Red cabbage slaw is full of color, crunch and coated with a creamy dressing. This slaw makes a delicious side dish or a wonderful topping for tacos, sandwiches and more.
When it comes to coleslaw there are several ways to dress the slaw. There are many different vinegar based and mayonnaise based versions.
This recipes uses mayonnaise. I really love the creaminess it adds to this dish and makes it perfect for a pulled pork sandwich or hot dog topping.
Red cabbage – This cabbage actually looks purple and has a bit of a peppery flavor. Feel free to add green cabbage. You can do a mixture of half red and half green.
Carrots – Adds another layer of color and crunch.
Fresh parsley – If you don’t have parsley you can leave it out but I really think it adds a nice freshenss to the dish.
Green onions – Dice these up small.
Sunflower seeds – These are optional but add another layer of crunch. Feel free to use plain or roasted.
Dressing – Mayonnaise, apple cider vinegar, celery seed, salt and pepper.
How to cut cabbage for coleslaw
- Start by removing outer leaves.
- Cut the head of cabbage half and then into quarters. Remove the core from the bottom center of the wedge.
- To shred, cut with knife into thin strips or use food processor with attachment.
How to make red cabbage slaw
Scroll to the bottom for full, printable recipe, ingredients and video.
- Chop: Chop the cabbage, green onions, parsley and carrots. Add the vegetables and sunflower seeds to a large bowl.
- Dressing: To make the dressing, mix together mayonnaise, apple cider vinegar, celery seed, salt and pepper.
- Toss: Pour dressing over slaw and toss until everything is coated.
How to store
One thing to keep in mind is that red cabbage will tend to bleed color into the dressing. So the longer it sits, the more purple the dressing becomes.
The cabbage and vegetables will also start to get soft after it sits in the dressing overnight.
Make ahead: If you need to make ahead, chop vegetables and store in an airtight container in the refrigerator. Make the dressing and store in a separate container. Once ready to serve, combine.
Store: Store in an airtight container for up to 2 days.
- You can use pre-shredded bagged cabbage if your in a hurry.
- Use pre-cut carrots for convenience. I like using a bag of matchstick carrots. You can also use a spiralizer to help cut carrots.
- Using tongs makes it easy to toss the slaw with the dressing.
- This is a great low-carb recipe.
More salad recipes
- Pea salad – Crisp peas with bacon and cheese, tossed in a creamy dressing.
- Corn salad – Delicious side salad with tomatoes and corn.
- Broccoli salad – A classic side dish.
- Cucumber salad – Greek inspired flavors add to this cucumber salad.
***If you made this recipe, please feel free to leave a comment and star rating below.
Red cabbage slaw
- 1 head red cabbage, cut into shreds
- 1 cup shredded carrots
- green onions
- sunflower seeds
- 3/4 cup mayonnaise
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Add shredded cabbage, carrots, onions, parsley and sunflower seeds to a large bowl.
- To make the dressing, stir together mayonnaise, apple cider vinegar, celery seeds, salt and pepper in a small bowl.
- Pour dressing over slaw and toss to coat.
- Serve immediately or store in refrigerator.