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This Red Cabbage Slaw is a fresh, crunchy, no-mayo side dish tossed in a quick honey vinaigrette. It’s bright, colorful, a little tangy, a little sweet, and just the thing to serve with tacos, burgers, grilled chicken, pulled pork, sandwiches, or whatever dinner looks like on a busy weeknight.
Kellie’s Note
Get Shredded
I’m always looking for those simple side dishes that don’t need a lot of babysitting, measuring, stirring, or second-guessing. You know the ones. The dishes that can sit happily in the fridge while the rest of dinner comes together, make a plate instantly look more exciting, and somehow go with practically everything.
This Red Cabbage Slaw recipe is exactly that kind of recipe.
I’ve made a lot of slaws over the years, and while I’ll always have a soft spot for classic creamy coleslaw, this version is the one I reach for when I want something fresh, crunchy, and a little lighter. The red cabbage is crisp and vibrant, the carrots add sweetness, the parsley keeps it tasting fresh, and the honey vinaigrette brings everything together with just the right balance of tangy and sweet.
It’s also one of those recipes that’s almost better after it sits for a bit, which makes it a weeknight dinner hero. Toss it together first, let it hang out while you grill chicken, warm up pulled pork, make tacos, or throw burgers on the table, and by the time dinner is ready, the cabbage has softened just enough while still keeping that satisfying crunch.
This is simple food doing what simple food does best: making dinner easier and brighter.
Why You’ll Love My Red Cabbage Slaw
This Red Cabbage Slaw is one of those easy side dishes that earns a permanent spot in your regular dinner rotation.
- It’s fresh and colorful. Red cabbage instantly makes any meal look a little more put together, even if dinner is just leftovers or a rotisserie chicken situation.
- It’s quick to make. A little slicing, a little whisking, a quick toss, and done.
- It’s mayo-free. The honey vinaigrette keeps things light, tangy, and bright without a creamy dressing.
- It goes with everything. Tacos, grilled meats, pulled pork, burgers, sandwiches, fish, grain bowls, BBQ dinners, this slaw is very much a team player.
- It’s great for making ahead. Letting the slaw sit for 15 to 20 minutes helps the cabbage soften slightly and lets all those sweet-tangy flavors mingle.
- It has the perfect crunch. Thinly shredded cabbage and carrots give you that crisp, fresh bite without feeling heavy.
Ingredients For Red Cabbage Slaw
- Red Cabbage – Red cabbage gives this slaw its bold color and hearty crunch, so slice it thinly for the best texture. Green cabbage works in a pinch, but the flavor is milder and the color won’t be as vibrant. Bagged slaw mix is a great shortcut, too.
- Carrots – Carrots add sweetness, crunch, and that pretty pop of orange. Matchstick or shredded carrots both work well, and thinly sliced bell pepper is a great swap if you want extra color.
- Fresh Parsley – Parsley keeps the slaw tasting fresh and bright without overpowering the dressing. Cilantro is perfect if you’re serving this with tacos, while fresh dill gives it more of a picnic-style slaw vibe.
- Red Onion – Red onion adds a little bite to balance the sweetness in the dressing. Slice it very thinly, swap in green onions for a milder flavor, or leave it out if onions aren’t your thing.
- Olive Oil – Olive oil gives the vinaigrette body and helps it coat every crisp bite. Avocado oil works well, or use a lighter olive oil if you prefer a more neutral dressing.
- Apple Cider Vinegar – Apple cider vinegar brings the tang that makes this Red Cabbage Slaw recipe so bright and fresh. White wine vinegar works well, too, or add a squeeze of lemon or lime juice for extra zing.
- Honey – Honey softens the vinegar and brings out the natural sweetness in the cabbage and carrots. Maple syrup or agave are easy swaps if you want to make the slaw vegan.
- Dijon Mustard – Dijon adds a little zip and helps the vinaigrette cling to the vegetables. Whole grain mustard works for a more rustic texture, or you can skip it if needed.
- Salt and Pepper – Salt and pepper keep everything balanced and flavorful. Add celery seed for classic coleslaw flavor, or a pinch of crushed red pepper flakes if you want a little heat.
