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This creamy, crunchy, and refreshing Red Cabbage Coleslaw recipe is very simple and easy to make. You can serve it as a tasty coleslaw salad or as a colorful side dish with all kinds of meals!
It is a healthy and colorful slaw that not only adds a burst of flavor to your meals but is also incredibly easy to make.
Made using crispy red cabbage, sweet carrots, and a creamy, tangy dressing, this coleslaw comes together in less than 10 minutes. It is a vegetarian salad recipe that can also be made vegan by using vegan mayo and dairy-free Greek yogurt.
I have shared a step-by-step picture recipe and video guide on this page to make red cabbage coleslaw with all the tips, tricks, variations, and serving suggestions!
About Red Cabbage Coleslaw
Red cabbage slaw is a crunchy, tangy, and creamy salad made with vibrant red cabbage, shredded carrots, and a flavorful dressing. It is a variation of traditional coleslaw, where regular cabbage is replaced with red or purple cabbage. This easy coleslaw recipe is perfect for BBQs, picnics, or everyday meals.
It is an ideal side dish for grilled meals, burgers, or it can be used as a filling for sandwiches or wraps. If you love coleslaw or cabbage, then this delicious and tangy slaw will become your new favorite!
This creamy red cabbage coleslaw recipe is super easy and quick to make. It only takes 10 minutes and requires less than 10 ingredients.
Making this creamy coleslaw is very easy, and this homemade version tastes so much better and fresher than the store-bought kind! Another great thing about this coleslaw is that you can make it ahead of time, which is great for meal prep!
Why You’ll Love This Recipe
This Red Cabbage Coleslaw:
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✔︎ can also be made vegan-friendly
✔︎ is perfect for meal prep
✔︎ stays fresh for up to 3-4 days
✔︎ is packed with nutrients and deliciousness
✔︎ gets ready in under 10 minutes
✔︎ is great for tacos, wraps, or sandwiches
✔︎ can be paired with BBQ dishes
✔︎ is perfect for busy weekdays
Ingredients
For the Coleslaw
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Red Cabbage: Adds crispness, beautiful color, nutrients, and a crunchy texture. You can either slice it using a knife or a mandoline slicer. You can also use pre-cut cabbage, or shredded cabbage.
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Carrots: I used 2 medium carrots for sweetness, crunch, and contrast.
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Herbs: A bit of cilantro is used as a garnish to give this coleslaw a zesty and fresh flavor. You can also use chopped parsley.
For the Dressing
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Mayonnaise: I used regular mayonnaise to make the dressing rich and creamy. Use vegan mayo for the vegan version.
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Greek Yogurt: This optional ingredient adds tang and makes the dressing lighter. For a vegan option, use non-dairy yogurt. If you don’t want to use Greek yogurt, you can replace it with more mayonnaise.
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Apple Cider Vinegar: Adds tanginess and fruity flavors.
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Mustard: Adds the right amount of pungency, spiciness, and depth to the creamy dressing.
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Sugar: I added granulated white sugar to balance the tangy flavors in this dressing. You can also use maple syrup in this recipe.
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Seasoning: Simple salt and ground black pepper enhance the overall flavor and add a bit of heat.
How to Make Red Cabbage Coleslaw
Making cabbage coleslaw recipe is very simple. Start by slicing the red cabbage and shredding the carrots. Then, prepare the dressing by mixing mayonnaise,
Greek yogurt, mustard, apple cider vinegar, sugar, salt, and black pepper. Add the veggies to a large bowl, pour the dressing over, and toss well until all the veggies are fully coated. Garnish and enjoy your delicious red cabbage coleslaw!
Variations
Vegan Coleslaw
Use vegan mayo and plant-based Greek yogurt.
Mixed Cabbage Coleslaw
Combine green cabbage and red cabbage for extra variety.
Added Fruits
Try adding chopped apples, dried cranberries, pomegranate arils, or raisins for a sweet twist.
Nuts & Seeds
Add toasted sunflower seeds, pumpkin seeds, chopped almonds, pecans, or walnuts for an extra crunch.
Spicy Coleslaw
For a spicier version, add chopped jalapeños, red pepper flakes, or a pinch of cayenne pepper to the dressing.
