Introducing a vibrant and easy Red Cabbage Slaw — a refreshing, low-calorie side that’s packed with vegetables and ready in just 15 minutes. Bright, crunchy, and versatile, this slaw pairs beautifully with BBQs, tacos, sandwiches, or as a lively salad on its own.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Red Cabbage Slaw
- Substitutions
- Variations
- How to make Red Cabbage Slaw
- Leftovers
- Recipe FAQs
- More Side Dish recipes
- You might also like
- Rate it…
- Red Cabbage Slaw Recipe
Why this recipe works
This red cabbage slaw uses a light, mayo-free dressing to keep calories down while preserving vibrant flavor and crunch. The combination of cabbage, carrot, and fresh herbs creates a refreshing texture and bright aroma. Apple cider vinegar adds tang, while a touch of maple syrup or honey balances the acidity for a pleasant, well-rounded dressing.
It’s naturally gluten-free and dairy-free, making it a crowd-pleasing option for potlucks, picnics, and summer gatherings.
Ingredients to make Red Cabbage Slaw
- Red cabbage – colourful, crisp and full of nutrients.
- Carrots – add sweetness and bright orange colour.
- Fresh mint – brings a cool, fruity lift.
- Fresh parsley – adds a subtle peppery note.
- Extra virgin olive oil – forms the base of the dressing.
- Apple cider vinegar – provides the characteristic tang.
- Maple syrup or honey – a natural sweetener to balance the dressing.
- Salt and black pepper – to taste, to enhance the flavours.
See recipe card below for exact quantities.
Substitutions
- Herbs: Swap mint and parsley for cilantro, basil, or oregano to change the flavour profile.
- Vegetables: Add green onions, red onion, cucumber, or avocado for extra texture and taste.
Variations
- Spicy: Add chopped jalapeño or a dash of hot sauce to the dressing.
- Deluxe: Sprinkle sliced almonds or toasted seeds for crunch.
- Creamy: For a child-friendly or richer slaw, replace some or all of the olive oil with mayonnaise.
How to make Red Cabbage Slaw
Step 1: Shred the cabbage directly into a large bowl using a mandoline, sharp knife, or grater.
Step 2: Peel and grate the carrots, then finely chop the mint and parsley. Add them to the bowl with the cabbage.
Step 3: Whisk together the extra virgin olive oil, apple cider vinegar, maple syrup or honey, salt, and black pepper until well combined.
Step 4: Pour the dressing over the cabbage mixture and toss thoroughly. For best flavor, chill the slaw for about 30 minutes before serving so the dressing can meld with the vegetables.
Hint: If adding extra vegetables, slice or grate them thinly so they blend evenly into the slaw.
Leftovers
Store leftover slaw in an airtight container in the refrigerator for up to four days. Give it a good stir before serving to redistribute any accumulated dressing.
Recipe FAQs
Yes. The terms red and purple cabbage refer to the same vegetable; leaf color can range from deep purple to reddish tones.
To make a creamy slaw, swap some or all of the olive oil for mayonnaise. Adjust quantities to your preferred consistency and taste.
Yes. This version omits mayo and uses olive oil and vinegar, keeping it lighter while retaining the nutritional benefits of red cabbage and fresh vegetables.
More Side Dish recipes
- Air Fryer Corn on the Cob
- Air Fryer Sweet Potato Wedges
- Beetroot Salad
- Hasselback Potatoes
- Smashed Brussels Sprouts
- Vegan Potato Salad
You might also like
Salads
Rocket Salad
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Tofu Salad
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Vegan Potato Salad
Dips/Sauces
Vegan Mayonnaise
Rate it…
If you try this Red Cabbage Slaw, please leave a star rating and a short comment. Feedback helps improve recipes and inspires future ideas. Enjoy!
Red Cabbage Slaw
Ingredients
- ½ head red cabbage, (around 400g)
- 2 small carrots
- 1 small handful fresh mint
- 1 small handful fresh parsley
- 4 tbsp extra virgin olive oil
- 3 tbsp apple cider vinegar
- ½ tbsp maple syrup or honey
- Salt and pepper, to taste
Instructions
-
Shred the cabbage into a large bowl using a mandoline, knife, or grater.
-
Peel and grate the carrots, then chop the mint and parsley and add them to the bowl with the cabbage.
-
Whisk together the olive oil, apple cider vinegar, maple syrup or honey, salt, and pepper until emulsified.
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Pour the dressing over the vegetables, toss well, and refrigerate for 30 minutes if possible before serving.
Notes
Substitutions & Variations: A list of options appears in the Variations and Substitutions sections above.
To Store: Keep in an airtight container in the fridge for up to four days. Stir before serving.
To Freeze: Freezing is not recommended for this slaw, as the texture will change.
Tip 1: This slaw is excellent on fish, shrimp, or beef tacos.
Tip 2: Serve alongside grilled meats or in sandwiches for added crunch and freshness.
Tip 3: Customize the dressing with dill, celery seed, or lime juice to complement different mains.