This Red Cabbage Coleslaw Recipe is a delicious salad and healthy side dish that’s bright, fresh, and full of flavor. It’s made with crunchy red cabbage, carrots, fresh red chili peppers, and a tangy dressing of lemon juice, lemon zest, olive oil, honey, salt, and pepper. Topped with green onions, this mayo-free, refreshing and crunchy coleslaw comes together quickly with just a few simple steps!
I would say I’ve always liked coleslaw… I enjoy it, but I’ve never really craved it. But this red cabbage coleslaw? I can’t get enough of it! It’s packed with flavor and crunch, with just the right amount of zest and the perfect balance of tang and seasoning. Since this red cabbage coleslaw has no mayo-based dressing, it’s a lighter option with less fat. It’s a simple, flavorful, budget-friendly dish packed with fresh veggies and great taste.
This simple red cabbage coleslaw is the perfect salad or side dish that pairs well with almost anything. Whether it’s for a holiday feast or a summer picnic, this red cabbage coleslaw recipe works perfectly for any occasion—potlucks, barbecues, or special gatherings!
Excited to try this recipe? Step-by-step instructions can be found below the recipe card 👇 to guide you through each step. Plus, keep scrolling for more tips and fun variations to make it your own!
RED CABBAGE COLESLAW RECIPE INGREDIENTS
- Red Cabbage—I bought a small head of red cabbage and shredded it myself, but if you can find it pre-shredded at the supermarket, that works too. However, I recommend shredding it yourself, as I find it tastes much crisper and fresher than bagged shredded cabbage.
- Carrots—Besides adding a pop of color, they bring a touch of sweetness to the salad.
- Red Chili Peppers—Freshly chopped chili peppers add a bit of heat and a burst of flavor to this recipe.
- Green onions—They add a fresh, crisp texture and a mild onion flavor that complements the other ingredients.
- For the dressing: Extra virgin olive oil, lemon juice, lemon zest, honey, salt, and pepper. This homemade, light, coleslaw dressing is a winner! You don’t need much to make this red cabbage coleslaw taste delicious.
Refer to the full, printable recipe card for the complete list of ingredients and quantities.
HOW TO MAKE RED CABBAGE COLESLAW RECIPE
Prepare the Vegetables: To prepare the vegetables for coleslaw, start by removing any wilted outer leaves from the red cabbage. Next, slice off about 1/2 inch from the root of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise, from top to stem. Turn each half upside down so the flat side is on the cutting board, then cut it in half again. Finally, cut the cabbage into quarters and remove the core. Then, use a knife or mandoline to slice or grate the rest of the cabbage into thin pieces.
Prep the carrots: Start by peeling the carrots, then grate them using the large holes of a box grater. Be careful not to scrape your fingers!
Prep the red chili and green onions: Wash the chili, cut off the stem, slice it lengthwise, remove the seeds and membranes, then dice. For the green onions, trim off the root ends, wash them, and slice into thin rings, using both the white and green parts for added flavor and color.
Make the Red Cabbage Salad: Combine together the extra virgin olive oil, honey, lemon juice, lemon zest, and seasonings in a large mixing bowl. Whisk the ingredients together until well combined. Add thinly shredded red cabbage, carrots, and diced fresh red chili peppers to the bowl. Toss the mixture with the dressing until evenly coated. Sprinkle finely chopped fresh green onions over the coleslaw salad. Mix once more to incorporate the green onions. Serve the coleslaw immediately or place it in the fridge before serving. It’s best to let it sit for at least 1 hour to allow the coleslaw flavors to meld. When ready to serve, toss so that the veggies are completely coated and top the coleslaw with more chopped green onions.
RECIPE TIPS
- This recipe calls for lime juice, but you can easily substitute lemon juice or apple cider vinegar.
- Adjust seasonings: Taste the dressing before tossing it with the cabbage, carrots, and chili peppers. Adjust the amount of honey, lime juice, salt, and black pepper to suit your personal preference for sweetness, tanginess, and seasoning.
- Adding a bit of fruit: If you have seasonal fruit on hand, feel free to add it! Apples, mandarins, pineapple, and grapes make great additions. You can also add dried unsweetened cranberries, golden berries, or raisins for an extra layer of flavor and texture.
- Another way to add texture and taste to this coleslaw recipe is to add chopped nuts. I like toasted chopped walnuts, almond slivers, or pumpkin seeds for a nice flavor.
For best results, cover the coleslaw and chill in the fridge for at least an hour to allow the flavors to marinate, then serve!
CAN THIS RED CABBAGE COLESLAW RECIPE BE PREPARED IN ADVANCE?
Yes, this red cabbage coleslaw could be made a day in advance of serving it. Here are a few ideas:
- Prep the Vegetables Ahead: Shred the veggies the day before and store them in an airtight container in the fridge.
