This vibrant side dish will surely make you fall in love with healthful and colorful red cabbage.
Ingredients & Substitutions
How to make red cabbage slaw
Variations
Serving suggestions
Storage
Questions
More recipes with cabbage
More creamy salads
To make it extra tasty, we add shredded carrots to add sweetness and a touch of parsley for freshness. We then add tangy and creamy dressing made with our vegan mayo (any other mayo works) and Greek-style yogurt (non-dairy yogurt works too). The yogurt is a game changer because it allows us to make a dressing that is healthier than a 100% mayo dressing while retaining a creamy-dreamy texture and tangy flavor. This red cabbage slaw is perfect for any special occasion like summer cookouts and barbecues, Halloween celebrations, Thanksgiving, or winter holidays. Substitute green cabbage for red.
Carrots
Carrots add crunch, sweetness, and bright orange color.
Parsley
Finely chopped flat-leaf parsley adds freshness to the slaw. Substitute cilantro for parsley.
Red cabbage slaw dressing
Mayo: we use our vegan mayo, but you can use your favorite mayo brand. Greek yogurt: substitute non-dairy yogurt as long as it’s unsweetened. Vinegar: use apple cider vinegar, red or white wine vinegar. Substitute lemon juice or lime juice for vinegar. Mustard: yellow mustard or Dijon mustard. Maple syrup: we love the dressing with a hint of sweetness. Substitute sugar or honey for maple syrup. Salt and black pepper.
Add-ins (optional)
Red onion: thinly sliced. Celery seeds Raisins or cranberries. Walnuts, candied walnuts, or pecans. Green apples or red apples.
Cut the red cabbage in half, then in half again to have four pieces. Thinly slice the cabbage with a sharp knife, a mandoline slicer, or a food processor with a slicing disk attachment. To a large mixing bowl, add the red cabbage, carrots grated with the large holes of a box grater, finely chopped parsley, and the dressing. Toss until well combined and serve immediately or store in the fridge for up to 3 days. To make it, add 1/3 cup of dry cranberries or raisins and 1/3 cup of crushed walnuts to our recipe. If you want something even more unique, try adding candied walnuts instead.
Classic coleslaw
Classic coleslaw combines purple and green cabbage to create a combination of textures and colors, making this dish irresistible. Check out our coleslaw recipe.
Vegan coleslaw
Vegan coleslaw is easy. Follow our coleslaw recipe, and use vegan mayo mixed with unsweetened plain non-dairy yogurt or vegan sour cream for the dressing. All other ingredients stay the same. The result is a creamy, tangy, and crisp slaw as delicious as the original. Serve it with our BBQ tofu; it’s out of this world!
No mayo coleslaw
Coleslaw without mayonnaise is not as creamy as classic coleslaw, but it’s still plenty delicious. To make this healthy coleslaw alternative, we recommend a simple vinaigrette dressing with extra virgin olive oil, apple cider vinegar, maple syrup, salt, and black pepper. Check out our no-mayo coleslaw recipe (coming soon). However, we encourage you to try it with our grilled tofu or BBQ tofu with a rich and punchy barbecue sauce (coming soon). Refrigerator: store red cabbage slaw in the fridge for 2 – 3 days, ideally in an airtight container. The salad will lose some of its crunch as time passes. Freezer: we don’t recommend freezing this recipe.
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