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I love a simple recipe that does double duty. This red cabbage slaw recipe is perfect as a side dish for barbecue and other main courses.
But if you have leftovers, it doesn’t have to go to waste! Mixed with just a few extra ingredients, this side dish becomes a main course all on its own with some very nice flavor!
This super easy recipe is basically a coleslaw recipe, but with some minor adjustments. You could add one or two large carrots to this if you shred them, to make this more like traditional coleslaw. But I skipped that. I kept it minimal with simple ingredients, and this allows this crunchy slaw to be far more than just a side dish.
Tangy Red Cabbage Slaw Recipe
There are two reasons you might want to make a change to this great recipe.
- You don’t want the fat content from the mayo.
- You enjoy a tangier taste in your slaw, but still want a creamy dressing.
In either case, you can easily make any of the following changes to the coleslaw dressing:
- Use plain Greek yogurt instead of the mayo.
- Add 1 teaspoon dijon mustard
- Add 3 tablespoons fresh orange juice
- Add 1 tbsp. fresh lime juice or lemon juice
- Add a few slices of sliced green onions
The Greek yogurt, mustard and citrus will combine nicely to give you a tangy dressing. You can easily adjust the level of tanginess by adding a bit of sweetener to taste.
Cabbage Pasta Dinner
I had a fair amount of this left over because Mini Chef isn’t the biggest fan of coleslaw or cabbage in general. So I cooked a 1/2 pound of red lentil pasta in salted water, and four slices of turkey bacon in my air fryer. I then chopped those into bacon bits. I tossed all that together and it made a very filling and very tasty pasta dinner!
4 cups red cabbage – a.k.a. purple cabbage. This is approximately half of a medium red cabbage. Slice this very thin for better texture. You can use green cabbage if you prefer, either mixed with red cabbage 50/50, or substitute it completely. You can also purchase pre- shredded cabbage to make life easier. Avoid other cabbages such as napa cabbage. They won’t work well here.
1 cup red onions – Chopped fine.
⅓ cup mayonnaise – You can make your own homemade mayonnaise, or purchase the cleanest you can find.
2 tbsp. maple syrup – Use the real stuff.
1 tbsp. apple cider vinegar – Regular white vinegar works too, but ACV is better for flavor.
2 tsp. garlic powder – Garlic granules work well too.
1 tsp. celery seeds – Simply omit if you don’t have them or can’t find some.
½ tsp. ground black pepper – The finer the grind, the better.
½ tsp. salt – I used ¾ teaspoon salt. But I also used pink Himalayan salt. If you use a regular, white salt, stick to the ½ teaspoon.
How To Make Red Cabbage Slaw
Combine cabbage with all other ingredients in a large bowl and toss to combine. Use the cabbage mixture as either a side dish, or a main event. Read on to find out how!
How To Serve Red Cabbage Slaw
Here are some ideas for how to eat red cabbage slaw.
- By itself as a side dish
- On burgers or sliders
- On a pulled pork sandwich
- On fish tacos
- Mixed with pasta
- Mixed with rice
- Mixed with quinoa
How To Store Red Cabbage Slaw
Store in an airtight container for up to 3 days. Do not freeze.
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At the very least, you’ll need a good, sharp knife to slice the cabbage thin and even. However, to save time, you can also use a food processor with a slice or shred attachment. And lastly, you’ll need a good mixing bowl to toss it all together.
More Slaw Recipes
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Red Cabbage Slaw Recipe
Red Cabbage Slaw
- Sharp knife
- Mixing Bowl
- Cutting board
- 4 cups thinly sliced red cabbage
- 1 cup finely diced red onion
- ⅓ cup mayonnaise You can make your own at home, or purchase the cleanest you can find.
- 2 tbsp. maple syrup
- 1 tbsp. apple cider vinegar
- 2 tsp. garlic powder
- 1 tsp. celery seeds
- ½ tsp. ground black pepper
- ½ tsp. salt
- Mix all ingredient together until well coated in the mayonnaise and syrup.