Go Back
–+ servings
The already prepared and mixed red cabbage coleslaw is placed in a black serving bowl and placed on a brown wooden serving mat. In the bottom left corner, a light blue kitchen towel is visible, and in the top left corner, a few fresh mint leaves are scattered.

RED CABBAGE COLESLAW RECIPE

Anna | The Tasty Chapter
This Red Cabbage Coleslaw Recipe is easy to make and refreshingly delicious. It combines crisp red cabbage, sweet carrots, and red chili peppers, all tossed in a zesty homemade dressing for the perfect balance of flavors. It’s a great make-ahead dish for barbecues and picnics!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 101 kcal

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!

Notes

STORE: Transfer any leftover coleslaw to an airtight container and store it in the refrigerator. Leftover red cabbage coleslaw will keep well for up to 3 days in the fridge. 

Nutrition

Calories: 101kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 81mgPotassium: 704mgFiber: 6gSugar: 12gVitamin A: 7649IUVitamin C: 149mgCalcium: 120mgIron: 2mg
Keyword Mayo-Free Coleslaw, Red Cabbage Coleslaw
Tried this recipe?Let us know how it was!