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    Home » Salads » Easy Red Cabbage Slaw Recipe

    Easy Red Cabbage Slaw Recipe

    May 26, 2023 , Updated April 4, 2025 Maria 2 Comments

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    A close up of red cabbage slaw in a glass bowl.

    A crispy texture and a tangy dressing make this refreshing Red Cabbage Slaw Recipe perfect for summer picnics, BBQs, or a simple zesty side dish. This refreshing slaw is an excellent accompaniment to burgers and sandwiches or a flavorful topping for tacos or air fryer cod fish.

    Red cabbage slaw on a large serving platter.

    We often eat with our eyes: food that is pleasant to look at ends up tasting better. So that’s just one of the reasons why purple cabbage recipes are so popular in my home.

    What color attracts you first when you look at it?

    The beautiful purple and white swirls of the red cabbage? The bright orange of the grated carrot? Or maybe the muted green of the pumpkin seeds?

    All these bright colors should tip you off to another great thing about this salad: its nutritional value.

    You may have heard nutritional advice recommending a “colorful diet.” That’s because colorful foods, like fruits and vegetables, are often packed with the vitamins and antioxidants that may contribute to making our bodies strong and healthy.

    You’ll also love this salad’s versatility. You can swap your favorite ingredients to make it more personalized and tasty. This is great for anyone who may have allergies. This purple cabbage coleslaw is topped off with a homemade dressing, easily made vegan.

    Beautiful, healthful, versatile for different diets, and best of all, delicious – I am confident this purple cabbage slaw will quickly become a staple in your household.

    Jump to:
    • Ingredient Notes
    • Prepping the recipe
    • How to make this tangy red cabbage slaw recipe
    • Tips
    • Recipe Variations
    • FAQ
    • Serving suggestions
    • Easy salad recipes to try
    • Recipe inspiration
    • What goes with coleslaw?
    • Recipe

    Ingredient Notes

    Red cabbage: The star ingredient of the slaw. It contains nutrients, including vitamins C, K, and antioxidants.

    Carrot: Adds a sweet flavor and a crunchy texture to the slaw.

    Vinegar: The acidic component of the slaw. White wine vinegar helps to tenderize the cabbage and adds a tangy flavor to the slaw. Apple cider vinegar is another popular choice for its mild and fruity taste.

    Salt and pepper: Enhances the flavor of the slaw by bringing out the natural sweetness of the vegetables.

    The vegetables are thinly shredded and mixed with the dressing to make this slaw recipe. Many variations of the dressing can be used to customize the slaw to your liking.

    Cabbage and carrot slaw on a plate.

    Prepping the recipe

    The two main components of the slaw are finely sliced red cabbage and shredded carrots. The tangy dressing combines all the flavors.

    A red cabbage and its trimmed root.

    Prep the red cabbage: Begin by removing the outermost leaves of the cabbage.

    Next, you need to slice off about ½ an inch of the root of the cabbage.

    Then cut the red cabbage in half lengthwise, from the top of the cabbage to the stem. To make this recipe, you only need one-half of the cabbage.

    Red cabbage cut in half.

    Look at it, especially at the white and purple striations of color.

    Notice the core in the middle of the cabbage; it should look roughly like a white triangle. We need to remove it.

    The trimmed core of cabbage.

    Turn your half a cabbage upside-down so the flat side is on your cutting board. Then, using a sharp knife, cut it in half. Then, make a diagonal cut to remove the core. 

    The cabbage can now be easily cut into thin strips. You can slice it on the long end or the short end. Since we are making a salad, cutting it on the short end makes sense. 

    The strip’s exact thickness depends on your preference, but I say the thinner, the better.

    A carrot in the process of being grated with a box grater.

    Prep the carrots: Next, grab your carrots. Begin by peeling them, then grate them using the large holes of a box grater. Be careful not to get your fingers!

    Prep the garlic: Remove the papery skin of 1 garlic clove and cut off the tips. Mince or press the garlic. Set aside for now. 

    Finally, grab a large bowl for the salad and a small bowl for the slaw dressing. You are now ready to begin assembly.

    Slaw ingredients such as shredded carrots and cabbage in a large bowl.

    How to make this tangy red cabbage slaw recipe

    In the large bowl, combine the shredded cabbage and the grated carrots.

    Add ½ cup of pumpkin seeds, ⅔ cup of dried unsweetened cranberries, and ¼ cup of hemp hearts. Combine properly together, then set aside.

