Red Cabbage Coleslaw (No Mayo!)
From a crispy, crunchy topping for your BBQ sandwiches to an easy side dish for a picnic, there are so many amazing ways to use a batch of classic coleslaw. And with this red cabbage coleslaw recipe, you can enjoy a fresh topping or side that's packed with flavor. Made with vinegar instead of mayonnaise, this low-carb side dish is perfect for any summer get-together.
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What Do I Need to Make Red Cabbage Coleslaw?
This red cabbage coleslaw makes an amazing side for any main course this summer thanks to the delicious combination of fresh veggies and a tangy sauce. And since it can be prepared with just a handful of ingredients, it's a great option for any last-minute summer party. To make this simple slaw recipe, you'll need:
- Shredded red cabbage
- Shredded carrots
- Small red onion
- Cilantro
- Olive oil
- Apple cider vinegar
- White granulated sugar
- Fresh dill
- Salt
- Pepper
How Do I Make Red Cabbage Coleslaw?
Since this red cabbage coleslaw is a classic side dish, it's perfect for serving all year round. But the summertime is perfect for whipping up this easy dish because you can enjoy fresh cabbage, carrots, and onions from the garden! To make your own homemade slaw, all you have to do is follow these easy steps:
Step One: Combine the Vegetables
Use a large bowl to combine the red cabbage, carrots, onion, cilantro, and dill. Toss the ingredients together until they're well blended.
Step Two: Add the Dressing
Add the sugar, salt, pepper, oil, and apple cider vinegar to the bowl. Stir until all the vegetables and herbs are fully coated in sauce.
Step Three: Chill Before Serving
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Cover the bowl and refrigerate it for at least one hour or up to overnight. Stir the salad well before serving.
How Do You Store Homemade Coleslaw?
This delicious side dish tastes so amazing that everyone at your party is sure to eat it all up! But if you have some leftovers when your celebration ends, the extra coleslaw should be stored in the refrigerator. Cover the bowl tightly with plastic wrap or transfer it to an airtight container and keep it chilled. The slaw will stay good for up to four days.
Can I Make Red Cabbage Slaw Ahead of Time?
This no-bake side dish is a great option to make in advance because it tastes better after it's had time to chill. You can make your slaw up to one day ahead of time and store it in the refrigerator until you're ready to serve it.
Giving the slaw time to marinate overnight will help break down the cabbage and give it plenty of time to soak in all the flavors of the herbs and dressing. Just make sure to stir the salad well before serving because the dressing may begin to pool at the bottom of the bowl as it sits.
Since this red cabbage slaw recipe can not be frozen, it is not recommended to make it more than one day in advance. If you want to prep your slaw more than 24 hours ahead, try chopping the vegetables and herbs in advance to help cut down on your prep work.
Red Cabbage Coleslaw Recipe Ideas
This simple side dish is a combination of crunchy veggies and tangy sauce. But just because the recipe tastes great as written doesn't mean you can't change things up! Try these substitution ideas to please everyone with their delicious, making your own slaw to create a unique dish your family will surely enjoy.
- Make it creamy. This vinegar-based coleslaw. crunchy side dish with plenty of flavor. But if you prefer your, swap out the olive oil for mayonnaise. To prepare a creamy version of this recipe, you'll need the same amount of mayo as oilrecipe creates a.
- Mix in different cabbage. The red cabbage in this coleslaw recipe creates a beautiful and tasty side dish. To prepare a more traditional coleslaw, swap half the shredded red cabbage with green cabbage to add more color and texture.
- Make it lower-carb. Coleslaw is a great option when you're watching your carbs, but since this recipe is prepared with sugar, it's not carb-free. Replace the sugar with your favorite sugar substitute to help lower the carb count in your slaw recipe.
How to Serve Red Cabbage Coleslaw
Since this easy recipe is packed with flavor, you will want to eat it as often as possible! Luckily, there are a variety of ways you can serve your slaw after it's prepared. Try these serving suggestions to give you an excuse to whip up this no bake recipe all summer long.
- As a side dish. The most popular way to enjoy coleslaw is as a side. This delicious recipe pairs well with a variety of meals, including BBQ, fried chicken, and cold sandwiches.
- On sandwiches. Add some crunch and tang to your favorite sandwich with the help of coleslaw. Red cabbage coleslaw is a popular option for topping BBQ, like pulled pork or shredded chicken.
- On your tacos. Skip the plain lettuce and dress your tacos with coleslaw! Fish tacos taste especially great when topped with red cabbage slaw.
Red Cabbage Coleslaw (No Mayo!)
Ingredients
- 6 Cups Shredded Red Cabbage
- 1 Cup Shredded Carrots
- ½ Small Red Onion diced
- ½ Cup Roughly Chopped Cilantro
- ¼ Cup Olive Oil or ½ Cup Mayo for Creamy Style
- 3 Tablespoons Apple Cider Vinegar
- 2 ½ Tablespoons White Granulated Sugar
- 1 Tablespoon Chopped Fresh Dill
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- 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!
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