Super Creamy Red Cabbage Slaw

Sharing is caring!

Creamy Red Cabbage Slaw is a refreshing, tangy mixture of crunchy red cabbage, mayo, apple cider vinegar, and fresh lemon juice. Whip up red cabbage slaw for tacos, burgers, pulled pork, and more!

Looking for more cabbage recipes? Try this Quick Cucumber Kimchi and Oven Roasted Cabbage Steaks next.

I love adding red cabbage slaw as a light side dish for heavier meals. The fresh ingredients pair especially well with barbecue, burgers, and tacos and add a pop of vibrant color and flavor to any dish. When your meal feels like it is missing something, add a heaping scoop of red cabbage coleslaw!

Why you will love Red Cabbage Slaw:

Versatile! Add it to a variety of dishes to lighten up a meal with a bright fresh flavor.

Easy! This red cabbage slaw recipe takes just 20 minutes to prepare. Store it in the fridge for 1 hour so the flavors can meld then serve it chilled. It is that simple!

Customizable! This dish uses simple ingredients but there are plenty of ways to enhance this recipe to make the best coleslaw for you and your family. I have some tasty suggestions below.

Ingredients for Red Cabbage Slaw Recipe

Most coleslaw recipes require red cabbage, green cabbage, and carrots. But the best thing about red cabbage slaw recipes like this one is that you do not need two varieties of cabbage. Here is what you need:

1. Red cabbage: Red cabbage, sometimes called purple cabbage, has a bolder, peppery taste than its green counterpart. We finely shred the cabbage.
2. Onion: Add raw onions for a sharp, pungent flavor. Slice thinly.
3. Mayonnaise: This is the creamy base of the slaw dressing.
4. Sour cream: This enriches the dressing to make it even creamier but it also adds a tangy twang.
5. Apple cider vinegar: Use this for a sweet, sour, tart taste that adds depth to the overall taste of the dish.
6. Lemon juice: This adds a bright pop of citrus flavor.
7. Seasoning: Add salt and black pepper to taste

How to Cut Cabbage for Slaw

There are three ways to shred cabbage.

1. Sharp knife: Remove any loose outer leaves then cut the cabbage in half, then quarters. Remove the core of the cabbage using the knife. Finally, slice the cabbage into thin strips.
2. Mandoline: Adjust the setting on the mandoline to your desired thickness. For cabbage, a medium setting (around 1/8 to 1/4 inch or 3-6 mm) is often suitable but adjust to your preference.
3. Food Processor: If your food processor has a shredding attachment, use that for quicker slicing.

How to Make Red Cabbage Slaw

Finely shred the cabbage with a mandolin or knife. Then place the finely shredded cabbage into a large bowl. 

Add the thinly sliced onion to the bowl with the cabbage. 

In a separate bowl, add the mayonnaise, sour cream, apple cider vinegar, lemon juice, and salt and pepper. Use a whisk to mix the sauce up until everything is fully combined. 

Pour the cole slaw sauce over the cabbage and use a large spoon to mix the sauce into the coleslaw until it is fully coated. 

Place plastic wrap over the bowl, or place it into a container with an airtight lid. Refrigerate for at least 30 minutes before serving. 

Tips and variations for Red Cabbage Slaw

• Do not skip the chilling process. It gives the flavors time to mingle and develop. And chilled slaw tastes amazing!
• Feel free to adjust the ingredient list to suit your taste buds. You can include ingredients like green onions, red onions, dijon mustard, red wine vinegar, or fresh herbs (like fresh cilantro or fresh parsley). I excluded sweeteners for a more savory dish but you can add maple syrup if you like it sweeter.
• Store leftover red cabbage slaw in an airtight container in the fridge for up to 4 days. After that, it starts to smell sour. If you notice that smell, throw it away immediately. Stir well before eating leftovers.

What to Serve with Red Cabbage Slaw

• Barbecue or Grilled Meats: Red cabbage slaw is a classic addition to barbecue dishes like ribs, pulled pork, smoked chicken, or grilled sausages. The cool and crunchy slaw provides a refreshing contrast to the rich, smoky flavors of the meats.
• Burgers and Sandwiches: Use slaw as a topping for burgers, pulled pork sandwiches, or grilled chicken sandwiches. It adds a delightful crunch and a burst of color.
• Tacos and Wraps: Incorporate red cabbage slaw into tacos (like fish tacos or the brisket tacos pictured below), burritos, or wraps. The slaw can also be used to add a refreshing element to vegetarian or vegan wraps.
• Grilled Seafood: It is a great side for grilled seafood like salmon, shrimp, or mahi-mahi. The vinegar in the slaw cuts through the richness of the fish.

Frequently Asked Questions

How do you cut red cabbage into shreds?

Use either a sharp knife or mandolin on a flat surface to shred cabbage into even slices. You could also use a food processor if you have the proper attachment for shredding cabbage.

What’s the difference between coleslaw and slaw?

“Slaw” is a general term that encompasses a wide range of salads made from shredded or finely chopped vegetables, and the ingredients and dressings can vary widely. Alternatively, “coleslaw” is a specific type of slaw that primarily involves shredded cabbage and a creamy dressing. For the purpose of this recipe, the terms are used interchangeably.

How do you keep red cabbage from bleeding in coleslaw?

When red cabbage comes into contact with acidic ingredients, the color can bleed, affecting the appearance of the dish. You can salt the cabbage after shredding and before assembling the slaw. This draws out excess moisture.

Alternatively, limit the amount of acidic ingredients like vinegar or lemon juice in your coleslaw dressing.

More veggie side dishes you’ll love

• Delicious Green Gumbo: a Fusion of two Southern Staples
• The Best Fajita Veggies – perfect for meal prep!
• Quick and Easy Wedge Salad
• The Best Sauteed Green Beans
• Easy Oven Roasted Broccoli with Bacon

Sharing is caring!