Serving Suggestions
This red cabbage coleslaw is a great side dish for BBQ grilled meats, grilled veggies, grilled chicken, or burgers.
You can also add it to sandwiches, wraps, or tacos for extra crunch and freshness. This salad is perfect for picnics or potlucks because it doesn’t wilt quickly and stays crisp for a long time.
Storage Suggestions
Store leftover red cabbage coleslaw in an airtight container in the fridge for up to 3-4 days. It actually tastes even better after a few hours as the veggies absorb the dressing flavors. It’s great for making ahead!
Tips for Making Red Cabbage Coleslaw
1. Slicing: Thinly slice the cabbage for the best texture. You can use a sharp knife or mandoline slicer.
2. Dressing: Don’t add too much dressing to avoid soggy coleslaw. The amount in the recipe works well for 3 cups of cabbage.
3. Chilling: Let the coleslaw chill in the fridge for 30 minutes before serving for more flavor.
4. Adjust to Taste: Feel free to adjust the dressing ingredients to suit your taste.
5. Other Veggies: Add onions, celery, cucumbers, or bell peppers for extra variety.
6. Serving: Double or triple the recipe for larger crowds.
7. Avoid Freezing: This recipe isn’t freezer-friendly, as the cabbage and carrots lose their crunch after freezing and thawing. Enjoy it fresh!
### FAQ
Can I Make Coleslaw in Advance?
Yes, you can! This coleslaw stays fresh for up to 3-4 days in the refrigerator, so it’s great for making ahead.
Can I Add Other Veggies to This Coleslaw?
Absolutely! You can add other veggies like onions, bell peppers, cucumbers, or even a mix of cabbage for extra flavor and texture.
Red Cabbage Coleslaw (Step-by-step photo instructions)
For making Red Cabbage Coleslaw
- Thinly slice 3 cups of red cabbage using a sharp knife or a mandoline slicer. Shred the medium carrots as well.
Make the dressing:
- In a bowl, mix mayonnaise (or vegan mayo) and Greek yogurt (or non-dairy yogurt). Add apple cider vinegar, mustard, sugar (or maple syrup), salt to taste, and ground black pepper.
- In a large bowl, combine the sliced red cabbage and shredded carrots. Pour the dressing over the veggies and toss everything together until well coated.
How to Make Red Cabbage Coleslaw
- Garnish with chopped cilantro. You can serve the red cabbage coleslaw right away as a salad or a sandwich filling. Or refrigerate it for 30 minutes to let the flavors come together.
Recipe Card
Red Cabbage Coleslaw [Recipe]
★★★★★
(Rating: 4.9 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | International | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 181 calories | 1 |
INGREDIENTS
For Red Cabbage Coleslaw:
- 3 cups red cabbage
- 2 medium-sized carrots, peeled
- 1 tablespoon chopped cilantro
For the Dressing:
- 3 tablespoons mayonnaise or vegan mayo
- 3 tablespoons Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard
- 1.5 teaspoons sugar or maple syrup
- Salt, to taste
- 1/4 teaspoon ground black pepper
INSTRUCTIONS:
For making Red Cabbage Coleslaw
- Thinly slice 3 cups of red cabbage using a sharp knife or a mandoline slicer. Shred the medium carrots as well.
Make the dressing:
- In a bowl, mix mayonnaise (or vegan mayo) and Greek yogurt (or non-dairy yogurt). Add apple cider vinegar, mustard, sugar (or maple syrup), salt to taste, and ground black pepper.
- In a large bowl, combine the sliced red cabbage and shredded carrots. Pour the dressing over the veggies and toss everything together until well coated.
How to Make Red Cabbage Coleslaw
- Garnish with chopped cilantro. You can serve the red cabbage coleslaw right away as a salad or a sandwich filling. Or refrigerate it for 30 minutes to let the flavors come together.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Thinly slice the cabbage for the best texture. You can use a sharp knife or mandoline slicer.
- Don’t add too much dressing to avoid soggy coleslaw. The amount in the recipe works well for 3 cups of cabbage.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/red-cabbage-coleslaw/
