Crunchy red cabbage slaw with a tangy dressing is packed with fresh flavor and simple ingredients. This colorful, delicious and easy side dish is perfect for fish tacos, pulled pork sandwiches, burgers and grilled chicken, meat, or fish.
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Traditional coleslaw recipes are usually made with green cabbage, but I think you're goinig to love this red cabbage coleslaw just as much or even more.
The purple cabbage is perfectly complimented with shredded carrots, red onion, and my secret ingredient, fennel. Fennel is a bulb with a slight licorice flavor and a delicious crunch. The homemade honey and lime coleslaw dressing is tangy and just a little bit sweet with a touch of honey.
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Why you're going to love purple cabbage coleslaw
- Simple Ingredients: This red cabbage slaw requires only a handful of ingredients, most of which you can easily find at the grocery store and in your pantry.
- Healthy: Red cabbage contains ten times more vitamins than green cabbage. This cruciferous vegetable is also rich in essential nutrients like fiber, vitamin C, and antioxidants.
- Versatile Side Dish: Purple cabbage slaw is a great side dish for any main course. The tangy red cabbage slaw pairs wonderfully with grilled chicken, fish tacos, pork tenderloin, or even as a standalone salad.
- Delicious: The combination of red cabbage, carrots, fennel, and a tangy apple cider vinaigrette will make your taste buds happy. Say goodbye to bland and boring coleslaw!
- Easy to Make: With a few simple steps, you can whip up this easy recipe in no time. The shredded cabbage and other veggies can be prepared using a food processor or a sharp knife and a cutting board, making the process quick and hassle-free.
Ingredient notes
- Red Cabbage: Fresh red cabbage forms the base of the slaw, with its vibrant purple hue and satisfying crunch. You can find this cabbage year round at your grocery store or farmer's market.
- Carrots: Shredded carrots add a touch of sweetness and more bright colors to this red cabbage salad recipe.
- Fennel: With its mild licorice flavor, thinly sliced fennel gives this tangy red cabbage slaw recipe a unique, slight licorice flavor and extra texture to this crunchy salad.
- Red Onion: Sliced red onion gives the homemade coleslaw a subtle bite and complements the tangy dressing.
- Lime Juice: Freshly squeezed lime juice gives the slaw a refreshing citrusy tang.
- Apple Cider Vinegar: This vinegar works particularily well with red cabbage, but you can substitute white wine vinegar or red wine vinegar.
- Olive Oil: Extra virgin olive oil works best.
- Honey: Just a touch of honey balances the tang with a hint of sweetness. You can substitute pure maple syrup to make this a vegan salad.
- Salt & black pepper.
How to make it
- Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, and salt. Or whisk together in a small bowl.
- In a large bowl, toss together cabbage, fennel, carrot and onion.
- Pour dressing over vegetables and toss to combine.
Helpful tips
- Less work: Buy pre shredded cabbage and carrots to make the recipe even quicker and easier.
- Grate Carrots: Use a box grater or food processor for grating carrots.
- Let it chill: After tossing the salad together, cover with plastic wrap and let it chill in the fridge for a couple of hours. This will allow the flavors to blend.
- Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
- Freezing: Because the homemade dressing has no mayonnaise, the slaw freezes well. Put it in a freezer bag or container and freeze for up to 3-4 months. Defrost in the fridge.
How to shred cabbage
You can use a mandolin, or a food processor to shred the cabbage. You can also use a chef's knife and shred it on a cutting board. Here's how:
- Remove the tough outer leaves of the red cabbage. Slice off the root end.
- Place the cabbage on a cutting board and use a large sharp knife to slice it in half through the core.
- Cut out the core from each half and discard it.
- Lay one cabbage half cut side down on the cutting board and slice it into thin shreds using a sharp knife.
- Repeat the process with the remaining cabbage half.
How to slice a fennel bulb
Again, you need a sharp knife and a cutting board to slice the fennel:
- Trim off the fennel stalks and fronds.
- Cut the fennel bulb in half lengthwise and remove the tough core.
- Lay the fennel halves flat on the cutting board and thinly slice them crosswise.
