Red Cabbage Coleslaw

Red Cabbage Coleslaw is a crisp, colorful, and refreshing side dish that adds a vibrant touch to any meal. Made with shredded red cabbage and a light, tangy dressing, this coleslaw is perfect for barbecues, sandwiches, tacos, or as a healthy snack on its own.

Why You’ll Love This Recipe

This red cabbage coleslaw isn’t just beautiful to look at—it’s full of flavor, easy to prepare, and packed with nutrients. With its crunchy texture and zippy dressing, it offers a refreshing contrast to rich or spicy dishes. It’s also versatile, naturally gluten-free, and can be made vegan with simple swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red cabbage, finely shredded
• Carrot, grated or julienned
• Green onion or red onion, thinly sliced
• Fresh parsley or cilantro, chopped (optional)

For the Dressing:

• Apple cider vinegar or lemon juice
• Olive oil or neutral oil
• Dijon mustard
• Honey or maple syrup
• Salt and black pepper
• Celery seed (optional for extra flavor)

Directions

this recipe

1. In a large bowl, combine the shredded red cabbage, carrots, and sliced onion.
2. In a separate small bowl or jar, whisk together the vinegar, oil, mustard, honey, salt, pepper, and celery seed (if using).
3. Pour the dressing over the cabbage mixture and toss well until evenly coated.
4. Let the coleslaw sit for at least 10–15 minutes before serving to allow the flavors to meld.
5. Garnish with fresh herbs if desired and serve chilled or at room temperature.

Servings and timing

Serves: 4–6
Prep Time: 15 minutes
Rest Time (optional): 10–15 minutes
Total Time: 15–30 minutes

Variations

• Add thinly sliced green apple for sweetness and crunch.
• Mix in chopped nuts or sunflower seeds for added texture.
• Use Greek yogurt instead of oil for a creamy version.
• Include shredded green cabbage or napa cabbage for a mix of colors.
• Spice it up with a dash of cayenne or chili flakes.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days.
The flavors improve over time, but the cabbage may soften slightly.
This coleslaw is meant to be served cold and should not be reheated.

FAQs

Is red cabbage coleslaw healthy?

Yes, it’s high in fiber, antioxidants, and vitamins while being low in calories.

Can I make this coleslaw ahead of time?

Yes, it tastes even better after sitting for a few hours in the fridge.

What’s the difference between red and green cabbage in coleslaw?

Red cabbage is slightly tougher and has a more peppery flavor, adding both texture and color.

Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage works well and saves time.

Is this coleslaw vegan?

It can be made vegan by using maple syrup instead of honey.

How do I keep coleslaw from getting soggy?

Toss with dressing just before serving, or salt the cabbage ahead and drain excess moisture.

Can I freeze coleslaw?

Freezing is not recommended as it affects the texture of the cabbage.

What dishes go well with red cabbage coleslaw?

It pairs well with grilled meats, tacos, burgers, pulled pork, or falafel.

Can I add mayo to this dressing?

Yes, to make it creamy, stir in a few tablespoons of mayonnaise or Greek yogurt.

Does red cabbage stain?

Yes, it can stain cutting boards or containers, so use glass or stainless steel when possible.

Conclusion

Red Cabbage Coleslaw is a fresh, crunchy, and flavorful side dish that brightens up any plate. Whether you’re hosting a cookout, packing a lunch, or just need a quick and healthy addition to dinner, this simple slaw delivers on both taste and presentation. Make it once, and it’s bound to become a staple in your kitchen.

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