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This crunchy Red Cabbage Slaw mixes shredded red cabbage and carrot with fresh mint and parsley in a tangy olive oil and cider vinegar dressing, with no mayo. It takes 15 minutes, serves 6 and goes with almost anything, from tacos and burgers to my Salmon Burgers.
Red Cabbage Slaw at a Glance
James's tipSlice the cabbage as thinly as you can (a mandoline or the slicing side of a box grater is quickest). Thin shreds soak up the dressing and stay crunchy.
Key ingredients
- Red cabbage
- Carrots
- Fresh mint and parsley
- Cider vinegar dressing
Why you'll love it
- About 114 kcal a portion
- Ready in 15 minutes
- Still crunchy the next day
Quick summary
This slaw shreds half a red cabbage and two carrots, adds chopped mint and parsley, then tosses it all in olive oil, apple cider vinegar, maple syrup, salt and pepper. Chill it for 30 minutes if you can. It serves 6 and is about 114 kcal a portion.
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Why this recipe works
This is a red cabbage coleslaw with no mayo: the olive oil and cider vinegar dressing keeps it light and tangy, and the cabbage stays crunchy for days. Pile it into tacos and wraps, such as my One Pan Tofu Fajitas, or serve it on the side of a Mushroom Burger.
Unlike a mayo slaw, it is happy to sit out on a barbecue or picnic table, and it tastes even better after 30 minutes in the fridge, so it is easy to make ahead.
Ingredients to make Red Cabbage Slaw
- Red Cabbage: Half a head (about 400g), cored and very thinly sliced. It gives the colour and the crunch.
- Carrots: Two small carrots, grated, for sweetness and colour.
- Fresh Mint: Finely chopped. It makes the slaw taste fresh and is lovely with grilled food.
- Fresh Parsley: Finely chopped, for a fresh, slightly peppery note.
- Extra Virgin Olive Oil: The base of the dressing. Use 2 tbsp instead of 4 for a lighter slaw (about 75 kcal a portion).
- Apple Cider Vinegar: Gives the slaw its tang. White wine vinegar or lemon juice also work.
- Maple Syrup or Honey: A little sweetness to balance the vinegar.
- Salt and Black Pepper: To season the dressing.
See recipe card for full information on ingredients and quantities.
Substitutions
- Herbs: Swap the mint or parsley for coriander, dill or basil.
- Vegetables: Add spring onions, thinly sliced red onion, fennel, cucumber or a grated apple. Add apple just before serving so it stays crisp.
- Dressing: For an Asian style slaw, toss it in my Peanut Salad Dressing instead.
Variations
- Spicy: Add a finely chopped red chilli to the slaw, or a dash of hot sauce or a pinch of chilli flakes to the dressing.
- Deluxe: Scatter over toasted flaked almonds, sunflower seeds or pumpkin seeds just before serving.
- Creamy: For a creamier slaw, stir 2 to 3 tbsp of plain yoghurt or mayonnaise into the dressing, like the dressing on my Potato Salad with Yoghurt.
How to make Red Cabbage Slaw
Step 1: Quarter the cabbage, cut out the hard core and slice it as thinly as you can, using a mandoline, the slicing side of a box grater or a sharp knife. Put it in a large bowl.
Step 2: Peel and grate the carrots and finely chop the mint and parsley. Add them to the bowl with the cabbage.
Step 3: Whisk the olive oil, apple cider vinegar, maple syrup, salt and pepper together in a small bowl or shake them in a jar.
Step 4: Pour the dressing over the slaw and toss well. If you can, chill it for 30 minutes so the cabbage softens a little. It is great stuffed into my Black Bean Quesadillas.
Hint: If you add extra veg, grate or slice it thinly so it mixes in well with the cabbage.
Leftovers
Keep leftover slaw in an airtight container in the fridge and eat it within 2 days. Give it a good stir before serving, as the dressing settles at the bottom. It does not freeze well. Leftovers are lovely piled onto an Air Fryer Jacket Potato.
Recipe FAQs
Yes. Red cabbage and purple cabbage are the same vegetable. The leaves can look anywhere from deep purple to red, depending on the soil.
Stir 2 to 3 tbsp of plain yoghurt or mayonnaise into the dressing, or swap half of the olive oil for it. Keep a creamy slaw in the fridge, not out on the table.
Up to a day ahead. Red cabbage stays crunchy in the dressing, and the flavour gets better after 30 minutes. If you add apple, stir it in just before serving.
Slice it very thinly, then toss it with a pinch of salt and squeeze it with your hands for a minute. Leave it for 10 minutes, then pour off any liquid before you add the dressing.
It is great in tacos, wraps and burgers, on the side at a barbecue, or with fish. Try it with my Gluten Free Falafels or a Banging Bhaji Burger.
Yes. White cabbage, sweetheart cabbage or a mix of red and white all work. White cabbage is a little softer, so it is best eaten the same day.
More Side Dish recipes
- Air Fryer Corn on the Cob
- Air Fryer Sweet Potato Wedges
- Beetroot Salad
- Hasselback Potatoes
- Smashed Brussels Sprouts
- Vegan Potato Salad
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Red Cabbage Slaw
Ingredients
- ½ head red cabbage, (around 400g)
- 2 small carrots
- 1 small handful fresh mint
- 1 small handful fresh parsley
- 4 tbsp extra virgin olive oil
- 3 tbsp apple cider vinegar
- ½ tbsp maple syrup or honey
- Salt and pepper, to taste
Instructions
- Quarter the cabbage, cut out the core and slice it very thinly into a large bowl, using a mandoline, grater or knife.
- Peel and grate the carrots and finely chop the mint and parsley. Add them to the bowl with the cabbage.
- Whisk the extra virgin olive oil, apple cider vinegar, maple syrup, salt and pepper together.
- Pour the dressing over the cabbage mix and toss well. If possible, chill for 30 minutes before serving.
Notes
Nutrition
The addition of mint makes this a perfect summer salad. Great accompaniment to add to any meal.
Thank you James
Thanks Debbie 🙂