Red Cabbage Slaw

Yumna Jawad

Updated Aug 08, 2025

5 from 163 votes

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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Prep Time 18 minutes
Servings 4 servings
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Red Cabbage Slaw.
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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

Ingredients for recipe before prepped: salt and pepper, maple syrup, oil, whole red onion, 2 carrots, red wine vinegar, head of red cabbage, and fresh cilantro.

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

Dressing ingredients in bowl before mixed.
Step 1: Add the red wine vinegar, olive oil, maple syrup, salt, and pepper to a large bowl.
Whisking dressing ingredients together.
Step 2: Whisk until well combined.
Cabbage, carrots, onions, and cilantro added.
Step 3: Add the cabbage, carrots, red onion, and cilantro.
Tossing everything together with fork and spoon or tongs towards end of tossing..
Step 4: Toss well to coat the cabbage with the dressing. Serve immediately.
Red Cabbage Slaw.

Red Cabbage Slaw Recipe

Author: Yumna Jawad
5 from 163 votes
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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Prep Time18 minutes
Total Time18 minutes
Servings4 servings

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Ingredients
  

For the dressing

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

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. If you’re making the recipe in advance, store the salad and vinaigrette separately. The dressing will last up to a week on its own.

Nutrition

Calories: 186kcal, Carbohydrates: 15g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 635mg, Potassium: 406mg, Fiber: 3g, Sugar: 9g, Vitamin A: 6537IU, Vitamin C: 63mg, Calcium: 70mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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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

  1. 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.
  2. Add the dressing just before serving. If you add the vinaigrette too far in advance, it can make the veggies soggy.
  3. 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.
Large bowl of red cabbage slaw with serving set dipped inside.

Serving Ideas

Large portion of red cabbage slaw on plate with half an open-faced chickpea salad sandwich next to it.

More Slaw and Salad Recipes

5 from 163 votes (155 ratings without comment)

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Comments

  1. Diane says:

    I tried this recipe and loved it! I eat it almost daily and when I got to parties I’m always asked to make it. Super easy and oh so delicious.

    Reply
    1. Yumna J. says:

      Love that this slaw is one of your signature dishes, Diane! So happy you love it!

      Reply

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