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Red cabbage and carrot slow in a bowl.
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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.
Prep Time15 minutes
Resting time (otpional)30 minutes
Total Time45 minutes
Course: Vegan side dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8 servings
Author: Aysegul Sanford

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.
    Cabbage slaw made with red cabbage preparation photos.
  • 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.
    Person drizzling and mixing purple cabbage slaw with dressing and mixing it.
  • 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

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