This colorful red cabbage slaw recipe provides an excellent mix of creamy, tangy, and sweet flavors in just 15 minutes with a concise list of ingredients! My simple recipe creates a refreshing side dish primarily using items commonly found in your pantry.
I developed this red cabbage slaw recipe because I grew weary of purchasing both red and green cabbage for my traditional coleslaw. The first occasion I presented it at a family gathering, I received multiple requests for the recipe! It has now become a staple side dish for various meals, from fish tacos to grilled chicken.
What I appreciate most about this red cabbage slaw is its ability to transform a single simple head of cabbage (along with an onion!) into something remarkable. My classic coleslaw recipe calls for both red and green cabbage varieties, but here, you only need the one! The dressing features a delightful mix of savory, tangy, sweet, and creamy, elevating the crunchy cabbage strips to new levels.
“Wonderful recipe. Very delightful slaw that I will certainly make again. The dressing is simply perfect. So simple and tasty.” -Joan
“Perfect harmony of creamy, tangy, and a hint of sweet. I made this exactly as directed. It’s a true keeper!” -Anonymous
Why red cabbage is ideal for slaw
I frequently opt for red cabbage over green because it maintains its crunch longer and boasts that stunning deep purple hue. In my experience, red cabbage remains crisp for days in the refrigerator, whereas green cabbage can become wilted or brown more quickly. This makes red cabbage slaw ideal for meal prep or hosting occasions.
How to shred cabbage for slaw
The most challenging aspect of preparing red cabbage slaw is shredding the cabbage. I used to chop away at a cabbage, resulting in all sorts of odd, uneven pieces—until I discovered this method! Here’s how to cut cabbage so you achieve bite-sized shreds perfect for slaw:
1. Remove any outer layers of the cabbage that appear tough or stale, and discard them.
2. Using a large chef’s knife, cut off the root end of the cabbage.
3. Halve the cabbage through the stem, then cut it into quarters.
4. Remove the root by slicing it out diagonally.
5. Thinly slice the cabbage in the short direction, employing a circular motion with the knife.
My secrets to the finest coleslaw dressing
The dressing is where this red cabbage slaw truly excels. I have tried numerous variations, and this combination captures every flavor element.
– It contains less mayonnaise than typical coleslaw. The base starts with mayo, but I use less than most traditional recipes—just enough to provide creaminess without overpowering the fresh cabbage taste.
– Apple cider vinegar lends the tangy aspect. I favor ACV over white vinegar for its more nuanced, slightly fruity flavor.
– The dried dill and celery seeds are my secret weapons. They contribute an herbal note that makes people curious about what gives this slaw its unique taste.
Storage and make-ahead suggestions
I personally prefer serving this red cabbage slaw right away, but you can prepare it in advance and refrigerate until ready to serve. The cabbage will soften a bit while still keeping its crunch, and all the flavors will blend. However, keep in mind that you may need to refresh the taste with a touch more vinegar or salt, since the flavors can diminish over time.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you notice excess liquid after a day or two, you can strain it off—the slaw will still be delicious.
Ways I enjoy serving it
This red cabbage slaw pairs beautifully with grilled meals like grilled salmon or grilled shrimp, or alongside an assortment of salads at a barbecue such as potato salad and bean salad.
Dietary notes
This red cabbage slaw recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (when using vegan mayo).
Easy Red Cabbage Slaw
This colorful red cabbage slaw recipe provides an excellent mix of creamy, tangy, and sweet flavors in just 15 minutes with a concise list of ingredients! My simple recipe creates a refreshing side dish primarily using items commonly found in your pantry.
Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 servings
Category: Side Dish
Method: Raw
Cuisine: American
Diet: Vegan
Ingredients:
– 8 cups thinly sliced red cabbage (1 medium cabbage, about 2 1/2 pounds)
– ¼ red onion
– ½ cup mayonnaise (or vegan mayo)
– 2 tablespoons apple cider vinegar
– 2 tablespoons sugar or maple syrup
– ½ teaspoon dried dill
– ½ teaspoon celery seeds
– 1 teaspoon kosher salt
– Fresh ground black pepper
Instructions:
1. Thinly slice the red cabbage. Thinly slice