Red Cabbage Slaw
Updated Aug 08, 2025
Red cabbage slaw recipe with red cabbage, shredded carrots, red onions, and cilantro in a homemade vinaigrette dressing that is mayo-free.
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Make easy red cabbage slaw!
This red cabbage salad recipe was inspired by one that I enjoyed at the posh California grocery store Erewhon. It was one of many salads in the salad bar, and it stuck out to me because of how simple the ingredients were, but how flavorful the end product was. My version is not exactly the same, but I think you’ll agree that the sum is more than equal to the parts.
I make this red cabbage slaw when I want something fresh and crunchy to go with grilled chicken tenders, Baked Chicken Tacos, or anything a little heavier. It’s tangy from the vinegar, a little sweet from the maple syrup, and it holds up well in the fridge for a few hours without getting soggy. I like making it ahead so the flavors have time to blend.
Happy Cooking!
– Yumna
Red Cabbage Slaw Ingredients
For the Salad
- Red cabbage: Shredded red cabbage. You can use green or Napa cabbage, but I like the slightly peppery flavor and the look of red cabbage.
- Carrots: Cut carrots into matchsticks for sweetness and another layer of crunch.
- Red onion: Finely sliced red onion adds nice flavor without being too overpowering.
- Cilantro: If you don’t like cilantro, you can skip it or use fresh parsley instead.
For the Dressing
- Red wine vinegar: Adds a subtle tartness to the vinaigrette.
- Olive oil: For smooth texture and nutty flavor.
- Maple syrup: Balances out the acidity of the vinegar.
- Spices: Just a pinch of salt and pepper to taste.
How to Make Red Cabbage Slaw
Red Cabbage Slaw Recipe
Video
Ingredients
For the dressing
- ⅓ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
For the salad
- ½ red cabbage about 6 cups thinly sliced
- 2 carrots peeled and cut into matchsticks (about 1 cup)
- ¼ red onion very thinly sliced
- 1 cup cilantro chopped
Instructions
- Whisk the red wine vinegar, olive oil, maple syrup, salt, and pepper in a large bowl. Add the cabbage, carrots, red onion, and cilantro. Toss well to coat the cabbage with the dressing. Serve immediately, or cover and refrigerate for up to 4 hours.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try different veggies. Swap out the carrots for grated beets or radishes for a different flavor profile. You could also add shaved fennel and/or Brussels Sprouts to the cabbage mix.
- Make it creamy. This is a no-mayo red cabbage slaw recipe, but you can add a few tablespoons of mayo, Greek yogurt, or sour cream to the dressing to make it creamy. I recommend using a blender to make sure all the ingredients are well incorporated and the dressing doesn’t separate.
- Add crunch and texture. Toasted almonds, roasted pumpkin seeds, or roasted sunflower seeds are nice additions.
- Make it sweet. Mix in shredded apple, mango, or pineapple, then top with golden raisins or dried cranberries.
- Finish with cheese. Crumble in some feta, goat cheese, or blue cheese for a nice salty bite.
Recipe Tips
- Cut the cabbage, carrots, and red onions into the same size. You want the veggies to be evenly distributed so that each bite has a balance of flavors.
- Add the dressing just before serving. If you add the vinaigrette too far in advance, it can make the veggies soggy.
- Salt the cabbage to keep it crisp. If you’re making the slaw ahead of time, I recommend adding 2 teaspoons of salt to the cabbage after you shred it, letting it sit for 1–2 hours, then rinsing. This helps draw out the excess moisture from the cabbage while keeping it crispy.
Serving Ideas
- Side salads: Chickpea “Tuna” Salad, Kale Caesar Salad, Avocado Caprese Salad
- Sandwiches: Cauliflower Pita Sandwiches, Tuna Melt Sandwiches, Turkey Panini
- Burgers: Grilled Turkey Burgers, Chickpea Burgers, Salmon Burgers
Comments
I had to use (3 tbsp) honey as maple syrup is expensive and hard to find where I live in the UK. Whole family enjoyed it including the kids. Will definitely be using this recipe again. Thanks.
Yay, so happy you liked it! Thank you, Sami!!
Perfect dressing, I was devastated when I thought I lost it. It’s going in my beetroot and carrot slaw today.
Yum! Love that!!
Can you suggest alternatives for red wine vinegar and maple syrup please? Also, would you suggest the same amount for the alternatives? Thanks in advance!
Great questions, Amira! You can use any acid in place of the red wine vinegar (I suggest apple cider vinegar or lemon/lime juice) and honey or agave instead of maple syrup to sweeten it. The same quantities will work beautifully. Hope that helps!
Thank you! Cant wait to try this!
This was really, really good. Thank you. Quick and easy and so satisfying!
Yay, you’re welcome!! So happy you liked it!
I plan on trying a few recipes, they sound delicious!
Hope you enjoy this one!
This was soooo good!
Thank you so much!
This looks great! Thinking of using it for lunch prep for the week, to go with marinated tofu sandwiches. How long do you think it would last in the fridge? I don’t mind if it loses its crispness.
Hi Lisa, great question. If you store the slaw separately from the dressing it will last 3 to 4 days. You’ll have to let me know what you think of it when you make it!
Delicious and simple recipe. Followed the recipe exactly and got rave reviews. Thanks
You’re so welcome!