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Home » Side Dish » Simple Red Cabbage Slaw.

Simple Red Cabbage Slaw.

Sep 21, 2021 by Kelly Roenicke · 5 Comments

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easy slaw

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.

red cabbage slaw in a bowl

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 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.

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.

red cabbage and carrots in a food processor

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

What to serve with cabbage slaw

  • Simple Beans and Rice
  • Roasted Chicken Legs
  • Chicken Salad Sandwiches
  • Best Vegan Cornbread
carrot and red cabbage cole slaw in a white bowl

Disclosure: This post contains affiliate links.

Recipe

This simple red cabbage slaw is so easy to throw together. Lots of fresh veggies and a tasty dressing made with just a few ingredients! Vegan and gluten free.

Simple Red Cabbage Slaw.

Kelly Roenicke
This simple red cabbage slaw has a sweet and tangy dressing that you're sure to love! Serve this as a side dish at your next barbecue.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American, Dairy Free, gluten free, vegan.
Servings 6
Calories 138 kcal

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
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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.

Notes

If you do not have a food processor, you can grate the vegetables with a box grater, or use a mandolin.
You could also finely slice the cabbage with a sharp knife, but the food processor or grater is best so that it’s really nicely shredded.
Store leftovers in the refrigerator. They should stay fresh for about 5 days.

Nutrition

Calories: 138kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 168mgPotassium: 384mgFiber: 3gSugar: 12gVitamin A: 2182IUVitamin C: 105mgCalcium: 68mgIron: 1mg
Keyword mayo free
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

This post was originally published in April 2014. It has been updated.

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Salad, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    January 22, 2020 at 2:41 am

    5 stars
    Delicious recipe!

    Reply
  2. Natalie @ Tastes Lovely

    April 18, 2014 at 12:47 pm

    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.

    Reply
    • Kelly

      April 22, 2014 at 10:29 am

      I know, cooked cabbage is just not my thing at all! Hooray for coleslaw!

      Reply
  3. Lisa Howard

    April 18, 2014 at 11:47 am

    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!!!

    Reply
    • Kelly

      April 22, 2014 at 10:28 am

      Darryl’s mom loves sauteed cabbage, too! I hope you had a happy Easter!

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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