    To make the tangy dressing, whisk together 1 cup of light mayonnaise, 1 tablespoon of Dijon mustard, 2 teaspoons of white wine vinegar, 1 minced garlic, ¼ teaspoon of salt, and ⅛ teaspoon black pepper in the small bowl. Taste the dressing and adjust the salt and pepper according to your preferences.

    A creamy salad dressing over a carrot and cabbage slaw.

    Keep the dressing and the salad apart until ready to serve. Before serving, add the dressing to the salad, and mix well.

    And that’s it! Assembling this red cabbage slaw could not be more straightforward!

    A close up of red cabbage slaw in a glass bowl.

    Tips

    • Vegetables always taste best when they are in season. Red cabbages happen to be harvested in two seasons, summer and winter, meaning that this refreshing salad can be enjoyed almost year-round.
    • When purchasing your red cabbage, be sure to look for firm heads. A heavier head is generally a good sign. Avoid buying red cabbage with blemishes on the leaves, and be sure to avoid buying cabbage with signs of wilting along the edges of the leaves.
    • Since red cabbage delivers a peppery taste, while grated carrots add sweetness, vary the ratio of red cabbage to carrot to adjust the overall taste of the salad according to your preferences.

    Recipe Variations

    This red slaw can be enjoyed in various ways. Try these suggested variations if you wish, or comment below with your variations.

    • Use equal parts of red and green cabbage instead of only red cabbage. This will result in an overall more colorful but milder-tasting salad. This variation is great if you have some leftover cabbage that you are trying to use.
    • For a sweeter overall salad without adding sugar, try increasing the amount of grated carrots. The more carrots you use, the sweeter the salad will be. The current cabbage-to-carrot ratio in this salad is approximately two-thirds to one-third (in other words, this red coleslaw is two-thirds cabbage and one-third carrot). So you can try a ratio of ½ cabbage to ½ carrot instead.
    • Another way to obtain a sweeter overall salad would be to add an apple. For example, try slicing your apple in thin slivers. A green apple, like a Granny Smith, would add some sweetness and delicious tartness. If trying this variation, replace the white wine vinegar in the dressing with apple cider vinegar.
    • Adding spices to the dressing is a great option for those who like a little heat. Chili flakes or powder, cumin, or cayenne pepper are a few examples.
    • Feel free to replace the dried cranberries with any other dried fruit or berry. I have tried this salad with raisins, dried golden berries, and dried Goji berries with great results!
    • If you do not have pumpkin seeds or are serving this salad to someone with seed allergies, you can replace them with another type of nut or seed. For example, try sunflower seeds, toasted chopped walnuts, or almond slivers.
    • Replace the hemp seeds with toasted sesame seeds, or omit them from the recipe.
    • The creamy dressing can easily be made with vegan mayonnaise to accommodate any vegan guests you serve.
    A derving of red cabbage slaw on a white plate.

    FAQ

    Can this salad be prepared ahead of time?

    It is best to enjoy this beautiful red cabbage salad on the same day it’s prepared, as the purple and white colors will be the most striking. It can also be made before, but the coloration won’t be as bright once mixed with other ingredients. If preparing in advance, do not add the dressing to the salad until before serving.

    What is the difference between coleslaw and slaw?

    Functionally, coleslaw and slaw are the same, but there is a slight difference between the two. Coleslaw comes from the Dutch kool, meaning cabbage, and sla, a contraction of the word for salad. As you can imagine, the main ingredient of coleslaw tends to be cabbage (any variety of cabbage). The main ingredient of slaw (without the cole) is any other crunchy vegetable, like carrot, cauliflower, broccoli, celery root and more.

    Red cabbage vs. green cabbage

    Red cabbage and green cabbages share many similarities: they are in season simultaneously, and you can check for freshness in the same way and interchange them in most recipes.  In terms of differences, however, red cabbage tends to be smaller than its counterpart and has a more peppery taste. Red cabbage also contains more vitamins and antioxidants than green cabbage. Some studies indicate that red cabbage is more effective at fighting inflammation and inflammatory diseases/conditions, such as arthritis [source].

    What are hemp hearts?

    Technically a nut, hemp hearts provide a mild, slightly nutty taste to this cabbage slaw. Studies show they are rich in omega-3 and omega-6 fatty acids, leading to better heart health [source]. They are also rich in protein compared to other nuts and seeds, making them a great addition to vegan diets.

