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This Red Cabbage Slaw is an EASY coleslaw recipe that pairs well with anything. A no mayo coleslaw that can be made ahead of time!
This red cabbage slaw recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (using vegan mayo).
Red Cabbage Slaw is full of crisp, fresh veggies in a light and tangy dressing. Serve with fish tacos or ribs for the perfect summer meal!
This red cabbage slaw made with sliced red cabbage, grated carrots, and walnuts tossed in a creamy dressing makes a colorful, crunchy side dish.
Steps. Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice each quarter very thinly using a sharp knife, or process using the slicing attachment of a food processor. Place the shredded cabbage in a large mixing bowl. Add the grated carrots and apple if using.
Who would've thought that red cabbage slaw could be so dang tasty? Trust me, this stuff is delicious! Finely sliced red cabbage, matchstick carrots, and herbs tossed with a killer dressing made of olive oil, lime juice, honey, and garlic. It’s the perfect way to jazz up any dish.
Red cabbage, jalapeno, and carrots are dressed with a bright sweet and spicy dressing in this easy red cabbage slaw recipe. Perfect for BBQs or healthy meal prep.
Ratings. Light, crunchy, slightly creamy, sweet and tangy, this Red Cabbage Slaw is very easy to make and a fantastic side dish that pairs so well with all your summer favorites. Bring it to a potluck and watch it disappear! We love serving it with pulled pork, grilled chicken, burgers, fish tacos, and more. This post may contain affiliate links.
Red Cabbage Slaw is a crunchy, flavorsome side dish that will pair beautifully with all your main dish meals this summer! Red cabbage and carrots are thinly sliced and doused in a tangy, and slightly sweet vinaigrette in under 30 minutes. Your backyard BBQ won’t be complete without this red cabbage slaw recipe on the menu. Reasons You’ll Love This.
We dress this red cabbage slaw with a delightful homemade honey-mustard dressing. It’s tangy and crisp, and it comes together in a flash.