cabbage gives this slaw its signature look and bite, you can substitute or mix it with green cabbage or Napa cabbage for a milder taste.

Add-ins: Toss in thinly sliced apples, fennel, or jicama for extra crunch and sweetness. Toasted nuts or seeds can also add great texture.

This slaw loves creativity. Use what you have, and it will still be amazing.

Best Side Dishes for Red Cabbage Slaw

Pair this slaw with these delicious mains or sides to turn your meal into something memorable:

Grilled Chicken Thighs: The smoky, savory flavor of grilled chicken contrasts beautifully with the tangy brightness of the slaw.

Pulled Pork Sandwiches: Pile it right on top for a crunchy, zippy bite that cuts through the richness of the pork.

Fish Tacos: This slaw is the perfect cool, crisp topper for grilled or fried fish tacos—it brings color and balance to every bite.

Serving and Presentation Tips

Serving this slaw is more than just tossing it in a bowl—it’s about highlighting its bold, natural beauty.

When plated thoughtfully, red cabbage slaw can become the visual star of the meal. That rich, deep purple color is striking all on its own, but a few little presentation tricks can help it really pop on the plate.

Use a wide, shallow bowl or a platter instead of a deep mixing bowl—it shows off the colorful textures better. Before serving, give the slaw one last toss to revive the shine of the dressing. Garnish with a few extra sprigs of fresh parsley or a scattering of toasted seeds for a polished look.

If you’re serving it alongside meat or sandwiches, spoon the slaw into small ramekins or mason jars for individual portions—it keeps the plate tidy and adds a charming, rustic feel.

Tips and Tricks to Make This Recipe Even Better

Great slaw isn’t just about ingredients—it’s also about technique and timing.

Shred the cabbage thinly. A sharp knife or mandoline makes a huge difference here. The thinner the slices, the more tender the texture once dressed.

Let it rest. Give the slaw at least 15 minutes (or up to a few hours) to marinate. This helps the flavors develop and softens the cabbage slightly while keeping the crunch.

Use a dry bowl. Make sure your mixing bowl is dry before adding the veggies and dressing. Extra water can dilute the flavors and make your slaw soggy.

Balance your flavors. Always taste and adjust your dressing before adding it to the cabbage. If your cabbage is especially peppery or your carrots very sweet, tweak accordingly.

Double the batch. This slaw holds up incredibly well in the fridge, so it’s perfect for meal prep. Just store it in an airtight container and give it a stir before serving again.

Common Mistakes to Avoid

These are the easy-to-miss missteps that can turn your crisp, flavorful slaw into a limp or bland side dish.

Overdressing. Red cabbage is hearty and can hold up to dressing, but too much will overwhelm it and leave a pool at the bottom of the bowl. Always start with less and add more if needed.

Skipping the resting time. Slaw that hasn’t had time to marinate can taste flat and harsh. Even a quick 15-minute rest makes a big difference.

Not seasoning. Many people forget to taste and season at the end. A pinch of extra salt or a squeeze of lime can wake up the entire dish.

Using old cabbage. Fresh cabbage should be crisp, not rubbery. Older cabbage won’t shred cleanly and may taste bitter.

Not slicing evenly. Uneven slices can lead to an unpleasant texture and uneven flavor distribution. Take your time with the prep.

How to Store It

This slaw is a great make-ahead dish, and its flavor improves as it sits.

Storage tips:

• Refrigerate in an airtight container for up to 3–4 days. The vinegar helps preserve the freshness.
• Stir before serving again to redistribute the dressing.
• If making for a crowd, prep the slaw and dressing separately, and combine them 1–2 hours before serving for the best texture.

Avoid freezing—cabbage tends to go mushy once thawed, and the texture just won’t hold up.

FAQ

Can I make this slaw ahead of time?
Yes! In fact, it tastes better after it sits for at least 15–30 minutes. Make it a few hours ahead and keep it chilled until serving.

Can I use green cabbage instead?
Absolutely. While red cabbage adds stunning color, green cabbage works well too—or you can use both for a mix of color and texture.

Is this slaw vegan?
It is, as long as you use maple syrup or agave instead of honey.

Can I add mayo or make it creamy?
You can! Add a spoonful or two of Greek yogurt or mayo to the dressing for a creamy twist—just reduce the vinegar slightly so it’s not too tangy.

What proteins pair well with this slaw?
It’s great with grilled meats, pulled pork, tacos, and even fried tofu or tempeh for a vegetarian option.

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