Red Cabbage Slaw

When the crunch of fresh vegetables meets a zesty dressing, you know a side dish is about to elevate your meal. This vibrant Red Cabbage Slaw is not only a feast for the eyes but also takes just 15 minutes to prepare and can jazz up any table with its lively colors and flavors. The creamy dressing perfectly balances the crispness of the cabbage and carrots, making it a delightful addition to your dining experience.

This recipe is ideal for anyone looking for a quick, refreshing side that pairs beautifully with grilled meats or tacos. It’s perfect for gatherings, picnics, or even as a weekday snack. Plus, this slaw can be made ahead of time and stored in the fridge for up to 3 days, giving you flavorful convenience.

Why You’ll Love This Recipe

• The vivid colors of red cabbage and carrot create an inviting presentation.
• The creamy, tangy dressing enhances the crunch of fresh vegetables.
• It’s a quick-to-make dish that complements a variety of main courses.
• Leftovers taste even better after the flavors have melded together.

What You’ll Need

Here’s everything you’ll need for this delightful slaw.

For the Salad

• 5 cups (15 ounces) red cabbage, thinly cut
• 2 carrots, grated with large holes
• 1 handful parsley, finely chopped

For the Dressing

• ⅓ cup vegan mayo (or regular mayo)
• ⅓ cup Greek yogurt (or non-dairy yogurt)
• 2 tablespoons apple cider vinegar
• 1 tablespoon mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper

Use non-dairy yogurt for a vegan option.

Substitutions & Swaps

• Swap vegan mayo with regular mayo.
• Use dairy yogurt instead of Greek yogurt.
• Replace apple cider vinegar with white vinegar.
• Omit sugar for a healthier version.

How to Make It

Create this refreshing slaw in just a few simple steps.

Make the Dressing

Whisk together ⅓ cup vegan mayo, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper in a bowl until smooth. Set aside.

Prepare the Cabbage

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 until you have about 5 cups (15 ounces) of red cabbage.

Mix the Vegetables

In a large mixing bowl, add the sliced red cabbage, 2 grated carrots, and 1 handful of finely chopped parsley. Toss until everything is well combined, ensuring an even distribution of the slaw ingredients.

Combine with Dressing

Pour the prepared dressing over the vegetable mixture. Toss everything again until the vegetables are evenly coated with the dressing.

Serve or Store

Enjoy the slaw immediately for the freshest crunch, or store it in the fridge for up to 3 days in an airtight container.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, it’s best fresh.
Reheat: not necessary; serve cold.

Tips for Best Results

• Ensure the cabbage is thinly sliced for optimal crunch.
• Allow the slaw to marinate in the dressing for 30 minutes for more flavor.
• Adjust the sugar to taste if you prefer a sweeter slaw.
• Use freshly chopped parsley for maximum flavor impact.

Serving Suggestions

• Pair with grilled chicken or fish for a lively dinner.
• Serve alongside tacos for a colorful, crunchy topping.
• Use as a filling in sandwiches or wraps for extra texture.