Sometimes, the simplest dishes are the ones that sneak onto your plate again and again. This red cabbage and carrot slaw is one of those quiet power players; it fits in just as easily beside a cozy holiday roast as it does next to grilled veggies at a summer picnic.
It reminds me of my Carrot Raisin Salad; both are light, vibrant, and ridiculously easy to throw together. But what wins me over every time? The color. There’s something about bold veggies in a bowl that just makes the whole meal feel more alive.
Table of contents
Why You’ll Love This Red Cabbage and Carrot Slaw
Let’s cut to the chase: you’re not here for a soggy side dish. You’re here for something bold, bright, and irresistibly crisp. This slaw delivers, on texture, taste, and the kind of no-fuss prep we all crave midweek (or five minutes before guests show up).
1. It’s Not Your Average Slaw
Forget the mayonnaise swamp. This version leans Mediterranean: light, vinegary, and zippy with just the right touch of natural sweetness. Think of it as coleslaw that grew up, traveled a bit, and came back with better taste.
2. Eye-Catching Color, Eye-Opening Flavor
Red cabbage brings drama, both visually and nutritionally. Pair it with vibrant orange carrots and you’ve got a plate that practically shouts “eat me.” Each bite delivers crunch with a whisper of earthy sweetness and acidic brightness.
3. A Dream for Dietary Needs
No gluten. No dairy. Vegan? Swap honey for maple syrup and you’re golden. Low-calorie? You bet. High-fiber? Naturally. This slaw plays well with just about every dietary tribe.
4. Meal Prep and Picnic Friendly
It’s sturdy enough to sit out at a BBQ and still taste amazing after. It gets better with a bit of time. Make it ahead, stash it in the fridge, and pull it out when your main dish needs a colorful companion.
What makes this slaw different from regular coleslaw?
This slaw skips the mayo and heavy dressing in favor of a lighter, tangy vinaigrette that brings out the natural sweetness of the carrots and the peppery bite of the red cabbage. It’s also easier to digest and keeps better in the fridge.
Ingredients for a Crave-Worthy Cabbage and Carrot Slaw
You don’t need a mile-long list or obscure pantry finds. Just a few fresh, colorful staples and a quick vinaigrette come together to make this slaw sing. Feel free to tweak based on what’s in your fridge—this recipe is as flexible as it is flavorful.
The Base
- ½ head red cabbage (about 4 cups shredded or spiralized)
Deep color, natural crunch, and tons of antioxidants. - 1 lb carrots (roughly 3–4 medium, shredded or spiralized)
Bright, earthy sweetness to balance the cabbage.
The Dressing
- ½ cup apple cider vinegar
Brings the tang that ties everything together. - 1 tablespoon extra-virgin olive oil
Adds a smooth, rich mouthfeel without heaviness. - 1 tablespoon honey (or maple syrup for a vegan version)
Just enough sweetness to round out the acidity. - Salt and pepper to taste
Don’t skip the salt—it sharpens everything else.
Optional Add-Ins (for extra texture or flair)
- Chopped pecans or walnuts
- Thinly sliced scallions or red onion
- Raisins or dried cranberries
- Toasted sesame seeds
- Fresh herbs like parsley or mint
Can I use pre-shredded cabbage and carrots?
Absolutely. If time is tight, grab a pre-packaged slaw mix. Just be sure it’s fresh—some pre-shredded veggies lose their crunch fast. Give them a rinse and quick dry before dressing.
How to Make Red Cabbage and Carrot Slaw Step by Step
This isn’t one of those recipes that pretends to be “quick” but takes 90 minutes. If you’ve got 15–20 minutes and a halfway decent knife or grater, you’ve got slaw. Here’s how it comes together, in plain English.
Step 1: Shred or Spiralize Your Veggies
Start by shredding or spiralizing your red cabbage and carrots into thin, uniform strips. You want texture, not chunks. Think slaw, not salad.
Optional but recommended: Sprinkle a teaspoon of salt over the cabbage, toss, and let it sit for 5–10 minutes. Rinse and pat dry for extra crispness.
Step 2: Make the Dressing
In a small bowl or jar, whisk together:
- ½ cup apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- A pinch of salt and pepper
Taste it, yes. Want more sweets? Add another dash of honey. More zip? Splash in extra vinegar. Your tastebuds, your call.
Step 3: Toss It All Together
Combine your prepped cabbage and carrots in a large bowl. Drizzle about half the dressing over the top and toss well. Let it sit a minute, taste again, and add more dressing if needed. It’s always easier to add than take away.
Step 4: Let It Chill
Cover and refrigerate for at least 30 minutes—longer if you can. The flavors deepen and the cabbage softens just enough. Stir again before serving, and add any optional toppings (nuts, scallions, herbs) right before you plate it.
Can I make this slaw ahead of time?
