Red Cabbage Slaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy.
Reader
Love
Excellent crunch, refreshing, tasty, loved the flavor, a keeper. Thanks for sharing. I did add a bit of slivered Mexican Jicama, made extra dressing, so delicious.
–
Table of Contents
Ingredients needed
- Red Cabbage
- Green Cabbage
- Carrot
- Apple Cider Vinegar
- Honey
- Olive Oil
- Salt and Pepper
Red cabbage slaw dressing (no mayo)
To make coleslaw dressing, whisk together apple cider vinegar, honey, olive oil and salt.
How to make it
- Add cabbage and carrot to a large bowl.
- Whisk together apple cider vinegar, honey, olive oil and salt.
- Pour dressing over cabbage mixture.
- Toss well to combine. Season with additional salt and pepper, to taste.
This easy side dish is also super flexible...
Variations
- Don’t have apple cider vinegar? You can substitute red wine vinegar, white wine vinegar, champagne vinegar, rice vinegar, lemon or lime juice.
- Don’t have honey? Try using agave syrup, maple syrup or sugar.
- Want to make this easy slaw recipe even quicker? Use a 16-ounce package of shredded cabbage mix instead of chopping up the cabbage and carrots.
I kept this recipe super simple, using minimal ingredients. However, if you would like to spice things up a bit, here are some options:
- Add in a pinch of celery seed.
- For heat, add a pinch of red pepper flakes.
- For added tang, add in a spoonful of dijon mustard.
- For extra crunch, add in some red onion.
How to make ahead + store
I’ve found that this slaw maintains a delicious crunch and flavor when stored in the fridge for up to two days.
However, if you’d like to guarantee a super crunchy slaw, it’s best to keep the slaw mixture and dressing separate until right before you plan to serve. Then just toss everything together and enjoy. It will last in the refrigerator for up to 5 days this way.
Recipe FAQs
To easily shred red cabbage, you can use the slicer blade of your food processor. Or, simply cut the cabbage in half, remove the core, and use a sharp knife to shred the cabbage. You can also use a mandolin to shred the cabbage.
Yes! You can shred the cabbage up to five days ahead of time for this recipe.
What to serve with it
More cabbage recipes
PS – Have leftover red cabbage? Try making this Red Cabbage Soup!
Did you try this red cabbage coleslaw recipe?
If you loved this red cabbage vinegar slaw, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Full Recipe
Red Cabbage Coleslaw (No Mayo)
Ingredients
- ½ head red cabbage (shredded)
- ½ head green cabbage (shredded)
- 1 carrot (grated)
- ¼ cup apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- Salt and pepper (to taste)
Instructions
- Add cabbage and carrot to a large bowl.
- Whisk together apple cider vinegar, honey, olive oil and salt. Pour over cabbage mixture.
- Toss well to combine. Season with additional salt and pepper, to taste.
Notes
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new content. The no mayo slaw recipe with no mayo remains the same. Enjoy!
Leave a Reply