Crunchy red cabbage slaw with a tangy dressing is packed with fresh flavor and simple ingredients. This colorful, delicious and easy side dish is perfect for fish tacos, pulled pork sandwiches, burgers and grilled chicken, meat, or fish.
Traditional coleslaw recipes are usually made with green cabbage, but I think you’re goinig to love this red cabbage coleslaw just as much or even more.
The purple cabbage is perfectly complimented with shredded carrots, red onion, and my secret ingredient, fennel. Fennel is a bulb with a slight licorice flavor and a delicious crunch. The homemade honey and lime coleslaw dressing is tangy and just a little bit sweet with a touch of honey.
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Why you’re going to love purple cabbage coleslaw
- Simple Ingredients: This red cabbage slaw requires only a handful of ingredients, most of which you can easily find at the grocery store and in your pantry.
- Healthy: Red cabbage contains ten times more vitamins than green cabbage. This cruciferous vegetable is also rich in essential nutrients like fiber, vitamin C, and antioxidants.
- Versatile Side Dish: Purple cabbage slaw is a great side dish for any main course. The tangy red cabbage slaw pairs wonderfully with grilled chicken, fish tacos, pork tenderloin, or even as a standalone salad.
- Delicious: The combination of red cabbage, carrots, fennel, and a tangy apple cider vinaigrette will make your taste buds happy. Say goodbye to bland and boring coleslaw!
- Easy to Make: With a few simple steps, you can whip up this easy recipe in no time. The shredded cabbage and other veggies can be prepared using a food processor or a sharp knife and a cutting board, making the process quick and hassle-free.
Ingredient notes
- Red Cabbage: Fresh red cabbage forms the base of the slaw, with its vibrant purple hue and satisfying crunch. You can find this cabbage year round at your grocery store or farmer’s market.
- Carrots: Shredded carrots add a touch of sweetness and more bright colors to this red cabbage salad recipe.
- Fennel: With its mild licorice flavor, thinly sliced fennel gives this tangy red cabbage slaw recipe a unique, slight licorice flavor and extra texture to this crunchy salad.
- Red Onion: Sliced red onion gives the homemade coleslaw a subtle bite and complements the tangy dressing.
- Lime Juice: Freshly squeezed lime juice gives the slaw a refreshing citrusy tang.
- Apple Cider Vinegar: This vinegar works particularily well with red cabbage, but you can substitute white wine vinegar or red wine vinegar.
- Olive Oil: Extra virgin olive oil works best.
- Honey: Just a touch of honey balances the tang with a hint of sweetness. You can substitute pure maple syrup to make this a vegan salad.
- Salt & black pepper.
How to make it
- Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, and salt. Or whisk together in a small bowl.
- In a large bowl, toss together cabbage, fennel, carrot and onion.
- Pour dressing over vegetables and toss to combine.
Helpful tips
- Less work: Buy pre shredded cabbage and carrots to make the recipe even quicker and easier.
- Grate Carrots: Use a box grater or food processor for grating carrots.
- Let it chill: After tossing the salad together, cover with plastic wrap and let it chill in the fridge for a couple of hours. This will allow the flavors to blend.
- Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
- Freezing: Because the homemade dressing has no mayonnaise, the slaw freezes well. Put it in a freezer bag or container and freeze for up to 3-4 months. Defrost in the fridge.
How to shred cabbage
You can use a mandolin, or a food processor to shred the cabbage. You can also use a chef’s knife and shred it on a cutting board. Here’s how:
- Remove the tough outer leaves of the red cabbage. Slice off the root end.
- Place the cabbage on a cutting board and use a large sharp knife to slice it in half through the core.
- Cut out the core from each half and discard it.
- Lay one cabbage half cut side down on the cutting board and slice it into thin shreds using a sharp knife.
- Repeat the process with the remaining cabbage half.
How to slice a fennel bulb
Again, you need a sharp knife and a cutting board to slice the fennel:
- Trim off the fennel stalks and fronds.
- Cut the fennel bulb in half lengthwise and remove the tough core.
- Lay the fennel halves flat on the cutting board and thinly slice them crosswise.
Variatons
- Cabbage: You can use a combination of red cabbage and green cabbage or napa cabbage.
- Sweeter: If you like a sweet dressing, add another tablespoon of honey to the dressing. You can also substitute the same amount of sugar instead of honey, or use maple syrup for a vegan coleslaw.
- Spice: Add cayenne pepper or crushed red pepper flakes for a kick of heat. Or finely chop a jalapeno and add it to the salad ingredients.
- Creamy: If you prefer a creamy coleslaw, make the dressing by combining a ½ cup mayonnaise, 2 tablespoons of sugar, 1 tablespoon of lemon juice, 1 tablespoon of vinegar, salt & pepper to taste.
- Apples: Change the fennel for thinly sliced apple. Green apples, like granny smith, are perfect. You can also use jicama or radish, especially diakon radish.
- Seeds: Add sunflower seeds, caraway seeds, or celery seeds.
- Garnish: Garnish the cabbage salad with green onions, fresh parsley, fresh cilantro, fresh dill, or any fresh herbs.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Red Cabbage Slaw
This vibrant red cabbage slaw is easy to make and has so much flavor. It’s delicious as a side or for adding some colourful crunch to sandwhiches, burgers and tacos.
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Servings: 6 servings
Calories: 96kcal
Instructions
Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, salt, and pepper. Or whisk together in a small bowl.
In a large bowl, toss together cabbage, fennel, carrot and onion.
Pour dressing over vegetables and toss to combine
Cover and refrigerate for at least two hours.
Before serving, toss again
Notes
-
- Less work: Buy pre shredded cabbage and carrots to make the recipe even quicker and easier.
-
- Let it chill: After tossing the salad together, cover with plastic wrap and let it chill in the fridge for a couple of hours. This will allow the flavors to blend.
-
- Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
- Freezing: Because the homemade dressing has no mayonnaise, the slaw freezes well. Put it in a freezer bag or container and freeze for up to 3-4 months. Defrost in the fridge.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4232IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 1mg
Colleen
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