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Tongs serving up a portion of red cabbage slaw.
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Red Cabbage Slaw

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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 109kcal
Author Sara Welch

Ingredients

  • 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

Instructions

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.

Notes

  1. I typically shred my own veggies with the use of a mandoline. 
  2. This red cabbage slaw will stay fresh in the refrigerator for 2 days. The dressing can be made 3 days in advance.
  3. 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.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.4mg