Why You’ll Love This Recipe

This Red Cabbage Coleslaw is not only vibrant and visually appealing, but it also offers a delightful balance of textures and flavors. The crunchy red cabbage and grated carrot provide the perfect base, while the tangy apple cider vinegar, Dijon mustard, and a touch of sweetness from honey (or maple syrup) make for a dressing that complements the vegetables perfectly. It’s a light and zesty addition to your meals that can be made in advance, and it’s as versatile as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups shredded red cabbage
1 carrot, grated
1/4 cup red onion, thinly sliced
2 tablespoons chopped fresh parsley (optional)
1/4 cup apple cider vinegar
1 tablespoon honey or maple syrup
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions

Prepare the vegetables: In a large bowl, combine the shredded red cabbage, grated carrot, red onion, and parsley (if using).
Make the dressing: In a separate small bowl, whisk together the apple cider vinegar, honey (or maple syrup), olive oil, Dijon mustard, salt, and pepper.
Toss the coleslaw: Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
Let it sit: Allow the coleslaw to sit for at least 15–20 minutes to let the flavors meld together.
Serve: Serve chilled or at room temperature as a side dish or a topping.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Add some sliced apple or raisins for a touch of sweetness and fruitiness.
For an extra kick, try adding a finely chopped jalapeño or a pinch of cayenne pepper to the dressing.
Use green cabbage for a more traditional look, or a mix of red and green cabbage for extra color and texture.
Replace the parsley with cilantro or mint for a different flavor profile.
For a creamier version, mix in a couple of tablespoons of vegan mayo or plain yogurt.

Storage/reheating

Store any leftover coleslaw in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop as it sits, so it’s even better the next day. Coleslaw is best enjoyed cold, and no reheating is needed.

FAQs

Can I make this coleslaw ahead of time?

Yes! In fact, the flavors improve as it sits, so you can make it up to a day in advance.

Is this coleslaw vegan?

Yes, it’s vegan-friendly if you use maple syrup instead of honey.

Can I use green cabbage instead of red cabbage?

Absolutely! You can use green cabbage or a combination of both for variation in texture and color.

Can I add more sweetness to the dressing?

Feel free to adjust the amount of honey or maple syrup to your liking if you prefer a sweeter dressing.

How long will this coleslaw last in the fridge?

It will last for up to 2 days in the fridge, but the cabbage may soften over time.

Can I add other vegetables to this coleslaw?

Yes, you can add other veggies like bell peppers, celery, or even radishes for added crunch and flavor.

Can I make this coleslaw spicy?

Definitely! Add a pinch of cayenne pepper or finely chopped chili to give it a spicy kick.

What can I serve this coleslaw with?

This coleslaw pairs perfectly with grilled meats, sandwiches, tacos, or even as a topping for veggie burgers.

Can I use a different vinegar?

You can substitute apple cider vinegar with white vinegar or rice vinegar, but the flavor will be slightly different.

How do I prevent the cabbage from getting too watery?

Let the coleslaw sit for about 15–20 minutes before serving. If you’re making it in advance, consider draining off any excess liquid before serving.

Conclusion

This Red Cabbage Coleslaw is a quick and easy side dish that adds a burst of color, crunch, and tang to any meal. Whether you’re serving it at a barbecue, alongside sandwiches, or as a refreshing topping for tacos, it’s a versatile dish that everyone will love. With its simple ingredients and easy preparation, it’s the perfect go-to recipe for a healthy, vibrant side.

Red Cabbage Coleslaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Red Cabbage Coleslaw is a crunchy, refreshing, and colorful side dish tossed in a tangy, slightly sweet dressing. It’s a perfect no-cook, vegan-friendly recipe for barbecues, sandwiches, or tacos.

Author: Amy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Side Dish
Method: No-cook
Cuisine: American
Diet: Vegan

Instructions

In a large bowl, combine shredded red cabbage, grated carrot, red onion, and parsley (if using).
In a separate small bowl, whisk together apple cider vinegar, honey (or maple syrup), olive oil, Dijon mustard, salt, and pepper.
Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
Allow the coleslaw to sit for at least 15–20 minutes to let the flavors meld.
Serve chilled or at room temperature as a side dish or topping.