Red Cabbage Coleslaw

Red cabbage coleslaw is a vibrant, crunchy dish that brings color and flavor to any meal. It’s a fun twist on the classic coleslaw, but with a fresh, tangy flavor that makes it unique.

This recipe is perfect for a quick side dish at dinner, a picnic, or a summer barbecue. Whether you’re looking for something light to balance out heavier dishes or just want to add a bit of zing to your plate, red cabbage coleslaw delivers.

What makes this red cabbage coleslaw stand out is its combination of crunchy veggies, creamy dressing, and a tangy punch. It’s not just your average coleslaw – the red cabbage gives it a deeper, more vibrant color and a slightly different flavor profile.

The dressing is simple, but it brings everything together in a way that makes each bite irresistible. Plus, it’s so easy to make! You can prepare it in no time, making it an ideal addition to any busy weeknight dinner or casual get-together.

I first discovered my love for this dish when I was looking for something to serve alongside grilled chicken one summer evening. I was craving something light and refreshing, but with enough texture to hold its own against the grilled flavors. I tossed together some red cabbage, added a simple homemade dressing, and it was perfect!

It quickly became a favorite because not only did it taste amazing, but it was also a breeze to make. Now, I make it regularly as a quick side dish for dinners or even when I want a healthy snack during the day.

This red cabbage coleslaw is exactly the kind of dish that fits into my routine. It’s so easy to whip up and makes a great addition to a meal, without taking much time at all. Whether you’re serving it with grilled meats, sandwiches, or just on its own, it’s guaranteed to brighten up your plate and your mood!

What is Red Cabbage Coleslaw?

Red cabbage coleslaw is a fresh, crunchy salad made from shredded red cabbage, carrots, and a tangy, creamy dressing. It’s similar to traditional coleslaw, but red cabbage is used instead of green cabbage; red cabbage adds a deeper color and a slightly sharper flavor.

The dressing usually combines ingredients like mayonnaise, vinegar, sugar, and mustard, which come together to create a perfect balance of sweet and tangy. The result is a dish that’s vibrant, flavorful, and perfect for pairing with a variety of meals.

Why You’ll Love It

1. It’s super easy to make: You can have this dish ready in 10-15 minutes! Perfect for busy weeknights or last-minute gatherings.
2. A healthy, colorful side: Packed with nutrients and antioxidants, it’s not just delicious but good for you too!
3. Great for any occasion: Whether you’re having a BBQ, picnic, or family dinner, this slaw fits right in. It’s a crowd-pleaser for sure!
4. Customizable: You can tweak the dressing to your liking – add a bit more sweetness, spice, or tang depending on your taste. Plus, you can throw in extra ingredients like apples or nuts for a twist!
5. Kid-friendly: The flavors are mild enough for kids to enjoy, but it’s still exciting with that bright red color! Plus, it’s a sneaky way to get them to eat more veggies.

Ingredient List:

For the Slaw:

• 4 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced green onions (optional)

For the Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• Salt and pepper to taste

Ingredient Notes:

• Red cabbage: I recommend using fresh red cabbage for the best crunch and color. Pre-shredded can be used in a pinch, but fresh is always better.
• Mayonnaise: I always use Hellmann’s for its creamy texture and flavor. You can also use a light version if you prefer.
• Apple cider vinegar: Don’t skip this! The vinegar adds a tangy balance to the sweetness and helps cut through the creaminess of the mayo.
• Honey: Adds a natural sweetness that complements the tangy vinegar and mustard. Feel free to swap with sugar, but honey gives it a richer flavor.
• Green onions: These are optional, but they add a mild onion flavor that blends nicely with the slaw. If you’re not a fan, feel free to skip them!

Kitchen Tools Needed:

• Sharp Knife or Shredder: For slicing and shredding the cabbage and carrots. I love using a mandoline slicer for even, thin slices, but a sharp chef’s knife works just as well.
• Large Mixing Bowl: To toss everything together. A big bowl ensures all the ingredients mix evenly without spilling over the sides.
• Whisk: For combining the dressing ingredients until smooth. A small whisk makes this easy, but you can also use a fork in a pinch.
• Measuring Cups and Spoons: For precise measurements of the dressing ingredients. These are essential for balancing the flavors just right.
• Grater or Box Grater: If you prefer freshly grated carrots instead of pre-shredded ones. It’s quick and easy to use!

Instructions

Step 1: Prepare the Vegetables

• Start by shredding the red cabbage. You can use a sharp knife, mandoline slicer, or a box grater, depending on what you have. Aim for thin, even slices to make sure the texture is nice and crunchy.
• Grate or shred the carrots next. I love using pre-shredded carrots for convenience, but fresh ones are always best if you have the time.
• If you’re using green onions, thinly slice them into small pieces.

Pro Tip: If you’re making this ahead of time, store the shredded veggies in an airtight container in the fridge to keep them crisp until you’re ready to mix the dressing in.

Step 2: Make the Dressing

• In a separate bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and honey (or sugar).
• Whisk everything together until the dressing is smooth and well blended. Taste it and adjust the sweetness or tanginess to your preference — add more honey if you like it sweeter, or a bit more vinegar for extra tang.

Pro Tip: Whisking the dressing until it’s fully smooth is key! This ensures the flavors are evenly distributed and that the slaw is creamy but not too thick.

