Red Cabbage Slaw

This red cabbage slaw is one of those side dishes I always make a double batch of because it disappears fast. Fresh cilantro and a tangy rice vinegar dressing give this slaw a bright, fresh flavor that’s especially good with tacos, seafood, and barbecue. Even better, it tastes best after a little time in the fridge, making it an easy make-ahead side for busy dinners and cookouts.

If you’re looking for a red cabbage slaw for fish tacos, pulled pork, or grilled chicken, this recipe checks all the boxes. It’s crisp, colorful, and packed with fresh flavor without a heavy, creamy dressing. The cabbage stays crunchy while the simple dressing softens it just enough, creating a slaw that’s refreshing, tangy, and easy to pair with all your favorite meals.

Tested and Approved

My neighbor came over yesterday to ask if I had a recipe for cabbage slaw for fish tacos, and when I told her about this one, she asked for it right away. So I gave it to her only if she would give me feedback since I was still testing this one. She said it was the best coleslaw she has had for her fish and seafood dishes, and she would be using it from now on. She added a bit more cilantro because she likes a little more of that flavor, which, of course, you can do too.

What Readers Are Saying

⭐⭐⭐⭐⭐
“This was so good and I really wanted to grab the bowl of it and run home. I’m looking forward to making it as a stand-alone side (well, maybe for me the main dish).” – TJ

Ingredients

Fresh vegetables: Red cabbage, carrots, and cilantro form the base of this colorful slaw. The cabbage provides plenty of crunch, the carrots add a touch of natural sweetness, and the cilantro adds a fresh, bright flavor. If you enjoy extra herb flavor, feel free to add more cilantro or toss in some thinly sliced green onions.

Dressing: Rice vinegar, honey, and sugar create a tangy dressing with just enough sweetness to balance the cabbage. Rice vinegar has a lighter, milder flavor than apple cider vinegar, which helps keep the dressing crisp and refreshing.

Seasonings: A simple combination of salt and pepper ties everything together and enhances the fresh flavors of the vegetables.

Substitutions & Variations

This simple slaw is easy to adjust to your taste. After mixing everything together, taste it and add a little more vinegar, honey, salt, or pepper as needed.

• Swap the vinegar. Apple cider vinegar works well as a substitute for rice vinegar and adds a slightly stronger tang.
• Adjust the sweetness. Add a little extra honey if you prefer a sweeter slaw, or reduce it for a more tangy flavor.
• Use green cabbage. Green cabbage can be substituted for red cabbage, but the slaw will have a milder flavor and less vibrant color.
• Skip the cilantro. If you’re not a fan of cilantro, leave it out or replace it with chopped parsley for a fresh herbal note.
• Add a little heat. Thinly sliced jalapeño or a pinch of crushed red pepper flakes pairs well with the tangy dressing.

How To Make Red Cabbage Slaw

Add the shredded cabbage, carrots, cilantro, rice vinegar, honey, sugar, salt, and pepper to a large mixing bowl. Toss until everything is evenly coated in the dressing.

For the best texture, slice the cabbage as thinly as possible so it softens slightly as it rests. Cover the bowl and refrigerate for at least 1 hour before serving. The resting time allows the cabbage to absorb the dressing while staying crisp and crunchy. Give the slaw one more toss before serving to redistribute any dressing that settles at the bottom of the bowl.

Good to Know

A few simple tricks will help you get the crunchiest, most flavorful slaw every time:

• Use a sharp knife or mandoline for thin, even cabbage slices.
• Chill the slaw in the refrigerator while it rests for the freshest flavor and crunch.
• If making it a day ahead, drain off any excess liquid and toss again before serving.

FAQ

Can I use bagged coleslaw mix instead of a head of cabbage?

You can, but I don’t recommend it for this recipe. Freshly sliced red cabbage has a crisper texture and more vibrant color than most packaged coleslaw mixes. Since red cabbage is the star of this slaw, starting with a fresh head gives you the best crunch and flavor. Bagged mixes also typically contain green cabbage and carrots, which will change the look and texture of the finished dish.

Should I salt the cabbage before making slaw?

It’s optional. If you prefer an extra-crisp slaw with less liquid in the bowl, toss the sliced cabbage with a little salt and let it sit for about 1 hour. The salt will draw out excess moisture from the cabbage. Afterward, drain off the liquid and lightly pat the cabbage dry with paper towels before continuing with the recipe. For most occasions, I skip this step and simply let the slaw rest in the dressing before serving.

Storage and Make Ahead

If you keep this slaw in the refrigerator for a couple of days, make sure to stir it well each time you dish some out so the juices and dressing mix in again. 

I wouldn’t keep it for more than 3 days, as the cabbage and carrots will become very soggy and start to smell.

What to Serve with Red Cabbage Slaw

This crunchy vinegar slaw is especially good with recipes that benefit from a fresh, tangy contrast. Try serving it with:

• Fish Tacos
• Grilled BBQ Chicken Legs
• Crock Pot Pulled Pork
• Grilled Bacon Wrapped Shrimp Tacos
• Best Ever Burgers

*This post originally posted on 02/03/2014.