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Red Cabbage Slaw

Red Cabbage Slaw is all dressed up with shredded carrots and a tasty homemade Apple Cider vinaigrette. It’s light, crunchy, full of zingy flavors, and makes a great side dish or even an excellent starter.

Red Cabbage Slaw with Carrots

Cabbage Slaw and homemade moonshine, friends! It’s the summer life of a Macedonian! 😊 Thus, please dive right in and enjoy the bright, tasty goodness of our cabbage slaw. It’s a real treat for your taste buds! This recipe features an exquisite blend of shredded red cabbage, carrots, and thinly sliced green onions, deliciously combined to create a salad that is as nutritious as it is appetizing.

Remember those Barbecue Ribs from the other day? THOSE with THIS  = summer-food-heaven! Add shots of homemade moonshine to the mix and you’ve got 4 happy people singing patriotic songs from sun-up to sun-down.  Yeah. That happened. 

Red Cabbage and Carrot Slaw in a white salad bowl.

Apple Cider Vinaigrette

Our cabbage slaw is set apart by a tangy, homemade apple cider vinaigrette. Made with a mix of Dijon mustard, minced garlic, and extra virgin olive oil and complemented by apple cider vinegar, this dressing adds a perfect tangy counterpoint to the crunchy vegetables. The additional freshness of lemon juice, a hint of sweetness from honey, a sprinkle of chili powder for a bit of heat, and a dash of vanilla extract for a nuanced flavor make this vinaigrette a must-try!

Picture of ingredients to make an apple cider vinaigrette.

How To Make Red Cabbage Slaw

  1. Start by arranging the shredded cabbage, carrots, and green onions in a large salad bowl.
  2. Next, mix together the Dijon mustard, garlic, olive oil, unfiltered apple cider vinegar, lemon juice, honey, vanilla extract, chili powder, salt, and pepper.
  3. Pour the dressing over the cabbage mixture and give it a good toss to evenly coat the vegetables.
  4. After combining, give it a taste and tweak the seasoning as necessary to suit your taste.
  5. Allow the cabbage slaw to chill in the refrigerator for 15 minutes and up to 1 hour. This step allows the flavors to meld and enhances the overall taste of the salad.
Whisking ingredients to make an apple cider vinaigrette.

Tips for Making a Slaw

  1. Shred your cabbage and carrots as thinly as possible. This will give the slaw a nice texture and allow the dressing to better penetrate the vegetables.
  2. Allow the slaw to sit for at least 15 minutes or even a couple of hours if you have time. This allows the flavors to meld together and the vegetables to soften slightly in the vinaigrette.
  3. Always taste your slaw before serving. Depending on the acidity of your apple cider vinegar or the sweetness of your carrots, you may need to adjust the seasoning.
  4. Fresh ingredients are key for a great coleslaw.

Remember, the best part about a recipe like this is that it’s flexible. Feel free to adjust it to your taste or mix in other veggies you might have on hand.

Pouring dressing over shredded red cabbage, carrots, and sliced green onions.

Serving Suggestions

This slaw pairs beautifully with a variety of dishes. Try it with grilled carne asada, chicken skewers, in a pulled pork sandwich, or alongside a simple grilled cheese sandwich. Its refreshing crunch makes it a versatile side.

But I like cakes, too. I just inhaled a slice of this Cinnamon Roll Coffee Cake for breakfast. For the rest of the day, looks like I’ll be enjoying protein shakes. 😁 I could’ve just reached for my uber-healthy Blender Muffins, but nah, I didn’t.

Tossing Red Cabbage Recipe with wooden spoons.

A great salad is all about balance, and this slaw perfectly marries the crisp, fresh veggies with the tangy vinaigrette to bring you a dish that you’ll want to make again and again. From hereon, we just need to properly celebrate what is in our present – flip flops, barbecues, and a fantastically textured Cabbage Slaw.


Red Cabbage and Carrot Slaw Recipe - Tossed with an incredible Apple Cider Vinaigrette, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.

Red Cabbage Slaw with Carrots

Katerina | Diethood
Tossed with an incredible Apple Cider Vinaigrette, this tangy cabbage slaw is light, crunchy, and refreshing and serves perfectly as a side dish or even an appetizer.
4.53 from 40 votes
Servings : 8 servings
Prep Time 15 minutes
Refrigeration Time 15 minutes
Total Time 15 minutes


  • 1 small head red cabbage, shredded
  • 4 large carrots, shredded
  • 4 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • cup Extra Virgin Olive Oil
  • ¼ cup Unfiltered Apple Cider Vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey, as needed, for sweetness
  • ¼ teaspoon pure vanilla extract, for flavor, optional
  • ¼ teaspoon chili powder, or to taste
  • salt and fresh ground black pepper, to taste
  • chopped fresh parsley, for garnish


  • Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
  • In a mixing bowl, whisk together the Dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt, and pepper; whisk until well combined.
  • Pour the dressing over the cabbage mixture and toss to combine.
  • Taste for seasonings and adjust accordingly.
  • Place in the refrigerator for 15 minutes and up to 2 hours.
  • Remove from fridge and garnish with chopped parsley.
  • Serve.


