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Introducing my delicious Red Cabbage Slaw recipe, just in time for summer! This is a fabulous low calorie recipe that is full of veggies and goes along with so many dishes! Plus, it only takes 15 minutes to make! What could be better?
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Did you know you could make red cabbage slaw no mayo style? Take out those extra calories with my no mayonnaise red cabbage coleslaw recipe. No need to bring another boring salad to the table. This red cabbage and carrot slaw will totally impress your tastebuds!
It’s naturally gluten-free and dairy-free, so a great choice for those potluck barbecues you’ll be attending!
Ingredients to make Red Cabbage Slaw
- Red Cabbage – is so healthy, colourful and an absolute star in this slaw.
- Carrots – add some great colour and sweetness and a perfect pairing of flavour.
- Fresh Mint – is both fresh and slightly fruity.
- Fresh Parsley – brings a little bit of a pepper flavour to this salad.
- Extra Virgin Olive Oil – helps to form the base of the dressing.
- Apple Cider Vinegar – gives this coleslaw the tangy flavour it is known for.
- Maple Syrup or Honey – is a natural way to give this dressing a bit of sweetness.
- Salt and Black Pepper – helps to balance out all of the flavours in this delicious slaw.
See recipe card for full information on ingredients and quantities.
Substitutions
- Herbs – You can try other herbs such as cilantro, basil, or oregano.
- Vegetables – There are so many great options if you want to beef up this slaw with more veggies. You could try green onion, scallions, slices of red onion, cucumber, or avocado.
Variations
- Spicy – Spice up the slaw itself by adding some jalapenos or make a spicy dressing with some hot sauce mixed in.
- Deluxe – Top with some sliced almonds for a nice addition.
- Kid friendly – If your kids want a bit of a creamier sauce, swap out the olive oil for mayonaisse.
How to make Red Cabbage Slaw
Step 1: Start by preparing your vegetables. Shred your cabbage directly into a large bowl using a mandolin slicer or grater.
Step 2: Next, peel and grate your carrots and finely chop the mint and parsley. Add the prepared ingredients to the bowl with the shredded cabbage.
Step 3: Prepare your coleslaw dressing by combining extra virgin olive oil, apple cider vinegar, maple syrup, salt, and pepper in a bowl and whisk to combine.
Step 4: Pour the dressing over the cabbage mix and toss to combine. If possible, refrigerate for 30 minutes before serving.
Hint: If you decide to add in extra veg, make sure to peel or grate them thinly so they mix in well with the slaw.
Leftovers
Leftover slaw will keep in the refrigerator for up to 4 days in an airtight container. Make sure to mix juices in before reserving.
Recipe FAQs
Yes! Purple Cabbage Coleslaw is exactly the same as Red Cabbage Coleslaw! The leaves of this plant can vary from purple to red.
The biggest difference between a creamy slaw and my recipe is the dressing. Swap out some mayo for the olive oil and you’ve got a creamy slaw!
Yes! Especially my recipe as it leaves out the mayo! Red cabbage is full of great nutrients for your body. Add in some other fresh veg, some olive oil for the dressing, and apple cider vinegar and you’re good to go! I do use a sweetener, but it’s either maple syrup or honey, so even that stays on the healthy side.
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
- Start by preparing your vegetables. Shred your cabbage directly into the bowl using a mandolin slicer or grater.
- Next, peel and grate your carrots and finely chop the mint and parsley. Add the prepared ingredients to the bowl with the cabbage.
- Prepare your dressing by combining extra virgin olive oil, apple cider vinegar, maple syrup, salt, and pepper in a bowl and whisk to combine.
- Pour the dressing over the cabbage mix and toss to combine. If possible, refrigerate for 30 minutes before serving.
The addition of mint makes this a perfect summer salad. Great accompaniment to add to any meal.
Thank you James
Thanks Debbie 🙂