Red Cabbage Coleslaw Recipe
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Jump to RecipeThis red cabbage coleslaw is the perfect picnic side, pot luck dish, or salad for your summer BBQ. Its a little savory, a little sweet, and loaded with fresh vegetables for a bright crunch.
A tasty BBQ side dish or party salad, this is one rainbow coleslaw everyone at the table will love!
If you want a crowd pleasing side dish for your next summer BBQ, this crisp and refreshing summer coleslaw recipe is for you! I used shredded red cabbage for this coleslaw to highlight it’s sweet flavor and bright color.
Instead of using coleslaw mix, I chopped up an extra head of red cabbage I had in my fridge, and added some green cabbage and carrots for color. This beautiful and vibrant salad is great for your next summer potluck!
This Vegan Red Cabbage Coleslaw Recipe Is:
- Sweet
- Creamy
- Tangy
- Savory
- Loaded with fresh vegetables and nuts
- Vegetarian and gluten free, and very easy to make vegan.
Fresh coleslaw is so yummy served with anything coming off the grill. Its awesome with veggie burgers, hot dogs, fresh grilled corn, or any salad. This honey mustard salad is actually loaded with tons of vegetables in it, so it has a nice refreshing crunch in eat bite.
30 Minute Coleslaw for Entertaining
This coleslaw with red cabbage what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a quick homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a easy side dish can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
Ingredients In Red Cabbage Coleslaw
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Red Cabbage: for a pop of extra color
- Carrots: for sweetness and crunch
- Maple Syrup
- Mayonnaise: I like to use this dairy free mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my dairy free recipe... it’s creamy but still plant based.
- White Balsamic Vinegar – this may seem like a very specific ingredient but it is THE secret vinegar to make the best coleslaw. I swear by it! It’s the secret to the perfect coleslaw or kidney bean salad. When I can find this on sale, I stock up.
- Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder is great to add a subtle hint of flavor
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to all my coleslaw recipes.
- Salt & Pepper
A No-Cook Coleslaw Recipe That’s Perfect for Summer
This no-cook red cabbage coleslaw is a quick and simple recipe. I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here!
This coleslaw comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just use fresh veggies and a few pantry staple ingredients and you have a quick meal ready in no time. And very little to clean up afterwards… an added bonus!
How Do I Make Red Cabbage Coleslaw?
- Get a large serving bowl, the biggest you have!
- Add all the ingredients together and mix well to combine.
- Allow coleslaw to sit in the refrigerator for at least one hour before serving, but preferably overnight.
More Creamy Summer Salad Recipes We Love!
White Fence Farm Kidney Bean Salad: Copy Cat Recipe
Creamy Tortellini Salad Recipe
Pesto Chickpea Salad Sandwich Recipe
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Red Cabbage Coleslaw
Ingredients
- 1 small head red cabbage shredded or finely chopped, about 6 cups
- 1/2 small head green cabbage shredded or finely chopped, about 3 cups
- 2 carrots spiralized or thinly sliced
- 1 cup vegan mayo
- 1/4 cup white balsamic vinegar
- 1 tablespoon agave nectar for sweetness
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon Black Pepper
Instructions
- Get a large serving bowl, the biggest you have!
- Add all the ingredients together and mix well to combine.
- Allow coleslaw to sit in the refrigerator for at least one hour before serving, but preferably overnight.
Nutrition
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