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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.
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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.
Ingredients for red cabbage slaw
- Red Cabbage: I used organic red cabbage for this recipe
- Carrots: It’s best to use organic carrots
- 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.
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.
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.
Storage Notes
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.
Recipe FAQs
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.
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.
More Easy Salad Recipes
If you like this healthy red cabbage salad recipe, you will also love these salads:
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Red Cabbage Slaw
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Ingredients
- ½ small head red cabbage, about 4 cups, shredded
- 4 large carrots, shredded (about 2 cups)
- 4 – 5 green onions, thinly sliced
- Chopped fresh parsley, optional garnish
Apple Cider Vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon honey, or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
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.
Video
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.
A very quickly put together slaw that satisfied on the flavour scale. Everyone loved it. Added a bit of red pepper to pop the colour up!
Love this slaw! I add a sprinkle of sunflower seeds or sliced almonds at the end.
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!