• Salads | Side Dishes
  • Red Cabbage Slaw

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    Easy and quick to make, this red cabbage slaw is dressed in a sweet and tangy apple cider vinaigrette. Perfect to serve as a make-ahead side dish to accompany all of your favorite mains.

    red cabbage slaw with carrots in a bowl

    This simple red cabbage and carrot salad is so flavorful, and even better, it only takes minutes to make!

    Made with a few simple natural ingredients, this red cabbage slaw is packed full of goodness and is great to serve alongside grilled meats, chicken, and seafood.

    For more simple and fresh salads, be sure to try my Strawberry Spinach Salad and Chef Salad.

    red cabbage and carrots salad in a white bowl

    Ingredients for red cabbage slaw

    • Red Cabbage: Cabbage is a great source of fiber, minerals, and vitamins K and C.
    • Carrots: Loaded with antioxidants, fiber, and vitamins, carrots are full of goodness!
    • Green onions: Green onions add a great mild onion flavor to this red cabbage slaw recipe without being too overpowering.
    • For the vinaigrette: Olive oil, apple cider vinegar, honey, garlic, and salt and pepper.
    ingredients for red cabbage slaw

    How to make red cabbage slaw

    • Place shredded cabbage, carrots, and green onions in a large salad bowl. Set aside.
    • Whisk together oil, apple cider vinegar, honey, minced garlic, salt, and pepper in a mixing bowl. Whisk until well combined.
    • Pour dressing over the cabbage mixture and toss to coat evenly. Taste for seasonings and adjust accordingly.
    • Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.
    making purple slaw - process shots

    Can you make this recipe with white cabbage?

    I love the color that the red cabbage adds to this coleslaw, but you can easily swap it for white if that’s what you have. Their flavor profiles are fairly similar, but white cabbage tends to be a little more peppery, and red is a little more earthy. Both work great.

    How long does this slaw keep?

    This red cabbage slaw will keep well in the fridge, in an airtight container, for two to three days. It will be good to eat for a couple of days after that, but cabbage tends to release water over time, so it can start to become quite wet and soft.

    close up of carrots and red cabbage coleslaw in a bowl with a fork

    How to cut cabbage for coleslaw?

    You can quickly shred your veggies in a food processor using the grating attachment.

    If you don’t have one, you can shred the red cabbage by hand with a knife, cutting it into thin strips and a mandolin also works well. You can also quickly shred it by using a vegetable peeler on the cut side. Carrots can be shredded using a hand grater.

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips

    • Make the red cabbage coleslaw vegan by swapping the honey for maple syrup in the dressing.
    • Shred the carrots and cabbage as evenly as you can so that they combine easily with each other.
    • Let the red cabbage and carrots salad sit in the fridge for at least 15 minutes before serving so that the flavors develop.
    cabbage and carrots slaw salad served in a bowl

    More Easy Salad Recipes

    If you like this healthy red cabbage salad recipe, you will also love these salads:

    red cabbage slaw with carrots in a bowl
    5 from 1 vote
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    Red Cabbage Slaw

    Easy and quick to make, this red cabbage slaw is dressed in a sweet and tangy apple cider vinaigrette.
    Prep Time 15 minutes
    Chilling time 15 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 195kcal

    INGREDIENTS

    Apple Cider Vinaigrette

    INSTRUCTIONS

    • Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
    • Whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper in a mixing bowl. Whisk until well combined.
    • Pour dressing over the cabbage mixture and toss to coat evenly.
    • Taste for seasonings and adjust accordingly.
    • Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

    TIPS & NOTES

    • Make it vegan by swapping the honey for maple syrup in the dressing.
    • Shred the cabbage and carrots as evenly as you can so that they combine easily with each other.
    • Let the red cabbage and carrots sit in the fridge for at least 15 minutes before serving so that the flavors develop.

    NUTRITION

    Calories: 195kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 358mg | Potassium: 459mg | Fiber: 4g | Sugar: 11g | Vitamin A: 11253IU | Vitamin C: 49mg | Calcium: 75mg | Iron: 1mg
    Course Salad, Side Dish
    Cuisine American
    Keyword Gluten Free, Quick, Spring side
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    Comments

    Barrie K Trinkle

    5 stars
    Love this slaw! I add a sprinkle of sunflower seeds or sliced almonds at the end.

    Linda Teskey

    This salad was so good! Made a few minor changes like 2 cloves of garlic and white balsamic vinegar. Will make this again and again. Thanks for the recipe!

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