This red cabbage slaw is the ultimate addition to your meal! Fresh, light and delicious.
Perfect for pairing with fish tacos, pork sandwiches, or as a vibrant side to any main course, this slaw combines fresh ingredients with a simple dressing to create a flavorful, crunchy delight.
Not only is it easy to prepare, but it’s also packed with colorful vegetables that bring a fresh, tangy burst to each bite.
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This red cabbage slaw not only adds a burst of color and texture to your meals but also brings a delightful and healthy twist to traditional coleslaw recipes.
Whether you’re adding it to a barbecue sandwich or serving it alongside your favorite coleslaw recipe, it’s sure to be a hit!
How to Make Red Cabbage Slaw
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this easy Red Cabbage Slaw recipe, you will need the following simple ingredients:
- Fresh red cabbage
- Carrots
- Scallions/ green onion
- Fresh cilantro
- Olive oil
- Lime juice
- Honey (or maple syrup)
- Rice vinegar
- Garlic
- Black pepper
- Kosher salt
If you hat cilantro you can substitute chopped fresh parsley. Also feel free to make it your own with add ins: sesame seeds can introduce extra crunch and fresh flavor to this slaw. For a twist, try using orange juice or apple cider vinegar for a different kind of zest.
Cooking Red Cabbage Slaw
Red Cabbage Slaw is a simple recipe that can be made in just a few simple steps.
In a large bowl, whisk together the coleslaw dressing: minced garlic, olive oil, rice vinegar, lime juice, honey, salt, and pepper.
Add to the bowl the shredded cabbage, carrots, scallions, and cilantro.
If you’re looking for a bit more texture, throw in some almonds or sesame seeds for that perfect crunch. Mix everything together and use your hands to massage the dressing into the salad ingredients.
Let the slaw sit for 10 minutes to allow the flavors to meld beautifully. Then give the slaw another mix and it’s ready to serve. Enjoy your vibrant and healthy red cabbage slaw as the perfect side dish!
Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Red Cabbage Slaw
This red cabbage slaw is the ultimate addition to your meal! Fresh, light and delicious. Great as a side, on fish tacos or BBQ sandwiches.
Ingredients
- 1 clove garlic minced
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 3 tablespoons lime juice
- 2 teaspoons honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 cups thinly sliced red cabbage approx 1 medium cabbage; approx. 2 pounds
- 1 cup shredded carrots
- 4 scallions sliced thinly on a bias (include white and green parts)
- 1/2 cup chopped cilantro
Instructions
- In a large bowl, whisk together the minced garlic, olive oil, rice vinegar, lime juice, honey, salt and pepper.
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Add to the bowl the shredded red cabbage, carrots, scallions, cilantro and almonds (optional). Mix everything together and use your hands to massage the dressing into the salad ingredients.
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Let the slaw sit for at least 10 minutes. Then give the slaw another mix and enjoy!
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition is for 1 cup of slaw.
- You can shred the cabbage yourself or buy bags of pre-shredded cabbage. How to shred/prep cabbage: Peel first layer of outer leaves off the cabbage and discard. Cut the cabbage into quarters. Lay each quarter on its side and carefully cut out the core area. Use a sharp knife to very thinly slice the cabbage sections.
- Feel free to mix/ sub some green cabbage, if you prefer.
- To make this recipe vegan, sub some maple syrup in place of the honey
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