Red cabbage coleslaw is one of those simple, vibrant side dishes that instantly brightens up any meal. Whether you’re throwing a casual barbecue, layering a sandwich, or just craving a fresh, crunchy snack, this coleslaw is your go-to. The best part? It’s incredibly easy to make, packed with nutrition, and delivers a perfect balance of tangy, sweet, and savory flavors. Trust me, once you try this recipe, it’ll quickly become a staple in your kitchen!
Ingredients
To get started, you’ll need just a handful of fresh ingredients. The star here is the red cabbage — finely shredded to give that satisfying crunch and striking color. Add in some grated carrot for sweetness and a bit of vibrant orange contrast. Thinly sliced red onion brings a gentle bite, and fresh parsley adds a burst of herbal freshness, but feel free to swap it out for cilantro if you prefer.
For the dressing, the tangy kick comes from apple cider vinegar or lemon juice, balanced with a touch of honey or maple syrup for sweetness. Olive oil provides smoothness and richness, Dijon mustard adds a subtle depth, and salt and pepper tie everything together. For a little twist, celery seed is a fantastic optional add-in, bringing a nice hint of earthiness.
Here’s the full ingredient list:
- 4 cups shredded red cabbage
- 1 medium carrot, grated
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley (optional)
For the dressing:
- 1/4 cup apple cider vinegar (or lemon juice)
- 1 tablespoon honey or maple syrup (maple syrup for vegan option)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon celery seed (optional)
Instructions
- Start by placing your shredded red cabbage, grated carrot, and thinly sliced red onion into a large mixing bowl. If you’re using parsley or cilantro, toss that in now as well.
- In a separate small bowl or jar, whisk together the apple cider vinegar, honey (or maple syrup), olive oil, Dijon mustard, salt, pepper, and celery seed if you’re using it. Whisk until the dressing is smooth and well combined.
- Pour the dressing evenly over your veggies, then toss everything together gently but thoroughly, making sure every shred of cabbage gets coated.
- Here’s a key tip: let your coleslaw sit for at least 15–20 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften just enough, without losing its crunch.
- Serve your coleslaw chilled or at room temperature as a colorful side to your favorite meals.
Why You’ll Love This Red Cabbage Coleslaw
This coleslaw is a delightful mix of crunchy, tangy, and slightly sweet. The red cabbage brings a peppery bite and brilliant color that’s as pleasing to the eye as it is to the palate. The apple cider vinegar-based dressing is light but packs a flavor punch, making it a refreshing counterbalance to richer or spicier dishes.
Plus, this recipe is incredibly versatile. It’s naturally gluten-free, and with the simple swap of maple syrup for honey, it’s vegan too! You can easily adapt it to suit your taste or dietary needs, which means it’s perfect for weeknight dinners or weekend gatherings.
Tips and Tricks for Perfect Coleslaw
- Avoid sogginess: If you want extra crisp cabbage, toss it with a little salt beforehand and let it sit for 10 minutes. Then, squeeze out the excess water before adding the dressing.
- Upgrade the crunch: Add chopped nuts like walnuts or sunflower seeds to the mix for a lovely texture contrast.
- Creamy version: For a richer dressing, stir in a couple of tablespoons of Greek yogurt or mayonnaise. This adds creaminess without overpowering the freshness.
- Spice it up: A pinch of cayenne pepper or chili flakes can bring a subtle heat that pairs wonderfully with the tangy dressing.
- Color and variety: Mix in shredded green cabbage or napa cabbage to add layers of texture and a colorful presentation.
- Prevent stains: Red cabbage juice can stain cutting boards and hands. Use a glass or stainless steel bowl and consider wearing gloves while prepping.
Storage Instructions
You can make this coleslaw ahead of time! Store it in an airtight container in the refrigerator for up to three days. The flavors actually improve as it rests, but keep in mind that the cabbage will soften a bit over time, so if you prefer maximum crunch, toss the dressing just before serving.
This coleslaw is best served cold and should not be reheated. If you’re prepping for a party or meal prep, make the dressing separately and mix just before serving for the freshest bite.
Serving Suggestions
Red cabbage coleslaw is incredibly versatile and pairs well with so many dishes:
- Barbecues: It’s a classic side for grilled veggies, chicken, or beef burgers, adding a fresh contrast to smoky flavors.
- Sandwiches and wraps: Use it as a crunchy topping inside your favorite sandwiches or tacos to add zest and texture.
- Vegan and vegetarian meals: Serve alongside falafel, veggie burgers, or grain bowls for a satisfying crunch.
- Snack or light lunch: Enjoy a bowl on its own or tossed with some avocado and chickpeas for a refreshing, nutrient-packed snack.
Frequently Asked Questions
Is red cabbage coleslaw healthy?
Absolutely! Red cabbage is loaded with antioxidants, fiber, and vitamins A and C, making this coleslaw both nourishing and low in calories.
Can I use pre-shredded cabbage?
Yes! Pre-shredded cabbage is a great time-saver and works perfectly well for this recipe.
What’s the difference between red and green cabbage?
Red cabbage has a slightly tougher texture and a bit more peppery flavor than green cabbage, plus it gives a vibrant splash of color.
Can I freeze coleslaw?
Freezing isn’t recommended as the cabbage will lose its crispness and become watery when thawed.
Can I add mayo to make it creamy?
Yes, adding mayonnaise or Greek yogurt creates a creamy dressing variation that’s just as delicious.
Final Thoughts
This red cabbage coleslaw is your ticket to a quick, healthy, and delicious side that livens up any meal. It’s simple enough for weeknights, yet elegant enough for entertaining. The crunchy cabbage, zesty dressing, and beautiful color make it irresistible — a dish you’ll find yourself making again and again. Give it a try today, and get ready for a new favorite!
Red Cabbage Coleslaw
Ingredients
- 4 cups shredded red cabbage
- 1 medium carrot, grated
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
- 1/4 cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- to taste salt and freshly ground black pepper
- 1/4 teaspoon celery seed (optional)
Instructions
- In a large bowl, combine shredded red cabbage, grated carrot, thinly sliced red onion, and chopped parsley if using.
- In a small bowl or jar, whisk together apple cider vinegar, honey or maple syrup, olive oil, Dijon mustard, salt, pepper, and celery seed if using.
- Pour the dressing over the cabbage mixture and toss well to coat all ingredients evenly.
- Let the coleslaw rest for at least 15 minutes to allow flavors to meld and the cabbage to soften slightly.
- Serve chilled or at room temperature as a refreshing side dish or topping.