- Make the Dressing in Advance: You can whisk together the dressing ingredients and store them separately in the fridge.
- Assemble and Let it Sit: If you want a stronger taste—and don’t mind losing some of the cabbage salad texture—add the dressing ahead of time and refrigerate for up to 6 hours.
- Add Fresh Ingredients Last: If you’re including ingredients like fresh herbs or nuts, add them just before serving to maintain their freshness and texture.
SERVING IDEAS
- As a Side Dish: Serve as an easy side for weekday meals to elevate your cooking menu.
- Topped on Tacos: Use it as a topping for fish or chicken tacos for a refreshing, crunchy contrast.
- In a Sandwich: Add red cabbage slaw to your favorite sandwiches for a flavorful, crisp topping.
- With Roasted Veggies: Pair it with roasted vegetables; try red cabbage coleslaw with Roasted Cauliflower Parmesan Steaks or Baked Asparagus with Cheese and Cherry Tomatoes for a light, healthy meal.
- Holiday Meals: Serve it as a vibrant side dish for festive holiday dinners like Easter, Thanksgiving, or Christmas.
HOW TO STORE RED CABBAGE SLAW
Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The more it stays in the fridge, the more the veggies become softer and less crunchy. For the best flavor, I recommend eating it within 2 days.
HOW TO CLEAN AND CHOP RED CHILI PEPPERS?
- Wear gloves (optional but recommended): If you’re working with hot peppers like red chili, jalapeños, or habaneros, it’s a good idea to wear gloves. The oils from the peppers can irritate your skin, and if you touch your face—especially your eyes—it can cause burning.
- Wash the peppers: Rinse the chili peppers under cold water to remove any dirt.
- Remove the stem: Use a sharp knife to slice off the top of the pepper, removing the stem.
- Remove seeds (optional): If you want to reduce the heat and achieve a milder flavor, slice the pepper lengthwise and scrape out the seeds and white membranes with a spoon or knife, as much of the heat is concentrated there.
- Rinse again (optional): After removing the seeds, you can rinse the peppers again to remove any leftover seeds or oils.
- Chop the peppers: After cleaning, slice the pepper into strips, then gather the strips and chop them crosswise into small pieces or slices, depending on your preference. After chopping, your red chili is ready to add to your dish.
CAN I ADD MAYO TO THIS COLESLAW RECIPE?
If you prefer a creamier texture, you can add mayo to the dressing. Simply mix in a few tablespoons of mayo for a richer, smoother consistency.
MORE SIMPLE SALAD RECIPES FOR YOU TO TRY AT HOME
Looking for more salad recipes to make at home? Check these out!
- Sweet Corn Peach Salad
- Easy Coleslaw Salad
- Polish Cucumber Salad
- Watermelon Feta Berry Salad
- Red Cabbage Salad with Apple Orange and Peanuts
KEEP IN TOUCH
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
Made this recipe? Please let me know if you liked it by leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and a review below. Consider subscribing to our newsletter for all our favorite ideas and inspiration. Thank you!
Happy Cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
RED CABBAGE COLESLAW RECIPE
Equipment
- Mandoline slicer or Sharp knife
- Cutting Board
- Large mixing bowl
- Citrus juicer
- Measuring spoons
Ingredients
- 1 small head red cabbage (about 4 cups finely chopped or shredded)
- 2 carrots about 1 cup shredded with box grater)
- 1 tablespoon red Chili peppers, fresh diced
- 3 tablespoons green onions chopped
SALAD DRESSING
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest (from one lime)
- 4-5 tablespoons organic honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher salt or more to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
Instructions
- To prepare the vegetables for coleslaw, remove any wilted outer leaves from the red cabbage. Using a sharp knife, cut it into quarters and remove the core. Then, use a knife or mandoline to slice it extra thin. Grate or shred the carrot so it is similar in size and shape to the shredded cabbage. Dice the fresh red chili and chopped green onions.
- In a large mixing bowl, whisk together the honey, olive oil, lemon zest, lemon juice, and seasonings. Whisk the ingredients together until well combined.
- Assemble the coleslaw—add thinly shredded red cabbage, carrots, and diced red chili peppers to the bowl.
- Toss everything together until all the veggies are coated with the dressing. Sprinkle finely chopped fresh green onions over the coleslaw salad.
- Toss once more to incorporate the green onions. Serve the coleslaw immediately or place it in the fridge before serving. It's best to let it sit for at least 1 hour to allow the coleslaw flavors to meld.Keep in mind that the longer the cabbage sits in the slaw dressing, the softer it will become.
- When ready to serve, top the coleslaw with more chopped green onions and serve. Enjoy!