Delish editors handpick every product we feature. We may earn commission from the links on this page.

Red Cabbage Slaw

New! You can now save recipes. It's free!
red cabbage slaw

This red cabbage slaw recipe is perfect for all your summer needs. Having a BBQ? Serve it alongside red potato salad and bacon jalapeño corn salad. Picnic plans? This slaw actually improves with time, softening into the lime-honey vinaigrette, so it'll do well after a few hours on the move. Pair it with chicken salad sandwiches and fruit salad. Of course, you could serve the slaw as a regular weeknight dinner side with rotisserie chicken for a very quick meal, or grilled beer brats if you want something German-inspired.

Slicing cabbage into thin strips can be intimidating. Here's our handy guide to cutting up a cabbage if you want some pro tips. Or, slice the half into quarters and feed through the slicing disk of a food processor. You're looking for strips that are small enough to soften in the acidic vinaigrette, so it's worth pulling out the gadget.

This slaw is forgiving to modifications. If you prefer green cabbage, sub it in for the red. Or, if you're sensitive to heat, make sure to pull all the seeds out of the jalapeño, or just skip it entirely. The slaw will still taste delicious without it.

Refrigerate leftover slaw in an airtight container for up to 3 days. Stir before serving to reincorporate the dressing.

Advertisement - Continue Reading Below
Save Recipe
Yields: 6 - 8 servings
Prep Time: 0 hours 30 mins
Total Time: 0 hours 30 mins
1/4 c.

fresh lime juice

3 tbsp.

extra-virgin olive oil

1 tbsp.



clove garlic, minced

2 tsp.

kosher salt

6 c.

thinly sliced red cabbage (from about 1/2 medium head)

1 c.

shredded carrot (from about 1 large)

1/2 c.

cilantro, roughly chopped


jalapeño, seeded and thinly sliced


shallot, thinly sliced

  1. In a large bowl, whisk lime juice, oil, honey, salt, and garlic. Add cabbage, carrot, cilantro, shallot, and jalapeño and toss to coat well. Serve immediately.
  2. Make Ahead: Slaw can be made 3 days ahead. Store in an airtight container and chill.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Advertisement - Continue Reading Below
More From Summer Favorites