Dessert

Red Cabbage Slaw Recipe

ByJulian Dempsey December 9, 2025December 9, 2025

Introduction

Red cabbage slaw is a vibrant and crunchy side dish that’s perfect for adding color and freshness to any meal. This simple recipe combines shredded cabbage, carrots, and herbs with a tangy, slightly sweet dressing. Whether you prefer it light with olive oil or creamy with mayo, it’s a versatile salad that brightens up sandwiches, grilled meats, or picnic spreads.

A white bowl filled with a colorful coleslaw made of three main layers: shredded deep purple cabbage as the base, thin orange carrot strips scattered throughout, and small chunks of white onion mixed in, all topped with finely chopped green herbs. The textures show the crunchiness of the cabbage and carrots, with the onions adding a translucent touch. Around the bowl, there are loose purple cabbage pieces and a halved purple cabbage in the background, all placed on a white marbled surface with a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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 mayonnaise 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

Step 1: In a large mixing bowl, combine the shredded red cabbage, shredded carrots, diced red onion, chopped cilantro, and fresh dill. Toss well to mix evenly.
Step 2: Add the sugar, salt, pepper, olive oil (or mayonnaise), and apple cider vinegar to the bowl. Stir thoroughly until all ingredients are well coated with the dressing.
Step 3: Cover the bowl and refrigerate for at least one hour, or overnight if possible, to allow the flavors to meld. Serve chilled and enjoy.

Tips & Variations

For extra crunch, add chopped toasted nuts like pecans or walnuts just before serving.
Swap cilantro for parsley or basil if you prefer a different herb flavor.
To make it vegan and creamy, use a plant-based mayonnaise alternative.
If you like a bit of heat, add a pinch of red pepper flakes or some diced jalapeño.

Storage

Store the slaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving if separated. It tastes best chilled, and you can enjoy leftovers cold or at room temperature. Avoid freezing, as the cabbage texture will become soggy.

How to Serve

A close-up of a white shallow bowl filled with a colorful cole slaw made of bright purple cabbage shredded into thin pieces, mixed with thin orange carrot strips and small pieces of white onion, all tossed with chopped green herbs visible throughout. In the background, a larger white bowl holds more of the same salad, while fresh carrot strips are in a small clear bowl nearby. The setting is on a white marbled surface with fresh cilantro leaves spread around, giving a fresh and vibrant feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, making the slaw at least an hour ahead allows the flavors to meld and the cabbage to soften slightly. For best results, prepare it the day before serving.