Red Cabbage Slaw is that side dish you didn’t know you were missing—bright, crunchy, and perfectly tangy. This colorful classic brings a zingy, creamy crunch to any table, whether you’re loading up tacos, topping off burgers, or piling your plate at a summer BBQ.
Why You’ll Love This Recipe
- Colorful Crunch: The jewel-toned red cabbage and carrots look stunning and add the most satisfying bite to every forkful.
- Super Versatile: This slaw isn’t just for summer—use it to liven up sandwiches, tacos, grain bowls, and more all year long.
- Quick and Easy: There’s zero cooking required, and the whole slaw comes together in just 20 minutes.
- Irresistible Flavor: The creamy, tangy dressing balances out the fresh veggies for a side dish everyone will love (even the veggie skeptics!).
Ingredients You’ll Need
Making a delicious Red Cabbage Slaw truly couldn’t be easier, especially with a handful of good-for-you, everyday ingredients. Each one plays a role in the flavor balance, crunch, or that signature pop of color that makes slaw so inviting.
- Red cabbage: Thinly sliced for sweetness, crunch, and that eye-catching hue that makes this dish stand out.
- Carrots: Grated to add brightness and a delicate sweetness that pairs beautifully with the tangy dressing.
- Fresh parsley: Finely chopped for a burst of green color and an herby freshness in every bite.
- Vegan or regular mayo: Lends creaminess to the dressing and helps it cling to every shred of cabbage.
- Greek yogurt or non-dairy yogurt: Adds a little tang and makes the slaw lighter and extra luscious.
- Apple cider vinegar: Brings the zip—balancing out the creaminess with welcome acidity.
- Mustard: Don’t skip this! It amps up the flavor with a gentle bite without overpowering.
- Sugar: Just a touch ensures the best balance of tangy and sweet.
- Salt and black pepper: These pantry classics set the flavors off perfectly, rounding everything out.
Variations
The beauty of this Red Cabbage Slaw is just how flexible it can be! Don’t be shy about giving it your own twist—swap an ingredient or two to suit your cravings or dietary needs.
- Add-ins Galore: Toss in sliced green onion, thinly sliced radish, or even a handful of shredded apple for extra crunch and flavor.
- Dairy-Free Delight: Stick to vegan mayo and non-dairy yogurt for an entirely plant-based (and just as flavorful) slaw.
- Spice It Up: A pinch of cayenne or a drizzle of sriracha in the dressing can really wake up the whole dish.
- Nutty Crunch: Sprinkle in some toasted sunflower seeds, chopped walnuts, or pumpkin seeds for an unexpected texture boost.
How to Make Red Cabbage Slaw
Step 1: Whisk the Dressing
In a medium bowl, combine your mayo, Greek yogurt, apple cider vinegar, mustard, sugar, salt, and pepper. Whisk it all together until the mixture is smooth and creamy—a little taste now will confirm you’re on the right track!
Step 2: Slice & Prep the Veggies
Trim the red cabbage and cut it into quarters, then thinly slice it with your sharpest knife, a mandoline, or a food processor (your fingertips will thank you!). Grate the carrots using the large holes of your box grater, and finely chop a hearty handful of fresh parsley.
Step 3: Toss Everything Together
Grab a large mixing bowl and add all your sliced and grated veggies, then pour that irresistible dressing over the top. Use tongs or clean hands to toss everything together, making sure every colorful strand gets beautifully coated.
Step 4: Serve or Chill
Serve your Red Cabbage Slaw immediately for maximum crunch, or let it hang out in the fridge for an hour or two so the flavors can meld. Friends and family might even sneak a bite straight from the bowl!
Pro Tips for Making Red Cabbage Slaw
- Ultra-Thin Slicing: The thinner the cabbage, the more tender your slaw—consider using a mandoline for restaurant-level results.
- Dressing Balance: Always taste your dressing before pouring it on—add a pinch more vinegar or mustard if you crave extra zip!
- Let it Marinate: If you have time, let the slaw rest in the fridge for at least 30 minutes to allow the flavors to meld and the cabbage to soften just a bit.
- Prep in Advance: Slice and grate your veggies a day ahead and store them separately—wait to toss with dressing until right before serving for the most vibrant crunch.
How to Serve Red Cabbage Slaw
Garnishes
Add a sprinkle of extra parsley, a shower of toasted seeds, or even a grind of fresh black pepper on top for an inviting finish. If you want a bit of extra shine and texture, a drizzle of good olive oil can really make those colors pop.
Side Dishes
This gorgeous Red Cabbage Slaw can sit proudly alongside smoky grilled meats, spicy tacos, pulled pork sandwiches, or plant-based burgers. It’s equally refreshing piled onto a grain salad or served with your favorite grilled fish or tofu.
Creative Ways to Present
Try serving your slaw in lettuce cups for party-friendly finger food, or heap it onto slider buns for a colorful picnic upgrade. You can even layer it in mason jars for ready-to-go lunches that look as good as they taste!
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Cabbage Slaw in an airtight container in the refrigerator. It’ll stay crisp and delicious for up to 3 days, making it a perfect prep-ahead side for busy weeks or easy entertaining.
Freezing
Red Cabbage Slaw isn’t a freezer-friendly recipe—freezing can leave the veggies limp and the dressing watery. The best flavor and crunch come from making and enjoying it fresh!
Reheating
There’s no need to reheat Red Cabbage Slaw! If it’s been chilling in the fridge, just give it a gentle toss before serving to redistribute the dressing and perk up the veggies.
FAQs
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Can I make Red Cabbage Slaw in advance?
Absolutely! You can prep the cabbage and carrots a day ahead and store them separately. Toss together with the dressing shortly before serving for the freshest results and maximum crunch.
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Can I use pre-shredded cabbage for this slaw?
You sure can! While freshly sliced cabbage offers the best texture, pre-shredded mixes are a huge time saver—just keep an eye out for extra-fine shreds to ensure a tender (not chewy) slaw.
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How do I keep my Red Cabbage Slaw from getting soggy?
For the crunchiest results, wait to add the dressing until just before serving. If prepping ahead, store your veggies and dressing separately, and always use the freshest produce you can find.
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What other veggies can I add to this slaw?
Red Cabbage Slaw is super flexible. Try tossing in thinly sliced fennel, bell peppers, green onions, or even diced apples for extra crunch and color.
Final Thoughts
If you’re craving a side that’s as vibrant as it is delicious, it’s time to give this Red Cabbage Slaw a try. I know you’re going to fall in love with the irresistible crunch and zippy flavor—don’t be surprised if it steals the show at your next meal!
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Red Cabbage Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and crunchy red cabbage slaw recipe with a creamy and tangy dressing, perfect as a refreshing side dish or topping for tacos and sandwiches.
Ingredients
Red Cabbage Slaw:
- 5 cups (15 ounces) red cabbage, thinly sliced
- 2 carrots, grated
- 1 handful parsley, finely chopped
Red Cabbage Slaw Dressing:
- 1/3 cup vegan mayo or regular mayo
- 1/3 cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: Whisk together mayo, yogurt, apple cider vinegar, mustard, sugar, salt, and pepper. Set aside.
- Cut the cabbage: Slice the red cabbage thinly. You need about 5 cups.
- Prepare the slaw: In a large bowl, combine red cabbage, grated carrots, and parsley.
- Toss and serve: Mix the slaw with the dressing until well combined. Serve immediately or refrigerate for up to 3 days.
Notes
- This slaw is best served fresh but can be stored in the fridge for a few days.
- Adjust sweetness and salt in the dressing to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg
