This red cabbage slaw is a simple vinegar-based coleslaw with no mayo, lots of crunch and bold flavor. It’s easy to prep, holds up well in the fridge, and works with everything from BBQ to weeknight dinners.
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Because this is a vinegar-based slaw, it doesn’t wilt like creamy versions. You can make it ahead for potlucks, serve it alongside grilled meats, or pile it onto sandwiches like our favorite BBQ Chicken Sliders or even tacos.
The flavors are a mix of tangy apple cider vinegar, a little sweetness from sugar, and the fresh taste of cilantro and dill. Plus, every bite has that satisfying crunch you’ll love.
This recipe is great for home cooks of all skill levels, though it does require a bit of chopping, so be sure to grab a sharp knife (or a mandoline) to make prep easier.
If you love salads or need an easy side to bring to a gathering, try this Bacon Ranch Pasta Salad or this Chicken Apple Salad a try.
Table of contents
- Type of recipe: Lunch or dinner salad
- Cooking method: No cooking required
- Skill level: Easy to medium with lots of chopping
- Flavors & textures: Complex flavors with lots of crunch
The Salad Basics
- Customize this salad: The sky is the limit on this salad. You can put anything in it that suits your taste. Add different greens, veggies, nuts, cheeses, and salad dressings. Add a little mayo for a creamy dressing.
- Add some protein: If you want to turn this into a full meal, add grilled chicken, shrimp, tofu, steak, or even sliced boiled eggs for an easy lunch option.
- Chop and dice: This salad is best when everything is cut into similar sizes. Thin, even cuts matter here. Thick chunks won’t soften properly in the dressing.
- This slaw works especially well for make-ahead meals, potlucks, BBQs, sandwich toppings, and taco slaw.
Recipe Ingredients
- Shredded Red Cabbage: The base of your slaw. Red cabbage is sturdy and stays crunchy, even after sitting in the dressing. I find it hard to find bags of shredded red cabbage, so you’ll have to shred your own.
- Shredded Carrots: These add a hint of natural sweetness and a pop of orange to the mix. Grab a bag of shredded carrots to make this a quick prep.
- Red Onion: Thinly sliced red onion adds a delicate yet sharp flavor to the slaw.
- Cilantro adds a touch of freshness and a slight hint of citrus that rounds everything out. Parsley works great, too, for those not keen on cilantro!
- Olive Oil: Acts as the base for the light dressing, bringing all the ingredients together. Use a good quality olive oil for the best flavor.
- Apple Cider Vinegar: Adds the perfect tang to balance the dressing’s sweetness. You can also substitute with white wine vinegar if needed.
- White Granulated Sugar: Just enough to add a touch of sweetness to balance out the acidity.
- Fresh Dill: Elevates the flavor with its herbaceous, slightly citrusy essence.
- Salt & Pepper: Simply season to taste for the ultimate flavor boost.
How To Make Red Cabbage Coleslaw
Why this red cabbage slaw works
- Fresh herbs add flavor without extra cost
- Vinegar softens the cabbage without making it soggy
- Sugar balances the tang, so it’s not sharp
Step 1. Combine the red cabbage, carrots, onion, cilantro, and dill in a large mixing bowl and toss well.
Step 2. Add the sugar, salt, pepper, oil (or mayo), and apple cider vinegar. Stir until everything is coated well.
Step 3. Cover and store in the fridge for at least an hour, or overnight, for the best results. Enjoy!
The Two Easiest Ways to Shred Cabbage for Coleslaw
Making coleslaw? Start with shredded cabbage—it’s easier than you think. Here are two simple ways to do it:
1. Use a Sharp Knife
Place the cabbage on a large cutting board and cut it in half through the core. Cut each half into quarters, then slice out the tough core. Lay a quarter flat-side down and slice it into thin strips. You can go thicker or thinner depending on how you like your slaw.
2. Use a Y-Shaped Vegetable Peeler
This might surprise you, but a Y-peeler works great for shredding! Cut the cabbage into quarters and remove the core. Then hold a wedge in one hand and run the peeler along the cut side to shave off thin ribbons. It takes a little more time than a knife, but it gives you super fine shreds with minimal effort.
That’s it—no fancy tools required. Just crisp cabbage, ready for dressing.
What To Pair With Red Cabbage Slaw
- This slaw is a natural fit for BBQ meals like pulled pork sandwiches or BBQ Chicken Sliders, where you want something fresh to cut through the richness.
- It also works well as a crunchy topping for fish tacos, shrimp tacos, or easy Mini Chicken Taco Cups when you want texture without extra prep.
Coleslaw FAQ’s
If you’re not a fan of intense tanginess, reduce the apple cider vinegar slightly and add a touch more sugar to balance the flavors.
If raw red onion feels too sharp for your taste, soak the slices in cold water for a few minutes before mixing them into the coleslaw.
Absolutely! This red cabbage slaw actually gets better as it sits, as the flavors meld. Prepare it a few hours in advance or even the day before serving. Just be sure to store it in an airtight container in the fridge.
More Salad Recipes
If you’re putting together a spread of fresh sides, this rainbow salad with balsamic dressing is another easy, colorful option that works for lunches or potlucks.
- For something heartier, try a Caesar Salad With Bacon when you want classic flavors but in an easy-to-make wedge salad.
- During colder months, Cranberry Winter Fruit Salad adds a sweet contrast to savory meals.
- Need a second salad that holds up well for potlucks and meal prep? This Rainbow Salad with Balsamic Dressing is a great one to add.
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Recipe
Red Cabbage Slaw
Ingredients
- 6 Cups Shredded Red Cabbage
- 1 Cup Shredded Carrots
- ½ Small Red Onion diced
- ½ Cup Roughly Chopped Cilantro
- ¼ Cup Olive Oil or ½ Cup Mayo for Creamy Style
- 3 Tablespoons Apple Cider Vinegar
- 2 ½ Tablespoons White Granulated Sugar
- 1 Tablespoon Chopped Fresh Dill
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Combine the red cabbage, carrots, onion, cilantro, and dill in a large mixing bowl and toss well.6 Cups Shredded Red Cabbage, 1 Cup Shredded Carrots, ½ Small Red Onion, ½ Cup Roughly Chopped Cilantro, 1 Tablespoon Chopped Fresh Dill
- Add the sugar, salt, pepper, oil (or mayo), and apple cider vinegar. Stir until everything is coated well.3 Tablespoons Apple Cider Vinegar, 2 ½ Tablespoons White Granulated Sugar, 1 Teaspoon Salt, ½ Teaspoon Pepper, ¼ Cup Olive Oil
- Cover and store in the fridge for at least an hour, or overnight, for the best results. Enjoy!
Notes
Shredding the cabbage
If you can find pre-shredded red cabbage, that will save you time. If you need to shred the cabbage yourself, you have several options:- Use a large chef knife to cut thin slices of cabbage.
- Use a Y-blade vegetable peeler.
- Use a box grater.
- Use a mandoline
- Store in an airtight container for up to 4 days. Avoid freezing.
- I personally enjoy this dish after it’s been refrigerated overnight, as the veggies absorb more flavor, but it’s just as tasty if eaten right away.
- While I usually make this with olive oil, you can substitute it with half a cup of mayo for a creamy coleslaw, similar to the classic version.
- Not a fan of cilantro? Swap it with parsley instead.
- Stick to fresh herbs for the best flavor—dried herbs just don’t deliver the same result.
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Nutrition
First published: April 8, 2025. Last updated: January 19, 2026, for better readability
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
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