Tangy and crisp Red Cabbage Slaw is the perfect side dish for your street tacos, fried fish, chicken, and pulled pork sandwiches!
Each time I make my favorite Pork Tenderloin I grab this recipe too and mix up a double batch. Because everyone wants seconds of my red cabbage coleslaw recipe.
If you have been trying to find a bright and fresh red cabbage for tacos, you need to try this one! This red cabbage slaw has the perfect balance of crunch and tangy juices and goes with practically everything.
RED CABBAGE SLAW
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My neighbor came over yesterday asking 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.
Vegetables: Red Cabbage, carrots, and cilantro make up the base for this colorful and light slaw. Sometimes I even add in some thinly sliced green onions too!
Dressing: A sweet and tangy combination of vinegar, sugar, and honey to complement the strong flavors of the cabbage and carrots. If you don’t have honey on one hand, you can use agave or maple syrup.
Seasoning: Salt and pepper finish off the flavor combination of this delicious side dish.
You can personalize this recipe easily once you taste it, and decide if your slaw needs more or less vinegar or honey, or more salt and pepper, and add little bits at a time and give it another stir.
If you keep it in the refrigerator for a couple of days make sure to stir it well each time you are going to dish some out so the juices and dressing get mixed in again. I wouldn’t keep it for more than three days as the cabbage and carrots will become very soggy and starts to have a smell.
How To Make Red Cabbage Slaw
This recipe couldn’t be easier!
Once you have your shredded cabbage, shredded carrots, and cilantro prepared all you need to do is mix everything together in a large bowl and serve it. Then let everything rest for 1 hour before serving. Just be sure to give it another stir before digging in.
Red Cabbage Slaw will become your favorite topping for all kinds of summer sandwiches and tacos, and pairs perfectly with every kind of protein you could serve. Lobster rolls, barbecue sandwiches, chicken, fish, and pork tenderloin will all taste great with this slaw on the side.
Are there different types of slaw?
Technically no. All cabbage salads whether creamy coleslaw or vinegar sauced slaw (like this one). They’re the same thing in terms of name.
The style of slaw is based on region and personal preference. It’s kind of like having different types of barbecue in different areas.
Why is cabbage salad called coleslaw?
The term “coleslaw” comes from Dutch, “kool” meaning cabbage and “sla” meaning salad. Koolsla is cabbage salad and then the term was converted to the English coleslaw.
Other Real Housemoms Recipes You’ll Enjoy:
- Carrot and Apple Slaw
- Fish Tacos with Red Cabbage Slaw
- Citrus Cilantro Slaw
- Bacon Broccoli Slaw
- More Side Dish Recipes…
Tools used to make this Red Cabbage Slaw recipe
Grater: Great for cheese, but this grater also works perfectly for shredding carrots and other veggies!
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have the right size bowl for all my mixing needs.
*This post originally posted on 02/03/2014.
- 1/2 head red cabbage thinly sliced
- 1/2 cup cilantro chopped
- 2 medium carrots peeled and shredded
- 1/3 cup rice vinegar
- 1/2 tablespoon sugar
- 1/2 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
- Add all of the ingredients to a large mixing bowl. Toss everything together until well combined.
- Cover and allow to sit for at least an hour in the fridge or at room temperature.
- Stir once more before serving.