This red cabbage slaw is a blend of shredded carrots, cabbage, red onions and herbs, all tossed in a homemade dressing. A quick and easy side dish that pairs perfectly with grilled meats and seafood, and can even be served in wraps or sandwiches.
I’m always looking for simple salad ideas to increase my veggie intake. Some of my family’s favorite recipes include fresh and colorful corn salad, light and healthy cucumber tomato salad, and this fabulous red cabbage slaw.
When I need a salad to go alongside some grilled chicken or to bring to a potluck, I often turn to this red cabbage slaw. This brightly colored dish is unexpected, but the bold, fresh flavor is always welcomed at any gathering.
Cabbage Slaw Ingredients
The vegetable components of this recipe are cabbage, carrots and red onions. Parsley and green onions provide a lot of color and enhance the flavor of the veggies.
The dressing is a sweet and savory blend of ingredients that you probably already happen to have in your kitchen.
How do you make red cabbage slaw?
Start by shredding red cabbage, carrots and red onions. Place the vegetables in a bowl along with sliced green onions and fresh parsley. Whisk together apple cider vinegar, olive oil, honey and Dijon mustard for the dressing. Pour the dressing over the veggies, then toss until well combined. Add a little more parsley for garnish if desired, then serve and enjoy.
Tips for the perfect dish
- To save on prep time, you can buy bags of shredded carrots and cabbage at the grocery store.
- I typically shred my own veggies with the use of a mandoline. The mandoline produces uniform shreds of cabbage, ultra thin slices of onion, and I use the julienne blade for the carrots.
- This red cabbage slaw will stay fresh in the refrigerator for up to 2 days. The dressing can be made 3 days before you plan to serve the salad.
- When the cabbage is mixed with the dressing, the color may bleed into the other ingredients. If this bothers you, try tossing the shredded cabbage in a little lemon juice or vinegar before proceeding with the recipe, as the acid will help the cabbage retain its color.
- If you prefer a creamy slaw, you can swap out this vinegar based dressing with a mayonnaise based dressing. Simply combine 1/2 cup mayonnaise with 1 1/2 tablespoons sugar, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Red cabbage is a great addition to any healthy diet. This veggie is high in fiber and low in calories and carbs, and also contains plenty of nutrients. Each serving of cabbage is loaded with antioxidants, Vitamin K, calcium, zinc and magnesium.
Red cabbage does not need to be cooked to enjoy it! I prefer to slice mine very thinly for optimal texture.
While this recipe calls for red cabbage, it’s also fine to use standard green cabbage or Savoy green cabbage. I find that red cabbage tends to have a slightly stronger flavor than the green cabbage varieties. I do like how the red cabbage produces such a vibrantly colored dish.
Red cabbage slaw flavor variations
While this salad is great as-is, you can add other ingredients to customize the flavors to your tastes.
- Veggies: Amp up the nutritional value by mixing in thinly shaved fennel, zucchini noodles, diced cucumbers or jicama. Avocado, corn or thinly sliced bell peppers are also great choices for this salad!
- Fruit: Add in some fresh diced apple, dried cranberries or sliced grapes for a sweet and savory flavor.
- Nuts: Give your slaw some extra crunch with sliced almonds, chopped cashews or even pecans.
- Protein: Add extra protein by incorporating cooked crumbled bacon, diced grilled chicken or canned white beans.
I make this red cabbage slaw on a regular basis because it’s full of flavor, inexpensive, and goes well with almost any main course!
More salads to savor
Red Cabbage Slaw
- 4 cups shredded red cabbage
- 1 1/2 cups shredded carrots
- 1/3 cup red onion very thinly sliced
- 3 tablespoons chopped parsley plus more for garnish if desired
- 3 tablespoons green onions thinly sliced
For the dressing
- 1/3 cup apple cider vinegar
- 1 1/2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
For the salad
- Place the cabbage, carrots, red onion, parsley and green onion in a large bowl.
For the dressing
- Place the apple cider vinegar, honey, Dijon mustard, olive oil, salt and pepper in a bowl. Whisk until well combined.
- Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle with additional parsley if desired, then serve and enjoy.
- I typically shred my own veggies with the use of a mandoline.
- This red cabbage slaw will stay fresh in the refrigerator for 2 days. The dressing can be made 3 days in advance.
- When the cabbage is mixed with the dressing, the color may bleed into the other ingredients. If this bothers you, try tossing the shredded cabbage in a little lemon juice before proceeding with the recipe. The acid will help the cabbage retain its color.