I’ve always been a fan of coleslaw, and when I discovered this recipe that incorporates red cabbage, I knew I had to give it a try. The addition of red cabbage gives the slaw a beautiful pop of color and a slightly sweet flavor that complements the tangy dressing perfectly.
As a busy mom, I appreciate how easy this recipe is to make – it’s just a matter of shredding the cabbage and carrots, mixing with mayonnaise and vinegar, and serving. My kids love it too, and it’s become a staple at our family gatherings.
In fact, I often make it for our weekly picnics in the park. Not only is it delicious, but it’s also surprisingly healthy – the red cabbage is packed with vitamins and antioxidants, making it a great addition to any meal.
Whether you’re looking for a side dish for your next barbecue or just want something easy to grab on the go, this coleslaw recipe is sure to please even the pickiest eaters. And the best part?
It’s incredibly versatile – serve it as a side dish, use it as a topping for burgers or hot dogs, or even add some diced apples or raisins for a sweet twist. My family can’t get enough of this recipe, and I’m confident your family will love it just as much as we do.
Red Cabbage Coleslaw
4.7 from 682 votes
This vibrant coleslaw uses red cabbage for a crisp texture and beautiful color. A tangy dressing balances the cabbage’s natural sweetness.
1In a large mixing bowl, combine the shredded red cabbage, grated carrot, and sliced red onion.
2Toss the vegetables together until they are evenly distributed.
3In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and fully combined.
4Taste and adjust seasoning if needed.
5Pour the dressing over the vegetable mixture and toss thoroughly until all the vegetables are evenly coated.
6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
7Before serving, give the coleslaw a final stir and taste for seasoning, adding more salt or pepper if desired.
For a lighter version, substitute half the mayonnaise with plain Greek yogurt. The coleslaw can be made a day ahead and stored in the refrigerator.
Watch Video Of How Red Cabbage Coleslaw Works
This coleslaw with red cabbage recipe is always a good idea for any occasion – whether you’re hosting a backyard barbecue or just need something quick and easy for lunch.
My family loves it because of its creamy texture and slightly sweet flavor, making it perfect as a side dish or even as a topping for burgers or hot dogs.
❓ Frequently Asked Questions About Red Cabbage Coleslaw
1. What type of cabbage should I use?
For this recipe, you’ll want to use either Napa or red cabbage – both work beautifully and add a lovely pop of color to your slaw.
2. Can I use pre-shredded cabbage?
No problem! While using fresh cabbage is ideal, pre-shredded will still yield delicious results. Just be sure to squeeze out any excess moisture before mixing with the dressing.
3. How long does the slaw keep in the fridge?
This slaw will keep for up to 5 days in the fridge – simply store in an airtight container and give it a good stir before serving.
4. Can I make this slaw ahead of time?
Yes! This slaw is perfect for making ahead – simply prepare all ingredients and mix together in advance. Store in an airtight container in the fridge until ready to serve.
5. Is this slaw suitable for special diets?
This slaw is vegan-friendly and gluten-free – making it perfect for those with dietary restrictions.
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