Red Cabbage Slaw

5 stars (3 reviews)

My red cabbage slaw recipe is bright, crunchy, and full of fresh flavor. I toss crisp red cabbage, carrots, and red onion in a creamy mayo and vinegar dressing for an easy make-ahead side dish that’s perfect for parties, cookouts, or Southern comfort dinners.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: - 6 Servings

Calories: 167kcal

Author: Sommer Collier

Ingredients

6 cups shredded red cabbage one medium head
½ cup shredded carrot
¼ cup thinly sliced red onion
6 tablespoons mayonnaise
1 ½ tablespoons rice vinegar
1-2 tablespoons granulated sugar or honey
¼ teaspoon garlic powder
¼ teaspoon celery seeds
Salt and pepper

US Customary - Metric

Instructions

Set out a large bowl, and mandolin slicer. Set the mandolin slicer on the finest setting, then shred the cabbage and red onion. Use a box grater to shred the carrots.
Place the shredded cabbage, carrots, and red onion in the bowl. In a separate bowl combine the mayonnaise, rice vinegar, 1 tb sugar, garlic powder, celery seeds, ½ teaspoon of salt, and ¼ teaspoon of cracked black pepper. Stir well to make the creamy slaw dressing, then pour it over the cabbage and carrots.
Mix well, until all ingredients are evenly combined. Taste, then add an additional tablespoon of sugar if desired, and salt and pepper to taste. Mix again. Then cover and refrigerate for at least 1 hour before serving.

Video

Notes

Expert Tip - To get the best, consistent shred on the cabbage and onion, it's best to use a mandolin slicer. Set it on the thinnest setting, and pay close attention. Keep your fingers curled back to avoid accidents. If you don't have a mandolin, you can certainly use a large chef's knife. Just slice extra slowly so the shreds are as consistent as possible.

Storage Note - Keep the coleslaw in an airtight container, and it will store well for 1-2 days in the refrigerator. But I usually like to eat it within the first day or so, while the shreds of red cabbage, onion, and carrot are nice and toothsome. Any longer and they'll lose their snappiness.

Nutrition