Red cabbage slaw is an ultra-crisp and creamy slaw with shredded red cabbage, grated carrots, and a creamy and tangy dressing to coat it all.

This vibrant side dish will surely make you fall in love with healthful and colorful red cabbage.

Red cabbage slaw with mayonnaise

Our red cabbage slaw recipe is as delicious as a classic coleslaw recipe, but it’s made with shredded red cabbage; without the green cabbage.

To make it extra tasty, we add shredded carrots to add sweetness and a touch of parsley for freshness.

We then add tangy and creamy dressing made with our vegan mayo (any other mayo works) and Greek-style yogurt (non-dairy yogurt works too).

The yogurt is a game changer because it allows us to make a dressing that is healthier than a 100% mayo dressing while retaining a creamy-dreamy texture and tangy flavor.

This red cabbage slaw is perfect for any special occasion like summer cookouts and barbecues, Halloween celebrations, Thanksgiving, or winter holidays.

Creamy red cabbage slaw with cranberries

Ingredients & Substitutions

Red cabbage

Red or purple cabbage is our favorite type for slaws because it’s super crunchy and packed with incredible antioxidants.

Substitute green cabbage for red.

Carrots

Carrots add crunch, sweetness, and bright orange color.

Parsley

Finely chopped flat-leaf parsley adds freshness to the slaw.

Substitute cilantro for parsley.

Red cabbage slaw dressing

  • Mayo: we use our vegan mayo, but you can use your favorite mayo brand.
  • Greek yogurt: substitute non-dairy yogurt as long as it’s unsweetened.
  • Vinegar: use apple cider vinegar, red or white wine vinegar. Substitute lemon juice or lime juice for vinegar.
  • Mustard: yellow mustard or Dijon mustard.
  • Maple syrup: we love the dressing with a hint of sweetness. Substitute sugar or honey for maple syrup.
  • Salt and black pepper.

Add-ins (optional)

  • Red onion: thinly sliced.
  • Celery seeds
  • Raisins or cranberries.
  • Walnuts, candied walnuts, or pecans.
  • Green apples or red apples.
creamy red cabbage slaw

How to make red cabbage slaw

Make the dressing by whisking together mayonnaise, Greek-style yogurt, apple cider vinegar, yellow mustard, sugar, salt, and black pepper. Set aside.

red cabbage slaw dressing

Cut the red cabbage in half, then in half again to have four pieces.

Thinly slice the cabbage with a sharp knife, a mandoline slicer, or a food processor with a slicing disk attachment.

grated red cabbage for red cabbage slaw

To a large mixing bowl, add the red cabbage, carrots grated with the large holes of a box grater, finely chopped parsley, and the dressing.

purple cabbage, shredded carrot, parsley, and dressing in a bowl

Toss until well combined and serve immediately or store in the fridge for up to 3 days.

creamy red cabbage slaw

Variations

Purple cabbage slaw with walnuts and cranberries

Creamy red cabbage slaw with cranberries

Cranberries and walnuts complement the red cabbage wonderfully, making this purple cabbage coleslaw ideal for special occasions like Thanksgiving and Christmas.

To make it, add 1/3 cup of dry cranberries or raisins and 1/3 cup of crushed walnuts to our recipe. If you want something even more unique, try adding candied walnuts instead.

Classic coleslaw

Coleslaw with cabbage and silver spoon

Classic coleslaw combines purple and green cabbage to create a combination of textures and colors, making this dish irresistible.

Check out our coleslaw recipe.

Vegan coleslaw

BBQ tofu, coleslaw and air fryer zucchini

Vegan coleslaw is easy. Follow our coleslaw recipe, and use vegan mayo mixed with unsweetened plain non-dairy yogurt or vegan sour cream for the dressing. All other ingredients stay the same.

The result is a creamy, tangy, and crisp slaw as delicious as the original. Serve it with our BBQ tofu; it’s out of this world!

No mayo coleslaw

no mayo coleslaw, healthy coleslaw

Coleslaw without mayonnaise is not as creamy as classic coleslaw, but it’s still plenty delicious.

