When people picture coleslaw, they usually think of the classic mix of red and green cabbage. My mother made hers with only red cabbage. She had her reasons.
Red cabbage is sturdier. It holds its crunch for days without going mushy, and that mattered to her. She was a working mom, and this was the kind of slaw she could make on a Sunday to carry us through the week, serve alongside a meat dish, or pack for a picnic or potluck.
I made this red cabbage coleslaw recipe next to her for years, and now I make it in my own kitchen. Two things she taught me make all the difference:
- Slice the cabbage as thinly as you can so it is easy to eat.
- Give it a quick massage with the dressing so the salt and acid can soften it just enough.
Ingredients You Will Need
You will need a few basic everyday ingredients to make this easy red cabbage slaw you probably already have on hand. You can find the full list of ingredients in the recipe card below with exact measurements, but below are a few helpful notes from my recipe testing:
Red Cabbage (aka purple cabbage): You will need one head of red cabbage weighing about 1 ½ pounds (680 g), which yields about 7 to 8 cups of shredded red cabbage.
Carrot: Shred peeled carrots using a box grater or a food processor (if you have one) for a quicker option. I add carrots for extra crunch and a pop of color, but you can definitely leave them out if you prefer a simpler slaw.
Scallions (Green Onions): Thinly slice both the green and white parts. Alternatively, a small sliced red onion (about ¼ cup) can be used.
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.
Dressing: I keep the dressing no-mayo, using a simple vinegar dressing of freshly squeezed lemon juice, apple cider vinegar (ACV), olive oil, and Dijon mustard, with fresh garlic and a touch of honey to soften the acidity. Lime juice or red wine vinegar can replace the ACV, and agave or maple syrup can stand in for the honey.
How To Slice Red Cabbage for Coleslaw
To be honest, slicing the red cabbage is probably the hardest part of this recipe. The good news is that once you do it once, it is easy.
I find that a mandoline is great for getting thin, even slices, but a sharp, large chef’s knife works just as well.
Start by cutting the head in half through the core so you have a flat surface to work on. Cut each half in half again to make quarters, then slice out the tough core from each piece. From there, slice each quarter into thin strips, about ¼ inch (7 mm) thick.
The goal here is to slice the cabbage as evenly as possible to keep the slaw light, crisp, and not bulky.
How To Make Red Cabbage Slaw
This red cabbage slaw recipe comes together in just a few steps, and once everything is sliced and tossed, you are ready to go. Here is how to make it:
Step 1 – Prepare the vegetables: This is the only part that takes a little time, so I usually slice the cabbage first and prep everything else while my hands are already messy.
Cut the red cabbage into thin, even strips. 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.
Step 2 – Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, minced fresh garlic cloves, lemon juice, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until well combined.
Step 3 – Toss It All Together: Drizzle the dressing over the cabbage mixture. Using clean hands, gently massage the slaw for a few seconds. A light squeeze is all it needs. You want to soften the cabbage, not bruise it.
Pro Tip: Do not skip the massage. It is what softens the sturdy red cabbage just enough to be pleasant to eat while keeping its signature crunch.
Step 4 – Chill and Serve: If you have the time, cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
Honestly, I think it tastes even better after a few hours in the fridge, which is why I almost always make it ahead.
What To Serve It With
This simple red cabbage slaw is one of those side dishes that pairs well with many meals. Whether you are making tacos, grilling meat or seafood, 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: This dish is especially good piled onto my brisket tacos for a tangy bite. It is also fantastic with flank steak tacos, adding just the right amount of freshness. I also like to serve it alongside fish tacos to balance out the tender, flaky fish.
- Grilled Meats: Serve it with 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 keeps everything on the plate feeling fresh and crisp.
- Pulled Pork: Try tossing this slaw onto your pulled pork sandwiches for a crunchy twist.
How To Make Ahead and Store Leftovers
Make Ahead: This is the kind of slaw I make on purpose ahead of time. Toss everything together, cover it, and refrigerate in an airtight container. It is good right away, but even better after a few hours or overnight, once the flavors have had time to come together.
Give it a quick stir and taste for seasoning before serving, adjusting the salt or acid as needed.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. If any liquid has settled at the bottom, that is completely normal. A quick toss redistributes the dressing, and the slaw is ready to go.
Other Slaw Recipes You Might Like
It is no secret that coleslaw recipes are some of the most popular summer salads. Here are a few other reader favorites in case you need more inspiration:
- If, like me, you prefer your coleslaw without mayo, try my No Mayo Coleslaw made with both green and red cabbage.
- I make this Apple Kale Slaw in the fall, when apples are in season, for a filling and satisfying lunch.
- When I want something creamy without reaching for mayo, I make my Yogurt Coleslaw recipe, dressed in a tangy Greek yogurt dressing.
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Photos by Tanya Pilgrim.
Red Cabbage Slaw Recipe
Equipment
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.
- Pour the dressing over the salad and, using clean hands, gently massage the slaw for a few seconds to ensure that all of the vegetables are coated with the dressing. Alternatively, you can use tongs to give it a good toss.
- You can serve it right away but if you have the time, cover and refrigerate for 30 minutes before serving.
Video
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 taste your slaw 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 any extra additions.
- Make ahead: You can prep it a day in advance. Just toss everything together, cover it, and refrigerate. 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 is totally normal; a quick stir will bring it right back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for a BBQ and loved it! I’m not a big fan of traditional coleslaw because of the mayo dressing, but this one tastes even better. I’m definitely going to make it again.
Same here! I am glad to hear that it worked for you. Thanks for letting me know.
I love good coleslaw but have never been able to find a recipe that I like, until now. This is exactly the recipe that I spent years looking for. Simple, quick and oh so tasty! Thank you so much!
Hello Patti,
This is music to my ears. I am thrilled to hear that you liked this cabbage slaw recipe. Thank you so much for taking the time to come back and leave a review.