Plus, if you’re looking for more coleslaw inspiration, our No Mayo Coleslaw and Yogurt Coleslaw recipe are two of our most popular summer salads, definitely worth checking out!
What You Need to Know in a Nutshell?
Before you dive in, here are a few quick tips that will help you make the best red cabbage slaw every time:
- Slice Thinly for Best Texture: A mandolin is great for getting ultra-thin, even slices, but a sharp knife works just as well. The key is to slice the cabbage as evenly as possible to keep the slaw light, crisp, and not bulky.
- Make It Ahead: This simple slaw stores beautifully in the fridge if you prefer to make it ahead. In fact, it gets even better as it sits and the flavors meld together — ideal for meal prep!
- No mayo dressing: Made with a light, tangy vinegar dressing instead of mayo, this purple cabbage slaw recipe is naturally vegan. It’s a great option if you’re looking for a coleslaw that’s a little lighter but still delivers on texture and taste.
How to Make Red Cabbage Slaw?
This recipe comes together in just a few steps with simple ingredients you probably already have on hand, and once everything’s sliced and tossed, you’re ready to go. Here’s how to make it:
- Gather Your Ingredients: For a full list and measurements, check out the recipe card below. Here’s a few ingredient substitution ideas:
- Make It Creamy: I opted for a vinegar-based dressing to keep it light, but if you prefer your red cabbage coleslaw with mayonnaise, this classic coleslaw dressing will give you that creamy texture and flavor you’re after.
- Onion: I like the milder bite of green onions here, but thinly sliced red onions work just as well if you want a bit more punch.
- Fresh Herbs: A handful of parsley brightens up the slaw and adds a pop of green, but feel free to use what you have — fresh cilantro, dill, or even fresh mint would all be delicious.
- Carrots: I add carrots for extra crunch and a pop of color, but you can definitely leave them out if you prefer a simpler slaw.
- Prepare the vegetables: Using a mandolin (or a sharp chef’s knife if you prefer), shred the red cabbage into thin, even slices. Grate the carrots using the large holes of a box grater, then thinly slice the green onions and chop the parsley. Add all the ingredients to a large mixing bowl and set it aside.
- Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, minced garlic, lemon juice, apple cider vinegar (or red wine vinegar or rice vinegar), honey (or maple syrup or sugar), Dijon mustard, kosher salt, and black pepper until smooth.
- Toss It All Together: Drizzle the dressing over the cabbage mixture. Use clean hands (or tongs) to toss everything together, making sure the vegetables are evenly coated.
- Chill and Serve: If you have the time, cover the bowl and refrigerate for at least 30 minutes to let the flavors come together. Serve your red cabbage carrot slaw chilled and enjoy.
What to Serve It With?
This simple red cabbage slaw is one of those side dishes that pairs well with many meals. Whether you’re making tacos, grilling, or just pulling together a quick weeknight dinner, it brings the perfect pop of color and crunch. Here are some of my favorite ways to serve it:
- Tacos: I love using this red cabbage slaw for tacos! It’s especially good piled onto brisket tacos for a smoky, hearty bite. It’s also fantastic with flank steak tacos, adding just the right amount of freshness, and honestly, it’s a must with fish tacos — the crunch balances out the tender, flaky fish so well.
- Grilled Meats: This slaw is a total no-brainer for BBQ season. Serve it alongside grilled harissa chicken for a spicy kick or with grilled turkey tenderloin for a light but satisfying meal. It adds such a nice contrast to anything hot off the grill.
- Grilled Seafood: For seafood nights, I love pairing it with grilled shrimp, grilled salmon, or grilled mahi mahi. It’s the kind of side that keeps everything feeling light, bright, and colorful. Perfect for summer dinners!
- Pulled Pork: Try tossing this purple cabbage slaw onto your pulled pork sandwiches for a crunchy twist, or serve it next to a big plate of roasted veggies and grains for a fresh meal.
Similar Salad Recipes You Might Like:
If you give this Red Cabbage Slaw recipe a try, I’d love to hear how it turns out for you! Your rating and comments not only help support the site but also help other readers find a recipe they can trust. Plus, if you snap a photo, don’t forget to tag it on Instagram with #foolproofeats — I’d love to celebrate your delicious creation and share it with the Foolproof Living community!
Photos by Tanya Pilgrim.
Red Cabbage Slaw Recipe
A vibrant and easy Red Cabbage Slaw made with a light, zesty dressing — no mayo needed! Great for tacos, pulled pork, grilled meats, and fresh summer meals. Vegan and gluten-free.
Ingredients
For The Coleslaw
- 1 head of red cabbage, about 1 ½ lbs shredded (~7-8 loosely packed cups)
- 2 medium carrots, peeled and shredded, about ½ lbs (~2 cups)
- 3 green onions, chopped thinly (or 1/2 cup sliced red onion)
- 3 tablespoons fresh parsley, roughly chopped
For The Dressing
- 3 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, finely minced
- 1 tablespoon lemon juice, or lime juice
- 3 tablespoons apple cider vinegar, or red wine or rice vinegar
- 1 tablespoon honey, or maple syrup, or sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place shredded red cabbage (about 7-8 cups), 2 shredded carrots, 3 thinly sliced green onions, and 3 tablespoons of chopped fresh parsley in a large bowl. Set it aside.
- In a small bowl (or mason jar), whisk together 3 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon honey (or your preferred sweetener), 1 tablespoon of lemon juice, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt and ¼ teaspoon of ground black pepper.
- Drizzle the dressing over the salad and give it a good toss (clean hands work wonderfully here) to ensure all the vegetables are coated with the dressing.
- If you have the time, cover and refrigerate for 30 minutes before serving. Serve chilled.
Notes
- Yields: Red cabbage can range in size. I used a small to medium-sized head (about 1 ½ pounds with the core), which gave me roughly 7 to 8 cups of sliced cabbage. Once you mix it with the shredded carrots (about 2 cups), you’ll have around 10 cups of veggies. After tossing it with the dressing and letting it sit, the slaw wilts slightly and loses about 1½ to 2 cups in volume. Even so, this recipe still makes plenty — enough to comfortably serve 6 to 8 people as a side dish.
- Taste for Seasoning: Always give your slaw a taste before serving. If it seems like it needs more salt right away, give it a little time to sit first. As the slaw rests, the flavors develop and become more pronounced, so it might balance out perfectly without adding anything extra.
- Make ahead: You can prep it a day in advance — just toss everything together, cover it, and place it in the fridge. Letting it sit for a few hours (or even overnight) helps the flavors come together.
- Storing leftovers: Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. Just give it a quick toss before serving. If any liquid has settled at the bottom, that’s totally normal — a quick stir will bring it right back to life.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 339mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3890IU | Vitamin C: 64mg | Calcium: 60mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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