Crisp red cabbage, carrots, and peppers are coated with a tangy dressing to make this simple slaw. If you’re not a fan of mayo, this slaw is for you! It’s a great side dish for chicken, pork, or burgers.
Coleslaw is a great side dish, especially when you want a recipe you can make ahead of time. It goes really well with lots of main dishes. If you’re having a barbecue, coleslaw is the perfect side to serve with burgers, sloppy joes, or grilled chicken.
We like creamy coleslaw, like this Vegan KFC Copycat Coleslaw, and we also love lighter versions, like this mayo free slaw.
If you love tangy dressings, this is the recipe for you! The dressing is simply vinegar, olive oil, sugar, salt, and celery seed. It couldn’t be any easier.
Special Equipment
I love to use a food processor to shred cabbage – it shreds it so quickly and easily. If you don’t have a food processor, you could use a box grater or even just slice it very thin with a sharp knife.
Substitutions
- use green cabbage if you prefer, or a mix of red and green cabbage
- use a different oil if you don’t have olive oil
- you can leave the peppers out if needed
- leave out the celery salt if you’re not a fan, but I think it adds a lot of flavor
Variations
- Try adding some sunflower seeds for a little more crunch
- Some grated celery could be a nice addition to this slaw
- If you like fresh herbs, try adding some Italian parsley or cilantro
Serving Suggestions
Serve this slaw with:
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Recipe
Simple Red Cabbage Slaw.
Ingredients
- 1 small red cabbage to make about 4 cups shredded cabbage
- 1 red pepper
- 1 large carrot
- 5 Tablespoons white vinegar
- 3 Tablespoons olive oil
- 3 Tablespoons sugar
- â…“ teaspoon salt
- ½ teaspoon celery salt
Instructions
- Fit your food processor with the shredding disc.
- Core the cabbage, and cut into pieces that will fit into the chute of your food processor.
- Shred the cabbage with the food processor.
- Peel the carrot, and shred with the food processor. Core the pepper, and shred it as well.
- Mix the sugar, oil, vinegar, celery seed, and salt together in the bottom of a large bowl.
- Add the shredded cabbage, red peppers, and carrots, and stir to combine.
- Season with more salt if needed. Serve immediately.
Katie
Delicious recipe!
Natalie @ Tastes Lovely
I *hate* cooked cabbage, but love raw cabbage. Coleslaw is the best! So pretty when it’s all red cabbage. And you had me laughing about your son not liking the seeds. Haha! I was the same way with nuts when I was little.
Kelly
I know, cooked cabbage is just not my thing at all! Hooray for coleslaw!
Lisa Howard
You have no idea how many nights I sauteed purple/red cabbage for dinner. It is a stand alone dish for me. Thanks for this recipe. You are solely responsible for opening my eyes to something than the same old same old!
Happy, Happy Easter to you and your family!!!
Kelly
Darryl’s mom loves sauteed cabbage, too! I hope you had a happy Easter!