Creamy and crunchy, this red cabbage salad is easy to make and so delicious! This side dish has a short list of ingredients and is prepared in no time.
Coleslaw is one of those things we could eat at every meal (Really). Here’s our new favorite ride: Red cabbage salad! With a regular coleslaw, you typically need to buy two types of cabbage: red cabbage and kale. Leftover halves of cabbage often lie idle in our fridge. For this red cabbage salad you only need one red cabbage and one onion as vegetables! Coleslaw Dressing has the perfect combination of salty, tangy, sweet and creamy, taking crisp cabbage strands to new heights. All you need are a few ingredients and it’s quick to put together. How to do it!
Ingredients for the cabbage salad
The big plus of red cabbage salad is: You don’t have to buy two cabbages! You don’t even need a carrot. This solid purple slaw has a beautiful shade of light purple. You don’t end up with random cabbage halves in your fridge, and it’s a great way to use up any excess red cabbage if you have one on hand. Here’s everything you need for this coleslaw, which uses a twist on our best coleslaw dressing:
- Red cabbage
- Red onion
- mayonnaise: Use vegan mayonnaise for a vegan twist!
- Sugar: Use maple syrup without refined sugar
- Apple Cider Vinegar
- Dried dill
- Celery Seeds
- salt pepper
Time-saving tip: grate cabbage for coleslaw!
Undoubtedly, the hardest part of making red cabbage salad is chopping the cabbage. If you’re anything like me, I’ve always shredded a cabbage and ended up with all sorts of weird, uneven pieces… until we discovered this trick! How to shred cabbage into bite-sized pieces perfect for coleslaw:
- Remove and discard any outer layers of cabbage that appear tough or not fresh.
- Using a large chef’s knife, cut the root of the cabbage.
- Halve the cabbage through the stalk.
- Quarter the cabbage.
- Remove the root of the cabbage by cutting diagonally.
- Using a knife, cut the cabbage lengthwise into thin slices in a circular motion.
Why is it the better Coleslaw Dressing
The dressing for this red coleslaw is based on our best coleslaw dressing that’s perfectly balanced: spicy, savory, and sweet. That’s why we think it’s best:
- It uses less mayonnaise than traditional coleslaw. Some coleslaw recipes are loaded with mayonnaise. This one has just enough to taste nostalgic but not too rich.
- The sweetness is balanced with a refined sugar-free option. Use sugar if that’s what you have, or plain maple syrup will add a more subtle sweetness.
- There are secret spices for victory. The spices here are a slight twist on our coleslaw dressing: Dried dill and celery seed add just the right amount of herbal spiciness.
More coleslaw variations
There are many tricks to coleslaw! We love this oxtail salad for its simplicity, but here are a few other variations you can use depending on what ingredients you have on hand:
This recipe for kale salad is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free (with vegan mayonnaise).
The description
Creamy and crunchy, this red cabbage salad is easy to make and so delicious! This side dish has a short list of ingredients and is prepared in no time at all.
- 8 cups thinly sliced red cabbage (1 medium cabbage, approx 2 1/2 Pound Sterling)
- ¼ Red onion
- ½ cup Mayonnaise (or vegan mayo)
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons sugar or maple syrup
- ½ teaspoon dried dill
- ½ teaspoon Celery Seeds
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Finely chop the red cabbage. Cut the onion into thin strips.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, dried dill, celery seeds, kosher salt, and freshly ground black pepper.
- Add cabbage and red onion and mix. Serve immediately or refrigerate until ready to serve. Store in the fridge for up to 4 days.
- Category: garnish
- Method: Raw
- Kitchen: American
- Diet: vegan
Keywords: Red cabbage salad
More cabbage recipes
Kohl has so much to offer! Here are some popular cabbage recipes:
