Red Cabbage Slaw

A white bowl filled with a colorful salad of shredded purple cabbage, carrots, and green herbs. Additional chopped cabbage and herbs are in the background.

Make this crunchy, tangy red cabbage slaw with a simple vinegar dressing and no mayo. It’s quick to prep, no cooking needed, and it stays crisp in the fridge. Serve it with BBQ, fish tacos, or pile it onto sandwiches for extra crunch.

Course Appetizer, dinner, lunch

Cuisine American

Prep Time 20

Cook Time 0

Rest Time 1

Total Time 1 20

Servings

Calories 52kcal

Author Jere' Cassidy

Equipment

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!

Video

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

More tips:

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.

Nutrition