This red cabbage slaw will easily become your new favorite side salad for every occasion. With its bold flavors, beautiful color, and satisfying crunch, it’s a salad that truly delivers. Plus, it’s simple and requires minimal effort.
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This red cabbage slaw is a great option for lunch or dinner. It’s super versatile and goes well with grilled chicken, fish, or our favorite BBQ Chicken Sliders. Since it doesn’t need any cooking, it’s perfect if you want something quick, fresh, and light.
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 include a bit of chopping, so be sure to grab a sharp knife (or a mandoline slicer) to make prep easier.
If you’re someone who loves salads or needs an easy side dish to bring to a gathering, try this Bacon Ranch Pasta Salad or this Chicken Apple Salad a try.
- 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: Adding in protein makes this a complete meal plus more filling. Add chicken, shrimp, tofu, steak, or a few boiled eggs.
- Chop and dice: This salad is best when everything is cut into similar sizes.
Recipe Ingredients
- Shredded Red Cabbage: The base of your slaw. Its vibrant purple hue and crisp texture make it a standout in any meal. 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 gives the slaw a delicate but sharp flavor.
- 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 sweetness of the dressing. 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
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 wonderfully versatile and works well with so many meals. Here are a few ideas:
- BBQ Classics: Serve as a flavorful side for pulled pork sandwiches, grilled ribs, or brisket.
- Taco Topping: Use as a crunchy topping for fish tacos, shrimp tacos, or three Mini Chicken Taco cups.
- Burgers & Sandwiches: For an extra layer of texture and flavor, add it to burgers, banh mi, or BBQ Chicken Sliders.
Cole Slaw 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 and the flavors meld together. 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.
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More Salad Recipes
- Caesar Salad with Bacon
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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.
- Add the sugar, salt, pepper, oil (or mayo), and apple cider vinegar. Stir until everything is coated well.
- 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
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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.
