Red Cabbage Slaw (Easy & Healthy Side)

This crunchy red cabbage slaw is fresh, tangy, and ready in just 20 minutes! Shredded red cabbage and carrots are tossed in a bright apple cider vinaigrette, lightly sweetened with honey (or maple syrup for a vegan twist). It’s the perfect vegan and gluten-free side dish for tacos, BBQs, or easy weeknight dinners.

Red Cabbage and Carrot Slaw

This simple red cabbage and carrot salad is so flavorful, and even better, it only takes minutes to make!

Made with a few simple natural ingredients, this red cabbage slaw is packed full of goodness and is great to serve alongside grilled meats, chicken, and seafood.

For more simple and fresh salads, be sure to try my Strawberry Spinach Salad and Chef Salad.

red cabbage and carrots salad in a white bowl

Ingredients

Red Cabbage: I used organic red cabbage for this recipe
Carrots: It’s best to use organic carrots
Green onions: Green onions add a great mild onion flavor to this red cabbage slaw recipe without being too overpowering.
For the vinaigrette: Olive oil, apple cider vinegar, honey, garlic, and salt and pepper.

How To Make Red Cabbage Slaw

Place shredded cabbage, carrots, and green onions in a large salad bowl. Set aside.
Whisk together oil, apple cider vinegar, honey, minced garlic, salt, and pepper in a mixing bowl. Whisk until well combined.
Pour dressing over the cabbage mixture and toss to coat evenly. Taste for seasonings and adjust accordingly.
Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

Make the red cabbage coleslaw vegan by swapping the honey for maple syrup in the dressing.
Shred the carrots and cabbage as evenly as you can so that they combine easily with each other.
Let the red cabbage and carrots salad sit in the fridge for at least 15 minutes before serving so that the flavors develop.

close up of carrots and red cabbage coleslaw in a bowl with a fork

Storage Notes

This red cabbage slaw will keep well in the fridge, in an airtight container, for two to three days. It will be good to eat for a couple of days after that, but cabbage tends to release water over time, so it can start to become quite wet and soft.

Recipe FAQs

Can you make this recipe with white cabbage?

I love the color that the red cabbage adds to this coleslaw, but you can easily swap it for white if that’s what you have. Their flavor profiles are fairly similar, but white cabbage tends to be a little more peppery, and red is a little more earthy. Both work great.

How to cut cabbage for coleslaw?

You can quickly shred your veggies in a food processor using the grating attachment.
If you don’t have one, you can shred the red cabbage by hand with a knife, cutting it into thin strips and a mandolin also works well. You can also quickly shred it by using a vegetable peeler on the cut side. Carrots can be shredded using a hand grater.

cabbage and carrots slaw salad served in a bowl

More Easy Salad Recipes

If you like this healthy red cabbage salad recipe, you will also love these salads:

If you enjoyed this Red Cabbage Slaw recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

Red Cabbage Slaw

Quick, fresh, and flavorful! This crunchy red cabbage slaw with apple cider vinaigrette is ready in just 20 minutes. A light, tangy, vegan, and gluten-free side perfect for tacos, BBQs, or easy weeknight dinners. Prep Time: 15 minutesChilling time: 15 minutes

Total Time: 15 minutes

Servings: 4

Ingredients

½ small head red cabbage, about 4 cups, shredded
4 large carrots, shredded (about 2 cups)
4 – 5 green onions, thinly sliced
Chopped fresh parsley, optional garnish

Apple Cider Vinaigrette

¼ cup olive oil
¼ cup apple cider vinegar
1 Tablespoon honey, or maple syrup
1 small garlic clove, minced
Salt and pepper, to taste

Instructions

Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
Whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper in a mixing bowl. Whisk until well combined.
Pour dressing over the cabbage mixture and toss to coat evenly.
Taste for seasonings and adjust accordingly.
Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

Video

Notes

Make it vegan by swapping the honey for maple syrup in the dressing.
Shred the cabbage and carrots as evenly as you can so that they combine easily with each other.
Let the red cabbage and carrots sit in the fridge for at least 15 minutes before serving so that the flavors develop.

Nutrition

Calories: 195 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 358 mg
Potassium: 459 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 11253 IU
Vitamin C: 49 mg
Calcium: 75 mg
Iron: 1 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.