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square image of red cabbage slaw in a bowl with wooden spoons
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4.62 from 91 votes

Red Cabbage Slaw Recipe

Red cabbage slaw is crisp, tangy, and easy to make with a simple vinegar dressing. Perfect for tacos, pulled pork, burgers, and BBQ.
Course Side Dish
Cuisine American
Keyword red cabbage slaw, red cabbage slaw for pulled pork, red cabbage slaw recipe
Prep Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 43kcal
Author Aubrey

Equipment

Ingredients

Instructions

  • Grab a cutting board and your favorite sharp knife. Thinly slice 1/2 head red cabbage, finely chop 1/2 cup cilantro, and peel and shred 2 medium carrots using a box grater.
    shredded cabbage, shredded carrots, and chopped cilantro on a cutting board with a knife
  • Add the prepped veggies along with 1/3 cup rice vinegar, 1/2 tablespoon granulated sugar, 1/2 tablespoon honey, 1 teaspoon salt, and 1 teaspoon black pepper to a large mixing bowl. Toss everything together until well combined.
    honey being poured over veggies in a bowl for red cabbage slaw
  • Cover and allow to sit for at least an hour in the fridge or at room temperature.
    red cabbage slaw after mixing in a bowl
  • Stir once more before serving.
    red cabbage slaw in a white serving bowl with wooden spoons

Notes

  • For the best flavor, let the slaw rest for at least 1 hour before serving so the cabbage can absorb the dressing.
  • Give the slaw a good stir before serving to redistribute any dressing that settles at the bottom of the bowl.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 422mg | Potassium: 248mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4269IU | Vitamin C: 41mg | Calcium: 42mg | Iron: 1mg
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