To make this healthy coleslaw alternative, we recommend a simple vinaigrette dressing with extra virgin olive oil, apple cider vinegar, maple syrup, salt, and black pepper.

Check out our no-mayo coleslaw recipe (coming soon).

Serving suggestions

As a side dish

Red cabbage slaw is typically served with fish tacos, grilled chicken, and sandwiches.

However, we encourage you to try it with our grilled tofu or BBQ tofu with a rich and punchy barbecue sauce (coming soon).

BBQ tofu with coleslaw and air fryer vegetables

Storage

Make ahead: we recommend mixing the dressing and the cabbage up to 3 hours before serving to avoid losing its crunch.

Refrigerator: store red cabbage slaw in the fridge for 2 – 3 days, ideally in an airtight container. The salad will lose some of its crunch as time passes.

Freezer: we don’t recommend freezing this recipe.

Questions

How do you cut red cabbage for coleslaw?

There are several ways of shredding or cutting red cabbage for coleslaw.

You can use a chef’s knife and thinly slice the cabbage julienne (thin strips) on a cutting board.

You can also use a food processor with a slicing disk attachment. That’s the fastest way if you don’t have much practice with a chef’s knife.

You can also use a mandoline slicer, making sure you use a hand guard to protect yourself from accidentally cutting yourself.

We don’t recommend using a box grater to shred the cabbage for coleslaw.

Can you eat red cabbage raw?

Yes, eating red cabbage raw is safe and will nourish you with plenty of antioxidants and plant compounds.

What is the difference between coleslaw and cabbage?

Coleslaw is the name of a dish, more precisely, a salad made with cabbage, while cabbage is a vegetable and an ingredient in coleslaw.

Is it ok to use red and white cabbage together in a slaw recipe?

Yes, you can mix red and white cabbage in a slaw recipe.

More recipes with cabbage

More creamy salads

red cabbage slaw

Red Cabbage Slaw

By: Nico Pallotta
5 from 8 votes
Red cabbage slaw is an ultra-crisp and creamy slaw with shredded red cabbage, grated carrots, and a creamy and tangy dressing to coat it all.
This vibrant side dish will surely make you fall in love with healthful and colorful red cabbage.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8 people
Course: Side dish, Starter
Cuisine: American

Ingredients

  • 5 cups (15 ounces) red cabbage thinly cut with a knife, mandoline slicer, or food processor
  • 2 carrots grated with large holes
  • 1 handful parsley finely chopped

Red cabbage slaw dressing

  • cup vegan mayo or regular mayo
  • cup Greek yogurt or non-dairy yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mustard
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  • Make the dressing by whisking together ⅓ cup vegan mayo, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Set aside.
    red cabbage slaw dressing
  • Cut the red cabbage in half, then in half again to have four pieces.
    Thinly slice the cabbage with a sharp knife, a mandoline slicer, or a food processor with a slicing disk attachment.
    You need about 5 cups (15 ounces) red cabbage.
    shredded red cabbage for red cabbage slaw
  • To a large mixing bowl, add red cabbage, 2 carrots (grated), 1 handful parsley (chopped)
    purple cabbage, shredded carrot, parsley, and dressing in a bowl
  • Toss until well combined and serve immediately or store in the fridge for up to 3 days.
    creamy red cabbage slaw

Notes

Nutritional information is an estimate for 1 small serving of red cabbage slaw out of 8 servings.
STORAGE
Make ahead: we recommend mixing the dressing and the cabbage up to 3 hours before serving to avoid losing its crunch.
Refrigerator: store red cabbage slaw in the fridge for 2 – 3 days, ideally in an airtight container. The salad will lose some of its crunch as time passes.
Freezer: we don’t recommend freezing this recipe.
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Nutrition

Calories: 102kcal, Carbohydrates: 8g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 1mg, Potassium: 213mg, Dietary Fiber: 2g, Sugar: 5g, Vitamin A: 3283IU, Vitamin B6: 0.1mg, Vitamin C: 35mg, Vitamin E: 0.2mg, Vitamin K: 44µg, Calcium: 45mg, Folate: 16µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 14mg, Zinc: 0.2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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