    Serving suggestions

    You can serve this colorful salad with grilled chicken or lamb chops as a side dish. Use it as a topping for fish tacos, burgers, and more. It’s also delicious served on its own.

    Easy salad recipes to try

    • Watermelon salad garnished with feta and mint on a large white platter.
      Watermelon Feta Salad: The Best Summer Salad
    • Cherry tomato Caprese salad in a white serving platter.
      Easy Cherry Tomato Caprese Salad
    • A wooden bowl with sliced cucumbers in a salad dressing.
      Marinated Cucumber Salad Recipe with Vinegar
    • A white serving bowl of sweet corn salad sprinkled with feta cheese.
      Sweet Corn Salad: Unbelievably Sweet and Tasty!

    Recipe inspiration

    I first learned how to make this crunchy slaw salad from my daughter.

    She tells me that when she first began living with her partner, he would always purchase cabbage when grocery shopping – a vegetable she had previously avoided. 

    It wasn’t long before a few simple slaw recipes inspired her to try making a vegan salad. She tells me that after a few years of tweaking this recipe, she is no longer hesitant to use cabbage and that this recipe quickly became a staple in her home.

    After tasting it, I can honestly say it is one of the best cabbage recipes I have tried for a tangy slaw.

    This colorful salad will also become a favorite in your home.

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this red slaw recipe, I would love to hear about it in the comments below, and be sure to rate the recipe!

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    What goes with coleslaw?

    • A platter of the Tuna Patty Recipe
      Healthy Tuna Patties Recipe
    • Air fryer cod on a basket.
      Air fryer Cod Recipe with Panko
    • Grilled chicken legs with fennel and peaches.
      Easy Grilled Chicken Leg Quarters
    • Oven baked ribs generously glazed with Bar-B-Barn sauce, resting on a baking pan.
      Bar-B-Barn Ribs Recipe: Copycat Recipe

    Recipe

    Red cabbage slaw on a white plate.

    Red Cabbage Slaw Recipe

    Crunchy, colorful, and refreshing, this Red Cabbage Slaw Recipe is sure to be a favorite at your next meal. It makes the perfect side dish!
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8 servings
    Calories: 308kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ½ head red cabbage about 6 cups or 700 grams, cored and finely chopped
    • 3-4 carrots about 325 grams, shredded with box grater
    • ½ cup pumpkin seeds unsalted
    • ⅔ cup dried cranberries unsweetened
    • ¼ cup hemp hearts

    Dressing

    • 1 cup mayonnaise light or vegan
    • 1 tablespoon dijon mustard
    • 2 teaspoons white wine vinegar
    • 1 clove garlic medium, minced or pressed
    • ¼ teaspoon salt or to taste
    • ⅛ teaspoon pepper or to taste

    Instructions

    • In a large mixing bowl, toss together the shredded cabbage and carrots.
    • Add the pumpkin seeds, dried cranberries and hemp hearts. Gently toss together.
    • In a small mixing bowl, whisk together all of the ingredients for the dressing until they form an emulsion.
    • Pour the dressing over the slaw mixture and toss it together gently to combine.
    • Serve immediately.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Vegetables always taste best when they are in season. Red cabbages happen to be harvested in two seasons, summer and winter, meaning that this refreshing salad can be enjoyed almost year-round.
    • When purchasing your red cabbage, be sure to look for firm heads. A heavier head is generally a good sign. Avoid buying red cabbage with blemishes on the leaves, and be sure to avoid buying cabbage that has signs of wilting along the edges of the leaves.
    • Since the red cabbage delivers a peppery taste, while the grated carrots add sweetness, vary the ratio of red cabbage to carrot to adjust the overall taste of the salad according to your preferences.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 308kcal | Carbohydrates: 16g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 248mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4459IU | Vitamin C: 31mg | Calcium: 47mg | Iron: 2mg
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    This post was originally published on January 7, 2022 and republished on May 26, 2023 with updated content and a video. Thanks for sharing!

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    Filed Under: Salads, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. val

      January 16, 2022 at 11:27 am

      5 stars
      I topped your recipe for tuna patties with this coleslaw and it was delicious! Thanks for another great recipe.

      Reply
      • Maria

        January 16, 2022 at 2:53 pm

        My pleasure Val! So happy to hear you enjoyed this salad.

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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