Print

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.

Ingredients

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

Instructions

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

Notes

For sweetness, add sliced apple or raisins.

For extra heat, try finely chopped jalapeño or cayenne pepper.

Mix red and green cabbage for color and texture variation.

For creaminess, mix in vegan mayo or plain yogurt.

Store leftovers in the fridge for up to 2 days.

Nutrition

Find it online: https://chocolatecoveredamy.com/red-cabbage-coleslaw/