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Creamy and crunchy, this red cabbage slaw is easy to make and so delicious! This side dish has a short ingredient list and comes together in a flash.
Coleslaw is one of those things we could eat for every meal (really). Here’s our new favorite spin: red cabbage slaw! With standard coleslaw you typically have to buy two cabbage varieties: both red and green. Often times, the remaining cabbage halves hang out in our fridge with nothing to do.
With this slaw recipe, the only veggies you need are one cabbage and an onion! The coleslaw dressing has the perfect combination of savory, tangy, sweet and creamy and takes the crunchy cabbage strands to new heights. All you need is a few ingredients, and it comes together quickly.
Featured reader comments
Here are a few comments from readers who gave this red cabbage slaw a 5 star rating (thank you!):
- “Great recipe. Very enjoyable slaw which I definitely will make again. The dressing is just perfect. So easy and delicious.” -Joan
- “Perfect balance of creamy, tangy, and a touch of sweet. I made this exactly as written. It’s a real keeper.” -Anonymus
Tip: how to shred cabbage for slaw
The hardest part of making red cabbage slaw is shredding the cabbage. If you’re anything like me, I used to hack at a cabbage and end up with all sorts of weird uneven pieces—until we figured out this trick! Here’s how to cut cabbage so that you end up with bite-sized shreds perfect for slaw:
- Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them.
- With a large chef’s knife, slice off the root of the cabbage.
- Slice the cabbage in half through the stem, then slice it into quarters.
- Remove the root of the cabbage by cutting it out diagonally.
- Thinly slice the cabbage in the short direction, using a circular motion with the knife.
Why it’s the best coleslaw dressing
The dressing for this red cabbage slaw is based on our coleslaw dressing, which is perfectly balanced: tangy, savory and sweet. Here’s why we think it’s the best:
- It uses less mayo than the standard coleslaw. Some slaw recipes are loaded with mayo. This one has just the right amount to taste nostalgic but not be overly rich.
- The sweetness is balanced with a no refined sugar option. Use sugar if that’s what you have, or pure maple syrup adds a more subtle sweetness.
- It’s got secret spices for the win. The spices here are a slight tweak on our coleslaw dressing: dried dill and celery seed add just the right herbaceous twinge.
Dietary notes
This red cabbage slaw recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (using vegan mayo).
Red Cabbage Slaw
Creamy and crunchy, this red cabbage slaw is easy to make and so delicious! This side dish has a short ingredient list and comes together in a flash.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Raw
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 cups thinly sliced red cabbage (1 medium cabbage, about 2 1/2 pounds)
- ¼ red onion
- ½ cup mayonnaise (or vegan mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar or maple syrup
- ½ teaspoon dried dill
- ½ teaspoon celery seeds
- 1 teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Thinly slice the red cabbage. Thinly slice the onion into slivers.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, dried dill, celery seeds, kosher salt, and fresh ground black pepper.
- Add the cabbage and red onion and toss to combine. Serve immediately or refrigerate until serving. Store refrigerated for up to 4 days.
Top slaw recipes to try
There are lots of spins on coleslaw! We love this red cabbage slaw for its simplicity, but here are a few other variations you can use depending on the ingredients you have on hand:
- This creamy coleslaw is the classic, starring green and red cabbage, carrots, and a creamy dressing.
- This vinegar coleslaw has no mayo: the tangy dressing is a perfect pair for crunchy cabbage.
- Go Mexican-style with Mexican coleslaw or cilantro lime slaw, which feature lime, cilantro and cumin (perfect for tacos).
- Why not make coleslaw…with broccoli stems? This broccoli slaw is irresistibly fresh and crunchy.
Just made this absolutely simple and delicious thank you! 🙏
This recipe was delicious. I made it in the morning and it sat in the fridge until dinner. I mixed the slaw a few times throughout the day. When time to eat, there was quite a bit of liquid that I strained out because I prefer it crunchy. The slaw retained its’ flavor without the liquid and it got rave reviews. I will add just a touch less sugar next time, as I prefer tangy more than sweet.
Great recipe. I made this salad almost exactly as written. I used a 1/2 vidalia onion as that is what I had. Very enjoyable salad which I definitely will make again. The dressing is just perfect. So easy and delicious.
Perfect balance of creamy, tangy, and a touch of sweet. I made this exactly as written. It’s a real keeper.
I made this excactly as written. It is now our go to recipe for red cole slaw. The balance i perfect. It’s not too heavy and has just the right amount of tangy to sweet.
Chopped apples to add a special flavor!
This recipe is amazing! May I know how long I can keep this for?
It’s best fresh but you can store refrigerated for up to 4 days!
Great quick recipe for both our beer batter shrimp and fish (cod ) and chips fish fries.
So glad you enjoyed!
This was delicious- already made another batch. The family just inhales this. A simple to prepare recipe, healthy and delicious too
Excellent
I like your easy to follow practical recipe.
So easy! I recommend letting the cabbage marinate in the dressing a little before eating. When I tasted it immediately after I mixed it, it was a little mayo-ie, but after it sat for a while it was much better!
This was pretty good…i forgot about the maple syrup (sugar) and no one noticed! I think I would probably add a little just for the touch of sweetness…
SO SIMPLE YET DELISH
So glad you enjoyed!
How big are the servings?
Each serving is about 1 cup!