How to Make Red Cabbage Slaw
- Add the shredded red cabbage, carrots, parsley, and thinly sliced red onion to a large bowl. Thinly sliced cabbage is key here, it should look light and crisp, not chunky.
- Whisk the olive oil, apple cider vinegar, honey, Dijon, salt, and pepper in a small bowl or jar until the dressing looks glossy and slightly thickened.
- Pour the dressing over the cabbage mixture and toss well, lifting and turning until everything is coated. The cabbage will start out firm and crunchy, then soften slightly as it sits.
- Let the slaw rest for 15 to 20 minutes before serving so the onion mellows and the dressing soaks into every bite.
- Toss again, taste, and adjust with a little more salt, pepper, vinegar, or honey, as needed.
How to Store Leftovers
- Store leftover Red Cabbage Slaw in an airtight container in the refrigerator for up to 2 days.
- The cabbage will continue to soften as it sits, but in the best way. It becomes a little more tender while still keeping some crunch, and the flavors get even more blended. Give it a quick toss before serving because the dressing may settle at the bottom of the container.
- I don’t recommend freezing this slaw. Cabbage releases a lot of moisture once frozen and thawed, so you’ll lose the crisp texture that makes this recipe so good.
What to Serve with Red Cabbage Slaw
Red Cabbage Slaw is one of those side dishes that plays nicely with almost everything. It’s especially good with rich, smoky, grilled, or saucy main dishes because the vinegar and crunch balance everything out.
Serve it with:
- Ultimate Crock Pot Pulled Pork
- Easy Cod Fish Tacos with Avocado Ranch Dressing
- Grilled Teriyaki Chicken Sandwich
- Baked BBQ Chicken Thighs
- Pesto Grilled Salmon with Strawberry Cucumber Salsa
- Grilled Pork Tenderloin
- Braised Beef Brisket
- Easy Ground Beef Taco Bowl
- The Best Turkey Burger
- Best Crab Cakes Recipe
It’s also fantastic piled right onto sandwiches and tacos instead of serving it on the side. That crunch is everything.
Red Cabbage Slaw Recipe
Equipment
- chef's knife
- cutting board
- whisk
- spatula
Ingredients
For the slaw:
- 4 cups red cabbage, finely shredded
- 1 cup matchstick carrots or shredded carrots
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons red onion, very thinly sliced, optional
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Add the red cabbage, carrots, parsley, and red onion, if using, to a large bowl.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.
- Let the slaw rest for at least 15 to 20 minutes before serving so the cabbage softens slightly and the flavors can meld.
- Toss again before serving. Taste and adjust with more salt, pepper, vinegar, or honey, if needed.
Notes
- For extra crunch, add sunflower seeds, sliced almonds, walnuts, or pepitas just before serving.
- For more tang, increase the vinegar slightly or add a squeeze of fresh lemon juice.
- Slice the cabbage as thinly as possible for the best texture.
- This slaw can be made ahead and stored in the refrigerator for up to 2 days. It actually gets better as it sits.
- Use maple syrup instead of honey to make this recipe vegan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss before serving. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cabbage Recipes
If you love this Red Cabbage Slaw, here are a few more easy cabbage recipes to add to your dinner list:
Yes, this is a no-mayo Red Cabbage Slaw made with a simple honey vinaigrette. It’s lighter and tangier than a creamy coleslaw.
Yes, green cabbage works well, but the slaw will have a milder flavor and won’t have the same vibrant color.
Slice the cabbage thinly, don’t overdress it, and avoid storing it for more than a couple of days. If you’re adding nuts or seeds, stir them in right before serving.
Yes. Swap the honey for maple syrup or agave and the recipe will be vegan-friendly.
Absolutely. Freshly shredded cabbage has the best texture, but bagged cabbage or coleslaw mix is a great shortcut for busy nights.
This Red Cabbage Slaw recipe is fresh, crunchy, colorful, and ridiculously easy to pull together. It’s the kind of side dish that makes a simple dinner feel finished without adding a lot of extra work.
Whether you’re serving it with tacos, grilled chicken, BBQ, burgers, or sandwiches, it brings that perfect pop of brightness to the plate. And because it gets even better after a little time in the fridge, it’s a busy weeknight win every single time.
