Red Cabbage Slaw

Red Cabbage Slaw

This recipe for red cabbage slaw will suit all of your summertime requirements. BBQ planned? Serve it with bacon-jalapeno corn salad and red potato salad. Planned picnic? This slaw really tastes better after a few hours on the go because the lime-honey vinaigrette softens into it. Serve it with fruit salad and chicken salad sandwiches. It goes without saying that you could serve the slaw as a typical weeknight supper side with rotisserie chicken for a very quick meal or grilled beer brats if you want something German-inspired.

It can be intimidating to slice cabbage into small strips. If you’re looking for some expert advice, check out our helpful guide to chopping up a cabbage. Alternately, cut the half into quarters and run through the food processor’s slicing disc. It’s worth getting out the device to find strips that are thin enough to soften in the acidic vinaigrette.

This slaw is adaptable to changes. Replace the red cabbage with green if you like it better. Alternatively, if you’re sensitive to heat, be sure to remove all the seeds from the jalapeno or simply skip it. Without it, the slaw will still be excellent.

For up to 3 days, store leftover slaw in the refrigerator in an airtight container. Re-incorporate the dressing by stirring just before serving.

Red Cabbage Slaw


  • 1/4 c. fresh lime juice
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 clove garlic, minced
  • 2 tsp. kosher salt
  • 6 c. thinly sliced red cabbage (from about 1/2 medium head)
  • 1 c. shredded carrot (from about 1 large)
  • 1/2 c. cilantro, roughly chopped
  • 1 jalapeño, seeded and thinly sliced
  • 1 shallot, thinly sliced


  • Mix the lime juice, oil, honey, salt, and garlic in a big bowl. Add the jalapeno, shallot, cilantro, cabbage, and carrot and toss to combine. Serve right away.
  • Slaw can be prepared three days in advance. Chill before storing in an airtight container.

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