Healthy Red Cabbage Slaw

A refreshing red cabbage slaw put together in just 10 minutes! This salad is perfect for picnics, potlucks, BBQs, lunches, or even a light dinner.

I love a light and crunchy slaw, for me it’s an exciting way to have my veggies and enjoy a combination of fresh and zesty flavors with great textures. This red cabbage slaw is perfect for potlucks, picnics, BBQ days and also great for a quick lunch or even a light dinner. It’s so easy to throw together, and it’s one of these foods that will make you feel good.

Is Red Cabbage Healthier Than White/Green Cabbage?

Both varieties are great and need to be included in our diet. However, red cabbage is richer in vitamin A, contains more antioxidants by 30%, and has more vitamin C than an orange!

The Ingredients

• Red cabbage, carrot, green chili or jalapeno, spring onions, and parsley.
• For the dressing: Olive oil, apple cider vinegar, red wine vinegar or lemon, maple syrup, cayenne or chili powder, garlic, black pepper, and salt

How to Make Red Cabbage Slaw

• Prep the veggies. Start by shredding the cabbage and the carrots. I used my Japanese shredder to shred the cabbage.
• Dice the green chili or jalapeno, and chop the green onions.
• For the dressing, mince the garlic and place all of the sauce in a small jar and shake until well combined.
• In a large bowl, add the veggies and toss with the dressing until combined. Let the slaw chill in the fridge before serving.

Looking for more tasty slaw recipes? Try my daikon (white radish) slaw!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.91 from 10 votes

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Red Cabbage Slaw

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 mins

Author: Diana

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A refreshing vegan red cabbage slaw put together in just 10 minutes! This salad is perfect for picnics, potlucks, BBQs, lunches, or even a light dinner.

4 servings

A refreshing vegan red cabbage slaw put together in just 10 minutes! This salad is perfect for picnics, potlucks, BBQs, lunches, or even a light dinner.

Ingredients

• ▢ 1 head red cabbage shredded
• ▢ 2 carrot peeled and shredded, about 3 cups
• ▢ 1 green chili or jalapeno deseeded and diced
• ▢ 2 green onions chopped
• ▢ 2 tablespoons fresh parsley

For the dressing:

• ▢ 3 tablespoons extra virgin olive oil
• ▢ 3 tablespoons apple cider vinegar or sub with red wine vinegar or lemon
• ▢ 1 teaspoon maple syrup or honey
• ▢ ⅛ teaspoon cayenne powder
• ▢ 2 cloves garlic minced
• ▢ Black pepper and salt to taste

Instructions

• Prepare the veggies. Start by shredding the cabbage and the carrots. Dice the green chili or jalapeno, and chop the spring onions.
• For the sauce, mince the garlic and place all of the sauce in a small jar and shake until it’s well combined.
• In a large bowl, add the veggies and toss with the dressing until combined. Have a taste and adjust seasonings if needed. Let the slaw chill in the fridge before serving.

Nutrition Information

Calories: 184kcal, Carbohydrates: 21g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Sodium: 118mg, Potassium: 634mg, Fiber: 6g, Sugar: 11g, Vitamin A: 7656IU, Vitamin C: 127mg, Calcium: 111mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen