Honestly, sometimes you just need a side dish that doesn’t involve turning on the oven or standing over a hot stove for an hour. I totally get it! When the weather warms up or the weeknight dinner rush hits, I grab my head of red cabbage. This recipe for Red Cabbage Slaw is my absolute secret weapon.

It’s the easiest, crunchiest slaw you will ever make, period. The dressing takes about two minutes, and the cabbage stays perfectly crisp. I first started leaning hard on this specific Red Cabbage Slaw recipe back when my kids had soccer practice every night. It was the only way I could guarantee something fresh and colorful on the table without losing my mind!

Why This Red Cabbage Slaw Recipe Stands Out

You need this slaw in your life because it ticks every single box for a perfect speedy side. Forget those heavy, gloppy mayo slaws for a minute – this one is lighter and brighter!

Speed Demon: You’re looking at about 10 minutes of prep time total. It’s faster than deciding what to watch on TV.
That Perfect Snap: Because we use a sharp vinaigrette, the cabbage stays incredibly crunchy. It has the best texture contrast.
Goes With Everything: Seriously, load it up next to smoked pulled pork, or use it as a taco topping. It’s so versatile, you’ll serve it all the time. I even had some leftover from last night that I plan on adding to my pulled chicken sandwiches today. If you’re looking for another effortless side, you have to check out my ultimate potato salad recipe!

Essential Ingredients for the Perfect Red Cabbage Slaw

Getting those core components right is what separates a good salad from one people actually ask you to bring to the cookout! Don’t sweat the measurements here; keep things simple. I always lay everything out on the counter before I touch a knife. It just makes the whole process smoother, which is exactly what we need for this speedy side dish.

For the Red Cabbage Slaw Base

You only need one main vegetable here, which keeps cleanup easy! I insist on using about half of a medium head of red cabbage. The key, and I mean the *key*, is slicing it super thin. If you can manage paper-thin shreds, you’ll be in heaven when you take that first bite.

For the Tangy Vinaigrette Dressing

This dressing is what gives the slaw its amazing zest and brightness. We are talking apple cider vinegar, good olive oil, a touch of sugar, salt, and pepper. You absolutely must whisk this mixture vigorously until you can feel that sugar has completely disappeared into the liquids. If it’s grainy, the whole dressing will taste off!

1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Ingredient Notes and Substitution Tips for Red Cabbage Slaw

Okay, let’s talk tweaks. While this recipe is perfect as written, I know people like to customize stuff, and I totally get it! If you want an extra little textural surprise, listen up: toss in about a quarter cup of sunflower seeds. They add a wonderful salty crunch that plays really nicely with the vinegar. Trust me on that one!

Remember that tablespoon of sugar in the dressing? If you’d rather use something natural, you can absolutely swap it out for honey, ounce for ounce. It changes the sweetness profile just a tiny bit. Also, if you find you only have white vinegar on hand instead of the apple cider kind, go ahead and use that—just add an extra half teaspoon of sugar to balance out that sharper bite. If you need another easy side dish recipe that lets you get creative, check out my creamy dream potato salad recipe!

Step-by-Step Instructions to Make Red Cabbage Slaw

This is where the magic happens, and honestly, it’s so fast you’ll think you missed a step! The recipe moves along quickly, but the most important thing you can do is let it sit afterward. That 15 minutes of waiting is non-negotiable if you want the cabbage to soften just right and soak up all that delicious vinaigrette tang.

First things first, get that beautiful, thinly sliced red cabbage into your biggest mixing bowl.
Now, let’s handle the dressing—that’s the next secret to getting this slaw perfect.
Whisk everything (vinegar, oil, sugar, salt, pepper) together in a separate little bowl until it looks totally unified.
Pour that homemade dressing right over the cabbage.
Toss it all up really well—make sure every single shred gets coated!
The final and most crucial step: step away! Let it rest for at least 15 minutes before you even think about serving it. If you want to check out another simple recipe for pairing, my homemade cornbread is famous for going well with slaw!

Preparing the Dressing for Your Red Cabbage Slaw

Seriously, don’t rush the whisking! You need to attack those dressing ingredients together until the sugar has completely vanished. If you don’t dissolve that sugar fully, you end up with little gritty pockets instead of smooth, tangy flavor throughout your cabbage salad. It needs to be uniform!

Combining and Resting the Red Cabbage Slaw

Once you toss it all together, you must let the slaw chill out for a solid 15 minutes. This resting time is vital because the acid in the apple cider vinegar starts working immediately. It gently tenderizes the raw cabbage just enough so it snaps instead of feeling hard. It’s the difference between okay and absolutely amazing!

Tips for Achieving the Best Texture in Your Red Cabbage Slaw

Texture is everything when it comes to a great slaw, right? Even after resting, you want that satisfying crunch. If you’re dealing with a lot of cabbage, forget the knife if you can! I highly recommend using a mandoline slicer if you have one.

Be careful with the mandoline, of course—always use the guard! It ensures every single shred is the exact same thickness. Consistency in slicing means consistent texture in every bite, which is why this vinegar slaw always comes out perfectly snappy. If you want to check out a recipe that really dives deep into crunch, take a peek at my super crunch salad recipe for ideas!

Serving Suggestions for Your Flavorful Red Cabbage Slaw

This tangy, bright vinegar slaw is fantastic because, honestly, it cuts through richness like a hot knife through butter! It’s the perfect palate cleanser. You absolutely have to try it next time you fire up the grill. It’s divine alongside smoky BBQ chicken or pulled pork sandwiches.

But don’t stop there! Because it’s so light, it’s the ideal cool counterpoint for spicy food. Pile heaps of this on top of flaky fish tacos—the vinegary crunch balances the spice perfectly. If you want another amazing pairing idea, this slaw goes wonderfully with the flavors in my chicken and avocado salad!

Storage and Reheating Instructions for Leftover Red Cabbage Slaw

Since this is a vinegar-based cabbage salad and not drenched in mayo, it keeps wonderfully! You can totally store leftovers in an airtight container in the fridge for four to five days. If you plan on eating it much later than that, the cabbage might start to get a touch softer. But honestly, I’ve never had any last that long!

Frequently Asked Questions About Red Cabbage Slaw

I totally get it; when you’re making something for the first time, you always have a few nagging questions! Here are the things folks usually ask me about ditching the mayo and going for this bright, zingy vinegar slaw.

Can I make the dressing for this Red Cabbage Slaw ahead of time?

Oh yes, absolutely! That’s one of the beauties of a vinegar slaw. You can whisk up the dressing entirely and keep it sealed up in the fridge for about a week. Just remember to give it a quick whisk again right before you pour it over the cabbage!

How long does this cabbage salad stay crisp?

Because this recipe uses that sharp apple cider vinegar, it holds its crunch really well. If you’ve let it rest for those 15 minutes, your cabbage salad should stay wonderfully crisp for about four days in an airtight container. It gets better on day two, honestly!

What is the best way to thinly slice red cabbage?

If you have a sharp knife, take your time and slice thinly across the core. But if you want that restaurant-quality shred, grab your mandoline slicer! Keep your fingers safe, of course, but that tool gives you perfect, nearly translucent shreds for the best mouthfeel.

If you need another great side idea to round out your meal, check out my chicken and avocado salad for something completely different!

Estimated Nutritional Snapshot for Red Cabbage Slaw

I always keep an eye on this stuff, even when making something as simple as a side dish! Here is what you can generally expect from one serving of this easy slaw recipe. Since we are working with simple ingredients, you’ll see it’s pretty light all around.

Calories: Approximately 110 per serving
Total Fat: About 7 grams
Carbohydrates: 12 grams (with 3 grams of Fiber)
Protein: Just 1 gram
Sodium: 280 mg

Remember, these numbers are just estimates based on my measurements. If you swap the sugar for honey or add those sunflower seeds, things will shift a little bit! But overall, this is a wonderfully clean side dish. You can find more thoughts on lighter eating over at my post about light cake without butter and sugar, just for fun!

Simple Red Cabbage Slaw

Author: jekof.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and crisp slaw made with red cabbage and a light vinaigrette.

Ingredients

Scale

1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Place the sliced red cabbage in a large bowl.
In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until the sugar dissolves.
Pour the dressing over the cabbage.
Toss well to coat all the cabbage evenly.
Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

For extra crunch, add 1/4 cup of sunflower seeds.
You can substitute honey for sugar in the dressing.

Prep Time: 10 min
Cook Time: 0 min
Category: Side Dish
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 110
Sugar: 8
Sodium: 280
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 12
Fiber: 3
Protein: 1
Cholesterol: 0

Keywords: red cabbage slaw, cabbage salad, vinegar slaw, easy slaw recipe, side dish