  • Shredding: Cut the cabbage and carrots super thin. It’ll make the slaw extra tasty because the dressing can get into the veggies better.
  • Wait Time: Let your slaw chill in the fridge for 15 minutes or longer. It gives time for the flavors to mix and makes the veggies a bit softer.
  • Taste Test: Try a bite before serving. Add more salt, pepper, or honey if you need to, based on how sour your vinegar is or how sweet your carrots are.
  • Use fresh ingredients for a better slaw. Fresh lemon juice and garlic make a big difference.
  • Serving Tips: You can eat this slaw with grilled meats, pulled pork sandwiches, or even grilled cheese.


Serving: 1.5 cups | Calories: 139 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Sodium: 73 mg | Potassium: 385 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 6346 IU | Vitamin C: 64 mg | Calcium: 65 mg | Iron: 1 mg | Net Carbs: 11 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Salads
Cuisine: American
Keyword: cabbage recipe, coleslaw recipe, salads, slaw recipes
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85 comments on “Red Cabbage Slaw”

  1. This recipe is FABULOUS. I have a question though- since even the smallest head of cabbage makes so much, can I freeze, say, half the slaw either with or without the dressing? I find that it keeps very well in a freezer bag just in the fridge.
    What do you think?

  2. Avatar photo

    I made this today and it’s nice and fresh and crunchy! The only thing was I didn’t have any green onions on hand, so I added red radish instead, which turned out pretty good except the cabbage dyed the radishes purple! I think this will make a good side for tacos!

  3. I have made this salad for barbecues and it’s always a hit. I like to make it the night before to allow the flavors to sit. Always delicious!

      1. Absolutely delicious! Perfect healthy,tasty side dish. Thanks. And sorry for your lower ratings for anyone who minuses a star rating for ” lot of work” in preparation of a SLAW recipe. 🙄 .

  4. Really delicious. Dressing was just perfect. Dressed only the salad I was using that night. Did not add garlic. Will use remainer of dressing on salads. A really nice vinagrette

  5. Hi I have just made this and it was absolutely amazing I was just wondering how long the dressing would keep for ?. I was thinking of making it for my normal salad as iv not had a dressing like it .

    1. Katerina - Diethood
      Katerina Petrovska

      So happy you liked it! Thank you 😊. Generally, homemade vinaigrettes can be kept refrigerated for about 2 weeks, and dairy-based dressings will keep up to 1 week.

  6. I made this salad exactly as per instructions and was rewarded with the best red cabbage salad I have ever tasted. The blend of sour, sweet, and spicy ingredients in the dressing was an absolute burst of flavor to the tastebuds. Like you I always have cake on the mind but I understand that I have to make healthy food choices as well, but nevertheless, I will be peeking at some of those cake recipes on your page as well. Thanks for a new wonderful summertime fave.

  7. Great salad that tasted even better the next day. I added chick peas and golden raisins which added great contrast in taste and texture.

  8. Loved this slaw! I have just started eating a plant based diet and am having trouble finding recipes I love. I’ll definitely be adding this one to my recipe box! I added some crushed raw cashews to the slaw and it was awesome! I used a cheese grater to shred my cabbage so the shreds were pretty small so the cashews added some extra crunch and creamy flavor. I did not add any vanilla.

    1. No matter how good the recipie is I couldn’t get through all the pretentious waffle, the never ending links and countless adverts. Going through the page is like staring at a pinball machine from six inches away. Why on earth are you waffling on about cakes? You need to be a lot more subtle if you want to link in other recipes. This is one site I’ll not look at again. Unless I want a headache!

  9. Loved this. Quick question — it says it makes 8 servings, but what is a serving size? It says 1 gram in the nutrition info.

  10. Very simple, very delicious! I love love red cabbage and the apple cider vinegar and lemon make the perfect slaw!

  11. Beautiful salad! I didn’t have Dijon, so I substituted spicy brown mustard. Instead of green onions, I used purple onions. No vanilla, I’ll save that for my pound cakes. I will definitely use this again as a side!

  12. Was a great success. Made half recipe and the two of us just about finished it off!
    But it was a lot of work/ time to slice up the red cabbage. Didn’t want big course chunks and don’t have electric gadget. Also sliced red onion thin as it’s what i had.
    When I first added dressing, I thought too sweet, but after it sat for a half hour before dinner, i stirred it a few times and all the flavors blended beautifully. End result: it looked & tasted great!

    1. Very good! I don’t like shredding vegetables either. Had to grate the carrots…no other option. But when it comes to cabbage I much prefer to thinly slice it by hand. Yeah, it takes a bit more time, but it saves fingers and the end result is a crispier salad.

