Red Cabbage Coleslaw
This classic coleslaw dish gets a vibrant twist with red cabbage! It’s a budget-friendly option packed with flavor and crunch, perfect for barbecues, potlucks, or adding a refreshing element to any meal.
Why You’ll Love This Red Cabbage Coleslaw Recipe
- Clean out the crisper drawer. Got leftover red cabbage? Don’t waste it! This coleslaw is a great way to use up vegetables before they go bad.
- Customize to your cravings. Like things spicy? Sweet? This coleslaw is a blank canvas for your favorite flavors.
- Power up your plate! Red cabbage is packed with vitamins and fiber, making this coleslaw a healthy and delicious addition to any meal.
- Perfect for picnics and potlucks! This coleslaw travels well and holds its shape, making it ideal for sharing at gatherings.
- Grill master’s best friend! Tangy and refreshing, this coleslaw is the perfect complement to smoky barbecue flavors.
- Sandwich savior! Take your next sandwich from good to great with a burst of flavor and texture from this coleslaw.
- Leftovers love it! This coleslaw actually tastes even better the next day, so pack it for lunch or enjoy it throughout the week.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Red Cabbage Coleslaw with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Combine the red cabbage, carrots, onion, cilantro, and dill in a large mixing bowl and toss well.
Add the sugar, salt, pepper, oil (or mayo), and apple cider vinegar. Stir until everything is coated well.
Cover and store in the fridge for at least an hour, or overnight, for the best results. Enjoy!
Recipe Notes and Expert Tips
- Shred Like a Pro: Using a mandoline or food processor can save you time shredding cabbage, but a sharp knife works just fine. Aim for thin, even slices for a consistent texture throughout.
- Don’t Waste a Drop! Reserve leftover shredded cabbage for stir-fries, salads, or even sauerkraut!
- Customize Your Crunch: Feeling adventurous? Add chopped apples, bell peppers, or even chopped broccoli florets for extra texture and nutrients.
- Spice it Up! Craving a kick? A pinch of red pepper flakes or a teaspoon of sriracha adds a delicious heat to the coleslaw.
- Go Green on a Budget: Fresh herbs like cilantro and dill add a lovely pop of freshness, but don’t fret if they’re missing. Chopped parsley or even a sprinkle of dried herbs work in a pinch!
- Creamy vs. Tangy: This recipe offers two dressing options! Opt for oil and vinegar for a lighter, brighter flavor, or choose mayonnaise for a creamier texture. Experiment to find your favorite!
- Marinate for Maximum Flavor: Let your coleslaw rest for at least an hour (or ideally overnight) in the fridge. This allows the flavors to meld and the cabbage to soften slightly for a more pleasant texture.
- Leftovers Love It! This coleslaw is even tastier the next day! The flavors continue to develop, and it keeps well in the fridge for up to 3 days.
How to Store Red Cabbage Coleslaw
Made a big batch of red cabbage coleslaw? Don’t worry about leftovers going to waste! This refreshing salad actually gets even tastier the next day as the flavors develop further. Here’s how to store yours for maximum enjoyment:
- Pack it Tight: Transfer any leftover coleslaw to an airtight container. This prevents air exposure and helps keep your coleslaw fresh and crisp.
- Fridge is Your Friend: Stash your container in the refrigerator. Colder temperatures slow down bacterial growth, ensuring your coleslaw stays safe to eat.
- Enjoy for Days: Leftover red cabbage coleslaw will keep well for up to 3 days in the fridge. So grab a container for lunch or another delicious side dish throughout the week!
What to Serve With Coleslaw
Fire up the grill and pair your coleslaw with smoky sausages, colorful bell peppers, and onions threaded onto skewers for a fun and flavorful summer meal.
Coleslaw goes great with chicken, have a serving on the side with air fryer chicken wings, chicken tenders, or a homemade KFC zinger burger.
Give your air fryer tuna sandwiches a fresh twist with a scoop of coleslaw. The added crunch and tang lift this lunchbox staple.
Got leftover pulled pork, chicken, or fish? Repurpose it into a delicious salad with a bed of coleslaw for a quick and easy weeknight meal.
More Easy Recipes for You to Try at Home
Looking for more budget friendly recipe to make at home? Check these out!
- Easy Elevated Ramen Noodles
- Chick-fil-A Nuggets
- Cheesy Caprese Pesto Tarts
- Taco Salad Cups
- Air Fryer BBQ Chicken Drumsticks
Red Cabbage Coleslaw
Ingredients
- 6 cups shredded red cabbage
- 1 cup shredded carrots
- ½ small red onion diced
- ½ cup roughly chopped cilantro
- 2 ½ tablespoons white granulated sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil or ½ cup mayo for a creamy style
- 3 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh dill
Instructions
- Combine the red cabbage, carrots, onion, cilantro, and dill in a large mixing bowl and toss well.6 cups shredded red cabbage, 1 cup shredded carrots, ½ small red onion, ½ cup roughly chopped cilantro, 1 tablespoon chopped fresh dill
- Add the sugar, salt, pepper, oil (or mayo), and apple cider vinegar. Stir until everything is coated well.2 ½ tablespoons white granulated sugar, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup olive oil, 3 tablespoons apple cider vinegar
- Cover and store in the fridge for at least an hour, or overnight, for the best results. Enjoy!
Notes
I like eating this after it’s sat in the fridge overnight because then the veggies have had time to soak up all the flavors. This is a preference though and this can be eaten immediately, if desired.
I tend to make this with the olive oil, however, swap out the oil for half a cup of mayo and you will have a creamy style coleslaw, which is similar to classic coleslaw.
If you don’t like cilantro, swap it out for parsley.
I suggest sticking with fresh herbs and not dried as the flavor just really doesn’t turn out the same.