Yes! It tastes better after a little time in the fridge. You can prep it up to 24 hours in advance. Just hold off on adding nuts or fresh herbs until just before serving to keep them from getting soggy.
Make-Ahead Tips & Creative Variations
Let’s face it: slaw is one of those rare dishes that improves when you leave it alone for a bit. But it’s also ridiculously flexible. Swap an ingredient, toss in something unexpected—this recipe’s built for riffs.
Make-Ahead Tips
- Flavor gets better with time: The vinegar softens the cabbage, and the dressing seeps into every shred. Prepping it a few hours—or even a full day—in advance is a win.
- Storage: Keep it in an airtight container in the fridge. It stays crisp for up to 2 days, though after 48 hours, it starts to lose its snap.
- Avoid soggy toppings: If you’re adding nuts, seeds, or fresh herbs, sprinkle them just before serving to keep their crunch and color.
Easy Variations to Try
Don’t be afraid to riff—this slaw is built to flex.
- Vinegar Swap: No apple cider? Try red wine vinegar for more bite or rice vinegar for a gentler tang.
- Sweetener Switch: Use agave or date syrup in place of honey or maple for a different kind of sweetness.
- Add Fruit: Diced apples, orange segments, or a handful of dried cranberries can dial up the flavor complexity.
- Heat It: Toss in thinly sliced jalapeños or a sprinkle of chili flakes for some kick.
- Nuts & Seeds: Try sunflower seeds, slivered almonds, or chopped walnuts for extra texture and nutrition.
Bonus: A spoonful of Dijon mustard whisked into the dressing adds a subtle depth that’s chef-level good.
What’s the best way to keep slaw crunchy overnight?
Salt and drain the cabbage before mixing, store the dressing separately if possible, and hold off on any moisture-heavy add-ins (like fruit or cucumbers) until just before serving.
What to Serve With Red Cabbage and Carrot Slaw
This isn’t just a slaw—it’s a mood. Fresh, punchy, and flexible enough to crash any mealtime party. Whether you’re throwing it into a wrap, laying it beside grilled mains, or just eating it straight from the bowl (no shame), this slaw shows up.
Backyard BBQs & Summer Cookouts
Tired of mayo-laden sides wilting in the sun? This slaw was made for outdoor tables. Serve it with:
- Grilled chicken thighs or turkey burgers
- Veggie skewers or portobello mushrooms
- Corn on the cob with chili-lime butter
Wraps, Bowls and Lunchboxes
Tuck it into:
- Falafel pitas
- Buddha bowls with quinoa and hummus
- Sandwiches as a crunchy layer (seriously, try it in a grilled cheese)
Light Dinner Sides
Need something bright to cut through rich mains?
- Baked salmon with lemon-dill sauce
- Roasted root vegetables and lentils
- Pan-seared tofu with tamari glaze
Unexpected Pairings
This slaw plays well globally. It fits surprisingly well with:
- Asian-inspired noodle bowls
- Mexican tacos as a cabbage slaw base
- Mediterranean mezze platters
Think of it like your go-to denim jacket—it works with everything, even when you weren’t planning on it.
Can I serve this slaw warm?
It’s designed as a chilled dish, but yes, if you briefly stir-fry it in a hot pan with sesame oil and garlic, it transforms into a quick veggie side with a different character. Just don’t overcook it—you want to keep a little crunch.
FAQs
Can I make this red cabbage slaw without vinegar?
Yes, but the vinegar is what gives the slaw its bright, tangy backbone. If you’re not into vinegar, try lemon juice or lime juice for a gentler acidity. Just know the flavor profile will shift slightly.
How long does this slaw last in the fridge?
It stays crisp and tasty for up to 2 days if stored in an airtight container. After that, it may get a bit soft, but it’s still good mixed into wraps or grain bowls.
Is red cabbage the same as purple cabbage?
Yup, same veggie, different name. Depending on lighting and freshness, it can look more red or purple. Either works perfectly in this recipe.
Can I use green cabbage instead?
You can, but the flavor is milder and the visual impact is less dramatic. If you go this route, consider adding extra carrots or herbs for color and brightness.
What’s the best way to shred cabbage without a spiralizer?
A sharp chef’s knife works just fine. Slice the cabbage in half, remove the core, then slice thin ribbons across the grain. A mandoline or box grater also works well.
Red Cabbage and Carrot Slaw
Ingredients
Equipment
Method
- 1. Shred or spiralize the cabbage and carrots. Optional: lightly salt the cabbage, let sit for 10 minutes, rinse, and pat dry.
- 2. In a separate bowl, whisk together apple cider vinegar, olive oil, and honey or maple syrup. Season with salt and pepper.
- 3. Toss the veggies with the dressing in a large bowl. Start with half the dressing and add more as needed.
- 4. Chill the slaw for at least 30 minutes to allow flavors to meld. Stir before serving.
Notes
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