Red Cabbage Slaw: a kitchen method

Tongs serving a portion of red cabbage slaw.

This red cabbage slaw is a blend of shredded carrots, cabbage, red onions and herbs, all tossed in a kitchen-made dressing. A quick and straightforward side dish that pairs perfectly with grilled meats and seafood, and can even be served in wraps, fish tacos or sandwiches.

I’m always looking for unfussy salad ideas to increase my veggie intake. Some of my family’s go-to recipes include fresh and colorful corn salad, light and healthy cucumber tomato salad, zesty black eyed pea salad and this fabulous red cabbage slaw.

When I need a salad to go alongside some grilled chicken thighs or to bring to a potluck, I often turn to this red cabbage slaw. This brightly colored dish is unexpected, but the bold, fresh flavor is always welcomed at any gathering. Cabbage slaw pairs perfectly with so many main course options including mushroom chicken, Instant Pot chicken thighs and Cuban picadillo.

Cabbage Slaw Ingredients

Bowls of shredded vegetables and chopped herbs.

The vegetable components of this recipe are cabbage, carrots and red onions. Parsley and green onions provide a lot of color and enhance the flavor of the veggies.

The dressing is a sweet and savory blend of ingredients that you probably already happen to have in your kitchen including extra virgin olive oil, cider vinegar, honey, Dijon mustard, salt and black pepper.

How Do You Make Red Cabbage Slaw?

Start by shredding red cabbage, carrots and red onions. Place the vegetables in a bowl along with sliced green onions and fresh parsley. Whisk together apple cider vinegar, olive oil, honey and Dijon mustard for the dressing. Pour the dressing over the veggies, then toss until well combined. Add a little more parsley for garnish if desired, then serve and enjoy.

Process shots showing cabbage slaw being made.

Tips For The Reliable Dish

To save on prep time, you can buy bags of shredded carrots and cabbage at the grocery store.
I typically shred my own veggies with the use of a mandoline. The mandoline produces uniform shreds of cabbage, ultra thin slices of onion, and I use the julienne blade for the carrots.
When the cabbage is mixed with the dressing, the color may bleed into the other ingredients. If this bothers you, try tossing the shredded cabbage in a little lemon juice or vinegar before proceeding with the recipe, as the acid will help the cabbage retain its color.
If you prefer a silky slaw, you can swap out this vinegar based dressing with a mayonnaise based dressing. Simply combine 1/2 cup mayonnaise with 1 1/2 tablespoons sugar, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Quick Tip

This red cabbage slaw will stay fresh in the refrigerator for up to 2 days. The dressing can be made 3 days before you plan to serve the salad.

Recipe FAQs

Is red cabbage good for you?

Red cabbage is a great addition to any healthy diet. This veggie is high in fiber and low in calories and carbs, and also contains plenty of nutrients. Each serving of cabbage is loaded with antioxidants, Vitamin K, calcium, zinc and magnesium.

Does red cabbage need to be cooked?

Red cabbage does not need to be cooked to enjoy it! I prefer to slice mine very thinly for optimal texture.

What cabbage is finest for slaw?

While this recipe calls for red cabbage, it’s also fine to use standard green cabbage or Savoy green cabbage. I find that red cabbage tends to have a slightly stronger flavor than the green cabbage varieties. I do like how the red cabbage produces such a vibrantly colored dish.

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A bowl of red cabbage slaw garnished with fresh herbs.

Red Cabbage Slaw Flavor Variations

While this coleslaw recipe is great as-is, you can add other ingredients to customize the flavors to your tastes.

Veggies: Amp up the nutritional value by mixing in thinly shaved fennel, zucchini noodles, diced cucumbers or jicama. Avocado, corn or thinly sliced bell peppers are also great choices for this salad!
Fruit: Add in some fresh diced apple, dried cranberries,raisins or sliced grapes for a sweet and savory flavor.
Nuts: Give your slaw some extra crunch with sliced almonds, chopped cashews or even pecans.
Protein: Add extra protein by incorporating cooked crumbled bacon, diced grilled chicken or canned white beans.
Flavorings: Stir some extra seasonings into the dressing such as celery seed, lime juice or garlic powder.

I make this red cabbage slaw recipe on a regular basis because it’s full of flavor, inexpensive, and goes well with almost any main course!

More Salads To Savor

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Add as Google preferred source Authorthe Makdob kitchen Tongs serving up a portion of red cabbage slaw.

This red cabbage slaw is a blend of shredded carrots, cabbage, red onions and herbs, all tossed in a kitchen-made dressing. A quick and straightforward side dish that pairs perfectly with grilled meats and seafood, and can even be served in wraps or sandwiches. Time Prep Time20 minutes
Cook Time1 minute
Total Time21 minutes

Course Salad
Cuisine American
Serves 6

Ingredients

4 cups shredded red cabbage
1 1/2 cups shredded carrots
1/3 cup red onion very thinly sliced
3 tablespoons chopped parsley plus more for garnish if desired
3 tablespoons green onions thinly sliced

For the dressing

1/3 cup apple cider vinegar
1 1/2 tablespoons honey
2 teaspoons Dijon mustard
1/3 cup olive oil
3/4 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

For the salad

Place the cabbage, carrots, red onion, parsley and green onion in a large bowl.

For the dressing

Place the apple cider vinegar, honey, Dijon mustard, olive oil, salt and pepper in a bowl. Whisk until well combined.
Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle with additional parsley if desired, then serve and enjoy.

Notes

I typically shred my own veggies with the use of a mandoline.
This red cabbage slaw will stay fresh in the refrigerator for 2 days. The dressing can be made 3 days in advance.
When the cabbage is mixed with the dressing, the color may bleed into the other ingredients. If this bothers you, try tossing the shredded cabbage in a little lemon juice before proceeding with the recipe. The acid will help the cabbage retain its color.