Dessert

Red Cabbage Slaw Recipe

ByNaomi Fletcher October 25, 2025October 25, 2025

Introduction

Red Cabbage Slaw is a vibrant and crunchy side dish that’s perfect for adding a fresh, tangy bite to any meal. With a zesty dressing and a touch of heat from green chili, it’s both simple to prepare and full of flavor.

The image shows a white bowl filled with a colorful salad made of thinly sliced purple cabbage and shredded orange carrots mixed with small green herb pieces. The salad has two wooden spoons with blue handles gently placed inside the bowl, partly sunk into the mix. Around the bowl, a white marbled surface is visible with a striped red and white cloth nearby, and in the background, there is a partially visible purple cabbage head and a carrot. The salad looks fresh and vibrant with bright and contrasting textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head red cabbage (shredded)
2 medium carrots (peeled and shredded, about 3 cups)
1 green chili or jalapeno (deseeded and diced)
2 green onions (chopped)
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar (or substitute with red wine vinegar or lemon)
1 teaspoon maple syrup (or honey)
⅛ teaspoon cayenne powder
2 cloves garlic (minced)
Salt and pepper (to taste)

Instructions

Step 1: Shred the red cabbage and carrots using a mandoline, box grater, or sharp knife. Dice the green chili or jalapeno after removing the seeds, and chop the green onions.
Step 2: Mince the garlic and combine it with olive oil, apple cider vinegar, maple syrup, cayenne powder, salt, and pepper in a small jar or bowl. Shake or whisk until the dressing is well mixed.
Step 3: In a large bowl, toss the shredded vegetables with the prepared dressing until everything is evenly coated.
Step 4: Taste the slaw and adjust the seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For a milder slaw, remove the seeds from the chili completely or substitute with a sweet pepper.
Add toasted nuts or seeds like sunflower or pumpkin seeds for extra crunch and texture.
Swap parsley for fresh cilantro or dill to vary the flavor profile.
Make the slaw a day ahead to deepen the flavors, but keep it covered and chilled.

Storage

Store the red cabbage slaw in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and, if it seems dry, add a splash of olive oil or vinegar to refresh the dressing. This slaw is best enjoyed chilled and does not reheat well.

How to Serve

A white bowl filled with a colorful mix of shredded purple cabbage and thin orange carrot strips, finely chopped green herbs scattered throughout, creating a fresh and vibrant texture. Two wooden spoons lift the salad, showing its light and crunchy layers with a mix of thin purple, bright orange, and green bits. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, you can substitute red cabbage with green or Napa cabbage, though the flavor and color will be slightly different. Red cabbage provides a vibrant color and slightly sweeter taste.