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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
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
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
  • 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.

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
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