Step 3: Toss the Slaw

• Pour the dressing over the shredded vegetables.
• Using tongs or a large spoon, toss everything together until the cabbage and carrots are evenly coated in the creamy dressing.
• Give it a final taste and adjust the seasoning with a pinch of salt and pepper if needed.

Pro Tip: Be patient while stirring — this is where the magic happens! The dressing needs time to really coat each veggie, so take your time to mix it thoroughly.

Step 4: Chill and Serve

• For the best flavor, let the slaw sit in the fridge for at least 30 minutes to allow the flavors to marinate together.
• Once chilled, give it another quick toss, and it’s ready to serve! Enjoy it as a side dish with your favorite main course or as a topping for sandwiches and burgers.

Pro Tip: If you have time, let the slaw chill for a few hours. This helps the cabbage soften just a bit and allows the flavors to meld even better.

Tips and Tricks for Success

• Let It Rest: If you’re short on time, I get it, but letting the slaw rest in the fridge for at least 30 minutes really helps the flavors come together. It’s like a mini flavor party that happens when it chills!
• Don’t Overdo the Dressing: I know it’s tempting to pour on the dressing all at once, but start with just a little bit. You can always add more later if needed! You want the cabbage and carrots to be coated, not swimming in dressing.
• Crunchy Leftovers: This slaw stays crunchy for a surprisingly long time, even after being in the fridge. But, if you find the cabbage softening after a couple of days, toss in a few more fresh veggies like celery or bell peppers for a new crunch!
• Add Some Spice: Want to give it a little kick? Try adding a pinch of cayenne pepper or a few drops of hot sauce to the dressing. It gives the slaw a fun, unexpected heat that pairs really well with the sweetness of the honey.

Ingredient Substitutions and Variations

• Mayonnaise: If you’re looking for a lighter option, swap the mayo for Greek yogurt or sour cream. It gives the dressing a nice tang and keeps it creamy.
• Apple Cider Vinegar: You can use white vinegar or even lemon juice if you don’t have apple cider vinegar. Each will give a slightly different flavor, but still work well in the dressing.
• Honey: If you don’t have honey, sugar or maple syrup can be used as a substitute. Adjust the amount to your taste, as honey tends to be a bit sweeter.
• Carrots: Feel free to swap in other veggies like shredded apples, radishes, or even parsnips for a different crunch and flavor profile.
• Add-ins: Want to get creative? Throw in some dried cranberries, toasted nuts (like almonds or pecans), or even some chopped herbs like cilantro or parsley for a unique twist!

Serving Suggestions

• Grilled Chicken or Fish: I love serving this red cabbage coleslaw alongside grilled chicken or fish. The tangy crunch of the slaw pairs perfectly with the smoky flavors of grilled meats!
• Pulled Pork Sandwiches: This slaw is amazing as a topping for pulled pork sandwiches. The cool, creamy slaw adds a perfect contrast to the warmth and richness of the meat.
• Tacos or Burritos: For a fun twist, serve the coleslaw on top of tacos or inside a burrito for some extra crunch and flavor. It’s a great side to pair with tacos or a taco bowl!
• Veggie Burger: If you’re looking for a lighter option, serve this slaw with a veggie burger or on a salad. It adds a nice crunch and a little tang without overpowering the meal.
• BBQ Ribs: This coleslaw is the ultimate side dish for a plate of BBQ ribs. The sweetness of the slaw balances out the smoky, rich flavor of the ribs in the best way.

Storage and Reheating Instructions

• Storage: Store the slaw in an airtight container in the fridge for up to 3 days. The slaw tastes best when eaten within 1-2 days, but it still holds up well after that.
• Reheating: This slaw is best served cold, so I recommend enjoying it straight from the fridge. If you have leftovers and prefer it warm, gently heat it in a pan for just a few minutes, but the texture will change slightly.
• Freezing: I don’t recommend freezing this slaw, as the cabbage can get mushy once thawed. It’s definitely best when fresh!

Frequently Asked Questions

How long does red cabbage coleslaw last in the fridge?

Red cabbage coleslaw will stay fresh for about 3 days in the fridge. After that, the cabbage can start to wilt, and the dressing may become soggy. It’s best enjoyed within the first couple of days!

Can I make this ahead of time?

Yes! This slaw tastes better after sitting in the fridge for a little while, as the flavors meld together. I recommend making it at least 30 minutes before serving, or even a few hours in advance if you have the time.

Is this recipe vegan-friendly?

It can be! Simply swap the mayonnaise for a plant-based alternative like vegan mayo or use Greek yogurt if you’re okay with dairy. The rest of the ingredients are naturally plant-based.

Can I add more veggies to this slaw?

Absolutely! Feel free to get creative and add in veggies like bell peppers, radishes, or even shredded apples for extra crunch and flavor. The slaw is very customizable.

Is there a way to make this spicier?

Yes! If you like a little heat, try adding some cayenne pepper, hot sauce, or even finely chopped jalapeños to the dressing. It gives the slaw a fun, spicy kick!

Can I use green cabbage instead of red cabbage?

You can! While red cabbage gives a slightly different flavor and color, green cabbage will still work well in this recipe. The texture will be a bit different, but the slaw will still be delicious.

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I hope this red cabbage coleslaw recipe becomes a go-to in your kitchen — it’s so easy to make, flavorful, and perfect for any occasion! Have you tried making it? I’d love to hear how it turns out or if you’ve made any fun variations.

Drop a comment below or connect with me on social media to share your thoughts and pictures.