This red cabbage slaw is ultra-crisp, colorful, and creamy, featuring shredded red cabbage, grated carrots, and a tangy, dreamy dressing that coats every bite. Vibrant, refreshing, and full of flavor, it’s a side dish that will make you fall in love with healthy, colorful veggies.
Perfect for summer cookouts, barbecues, holiday meals, or as a bright and crunchy addition to sandwiches and tacos.
Why You’ll Love It
Unlike traditional coleslaw, this recipe uses only red cabbage, giving it a bold color and antioxidant-packed crunch. Shredded carrots add natural sweetness, while fresh parsley adds a touch of freshness.
The dressing is a game-changer: a creamy, tangy mix of vegan mayo (or any mayo) and Greek-style yogurt (or non-dairy yogurt). This combination keeps the slaw lighter and healthier than a full-mayo version, while still delivering that smooth, creamy texture everyone loves.
Ingredients & Substitutions
Slaw:
- Red cabbage: Crisp, colorful, and antioxidant-rich. Substitute with green cabbage if needed.
- Carrots: Adds sweetness and crunch.
- Parsley: Finely chopped flat-leaf parsley for freshness. Substitute with cilantro if desired.
Dressing:
- Mayonnaise: Vegan mayo or your favorite brand works.
- Greek-style yogurt: Can use unsweetened non-dairy yogurt.
- Vinegar: Apple cider vinegar, red or white wine vinegar; or swap with lemon or lime juice.
- Mustard: Yellow or Dijon mustard.
- Maple syrup: Adds a touch of sweetness; substitute with sugar or honey.
- Salt & black pepper
Optional Add-Ins:
- Red onion, thinly sliced
- Celery seeds
- Raisins or dried cranberries
- Walnuts, candied walnuts, or pecans
- Apples (green or red)
How to Make Red Cabbage Slaw
- Prepare the Dressing: Whisk together mayonnaise, Greek-style yogurt, vinegar, mustard, maple syrup, salt, and black pepper until smooth. Set aside.
- Shred the Cabbage: Cut the red cabbage into quarters, then slice thinly using a sharp knife, mandoline slicer, or food processor with a slicing attachment.
- Combine Ingredients: In a large bowl, mix shredded cabbage, grated carrots, chopped parsley, and the dressing. Toss until everything is evenly coated.
- Serve or Store: Serve immediately, or refrigerate in an airtight container for up to 3 days. For the best crunch, add the dressing just a few hours before serving.
Variations
- Cranberries & Walnuts: Add ⅓ cup dried cranberries and ⅓ cup crushed walnuts for a festive twist, perfect for Thanksgiving or Christmas.
- Classic Coleslaw: Combine red and green cabbage for a mix of textures and colors.
- Vegan Coleslaw: Use vegan mayo and unsweetened non-dairy yogurt or vegan sour cream.
- No-Mayo Version: For a lighter option, toss shredded cabbage and carrots with a simple vinaigrette of olive oil, apple cider vinegar, maple syrup, salt, and pepper.
Serving Suggestions
This slaw pairs beautifully with:
- Fish tacos
- Grilled chicken
- Sandwiches
- BBQ or grilled tofu
- Any main dish that could use a bright, crunchy, tangy side
Tips & Tricks
- Cutting the cabbage: Use a sharp knife, mandoline, or food processor. Avoid using a box grater—it’s less efficient and can crush the cabbage.
- Eat raw: Red cabbage is delicious raw, maintaining crunch and nutrients.
- Make ahead carefully: Dress the cabbage up to 3 hours before serving to avoid losing crunch.
Storage
- Refrigerator: Store in an airtight container for 2–3 days. Note: the slaw will soften over time.
- Freezing: Not recommended, as it will lose texture.
Why This Red Cabbage Slaw Works
This creamy red cabbage slaw is colorful, crunchy, and tangy with a touch of sweetness. Healthy, versatile, and perfect for every season, it’s an easy way to elevate any meal. Serve it at your next BBQ, holiday feast, or casual lunch, and watch it disappear fast!