      I start by quartering and coring the cabbage. Depending on the size of the cabbage, you may also want to halve the quarters before slicing. Using a large slicing knife, thinly slice the cabbage, letting the slices fall atop one another. At first you will perhaps end up with super long strips. Just cut them in half or thirds, to your liking, then continue slicing. I turn the cabbage quarters a few times during slicing to cut from different sides. Eventually you will have shorter strips and no need to cut them.

      Again, it no doubt takes more time, but to me it is totally worth it.

  13. Good recipe! The ratio of oil to vinegar seemed off to me, so I doubled the vinegar without changing the amount of oil and it worked out. Also, since this is oil and vinegar based, it comes together better if you mix all of the dressing ingredients except the oil together, and then slowly add the oil in while whisking.

  14. Very nice, fresh side. I served it alongside baked chicken thighs. My husband liked it enough to have seconds. Will definitely make this again.

  15. I enjoyed the honey vanilla flavor with hint of spice. I used diced apples no carrot or green onions or parsley. I didn’t have enough apple cider vinegar on hand. Would’ve liked more dressing.

  16. Very tasty but the vanilla extract ruined it for me. I added extra dressing, minus the vanilla, to subdue it. Very good otherwise.

  17. Super easy and tasty! This was a side dish for chicken lettuce wraps with basically the same marinade (wasn’t on purpose). This is definitely getting made again.

  18. Avatar photo
    Lisa Hooven-Corp

    Agree, something was missing . I made this during the pandemic and had your ingredients. I needed to use the red cabbage I had before it went to waste. This looked good. Sorry to say, very disappointed. A two-ingredient salad (minus the dressing) there was no substance. I added raisins and toasted walnuts, plus a little season salt. HUGE difference.

  19. I made this as described but used 1/2 head of small red cabbage, did not use the carrots or the green onions and then added the following: One thinly sliced – yellow onion, cucumber, green pepper, yellow pepper and adjusted the dressing proportions to accommodate the extra ingredients. Served with cold sliced pork chop. Delish!

  20. You had me at “Macedonian” – it’s where my grandpa immigrated from a long time ago! It’s good thus far – I’m impatiently waiting for it to “meld” and I’m sure it will be delish. It does look beautiful, regardless!

  21. I just made this for lunch and it was not that hard to make and it was totally great! All the flavors fit together somehow and my boyfriend even had 2nds and 3rds which was not usual for him with vegetables !

  22. Something is missing with this recipe! Am sorry if am giving u 2 stars but thank God I didn’t put the dressing in all the salad cause no one wanted to eat it .. am sorry..

  23. I just made this beautiful slaw. I made two changes. One was I did not have green onion so I used shredded yellow onion. Two I added a vegetable called Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked and is very good,. Turn out great!
    Thank You!

  24. Avatar photo
    Julia Stearns @ Healthirony

    These red cabbage and carrot slaw are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

  25. Wow, this is the best salad drsg! It has a bite maybe from the Dijon. I added 1/4 tsp. turmeric toget some added antinflammatory benefits.

    1. Katerina - Diethood
      Katerina Petrovska

      There is a print button inside the recipe box – just scroll down to the recipe box, find the photo within the recipe box and underneath it you’ll find the “print” button. It will print out the recipe, only.

  26. Wow this is so tasty!! I added in fresh coriander (cilantro) and left out the chilli as it was for the kids too. This will become a regular I think!

      1. Very tasty and beautiful colours. I made it to go with veggie lasagne. A lot healthier than the creamy coleslaw, chips or garlic bread. Will make again. Thank you.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! If you mean couple of hours ahead of time, then no, it should be okay. But if you want to make it the day before, I would advise to not add any dressing to it until you are ready to serve. Or an hour before that. I hope this helps. 🙂

  27. This red cabbage and carrot slaw recipe is what i searched! It is perfect for my vegetarian family! Thanks a lot for sharing!

  28. Okay, so I have made this salad like thirteen weeks in a row. I love it so much, has become a staple in my house.

  29. Avatar photo
    Denise Gravett

    Delicious! I really needed something to go with ribs, I was responsible for a salad. Surprisingly yummy. I also used the sliced apples and a little cumin. Thanks!

  30. Ts is great en though I have to leave out the mustard due to allergies If you have trouble grating things why not use a food processor? Or like I do some times, use a good knife and slice it really thin. Keep up the great recipes.

  31. Avatar photo
    Michelle | A Latte Food

    Oh yeah, this slaw looks crazy good! I rarely make homemade slaws, but I’m dying to try this out!

  32. Avatar photo
    Laura | Petite Allergy Treats

    Mmm! I can’t get enough fresh salads that use real ingredients. This cabbage salad looks beautiful!

    1. I made this tonight and felt it was missing something. I added extra apple cider vinegar to moisten it up but that didn’t make it taste any better.. I think this is more like a chopped salad then a coleslaw

  33. Avatar photo

    YES! I am a veg junkie too. This is the perfect way to get my fix. I will be following up with cookies though 😉

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