Variatons
- Cabbage: You can use a combination of red cabbage and green cabbage or napa cabbage.
- Sweeter: If you like a sweet dressing, add another tablespoon of honey to the dressing. You can also substitute the same amount of sugar instead of honey, or use maple syrup for a vegan coleslaw.
- Spice: Add cayenne pepper or crushed red pepper flakes for a kick of heat. Or finely chop a jalapeno and add it to the salad ingredients.
- Creamy: If you prefer a creamy coleslaw, make the dressing by combining a ½ cup mayonnaise, 2 tablespoons of sugar, 1 tablespoon of lemon juice, 1 tablespoon of vinegar, salt & pepper to taste.
- Apples: Change the fennel for thinly sliced apple. Green apples, like granny smith, are perfect. You can also use jicama or radish, especially diakon radish.
- Seeds: Add sunflower seeds, caraway seeds, or celery seeds.
- Garnish: Garnish the cabbage salad with green onions, fresh parsley, fresh cilantro, fresh dill, or any fresh herbs.
Serving suggestions
This salad is a perfect slaw for serving alongside just about any meal. We love it with grilled chicken thighs, blackened cod, pork tenderloin, or steak. It's a natural for fish or shrimp tacos, burgers, or lettuce wraps.
More purple cabbage recipes:
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Red Cabbage Slaw
Ingredients
- ½ head red cabbage shredded (about 6 cups))
- 1 fennel bulb trimmed, and cut into thin strips
- 2 carrots peeled and shredded
- ½ red onion thinly sliced
- 2 tablespoon fresh lime juice
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Use a small jar with a lid to shake together the lime juice, oil, vinegar, honey, salt, and pepper. Or whisk together in a small bowl.
- In a large bowl, toss together cabbage, fennel, carrot and onion.
- Pour dressing over vegetables and toss to combine
- Cover and refrigerate for at least two hours.
- Before serving, toss again
Notes
-
- Less work: Buy pre shredded cabbage and carrots to make the recipe even quicker and easier.
-
- Let it chill: After tossing the salad together, cover with plastic wrap and let it chill in the fridge for a couple of hours. This will allow the flavors to blend.
-
- Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
- Freezing: Because the homemade dressing has no mayonnaise, the slaw freezes well. Put it in a freezer bag or container and freeze for up to 3-4 months. Defrost in the fridge.
- Storage: Store leftover red cabbage slaw in an airtight container in the fridge for up to 4-5 days.
Ann
I love coleslaw, but have not tried making with red cabbage. I love the colors, very summer-ish! Thanks for the share!
Sharon
This fennel cabbage slaw has tons of flavor and went perfectly as s side for BBQ ribs! Can't wait to try it again on sandwiches.
Colleen
Glad to hear that you enjoyed this recipe, Sharon!
Lisa
Such a delicious slaw! I love having this at a summer BBQ and no mayo so it's ok to keep out a bit longer than a creamy based slaw.
Colleen
Hi Lisa, I'm so happy you loved this salad! Thanks for commenting.
Jessica
Can't wait to bring this to our family picnic this weekend! It is so beautiful and colorful, so much better than boring pale slaw, lol! Thanks for an inspired recipe 🙂
Colleen
You're welcome, Jessica. Enjoy!
Kim
This slaw was delicious! I loved how the fennel paired so well with the cabbage. Definitely making this all summer!
Colleen
This is great to hear, Kim! Thanks for commenting.
Sara Welch
Enjoyed this on pulled pork sandwiches and it was the perfect touch of flavor! Quick, easy and delicious; definitely a new favorite recipe!
Colleen
Hi Sara. Pulled pork is a perfect match for this red cabbage slaw. Thanks for the great feedback!
Andrea
Red cabbage and fennel? Sounds fabulous and it's a perfect side dish for a picnic or BBQ.
Heidy
I love red cabbage, and this really challenges plain old bland coleslaw! Love the crunch and texture with all that delicious flavor.
Colleen
Glad you enjoyed, Heidy!
Cara Campbell
I made this as a topping for tacos, and it was perfect! Great texture, and so beautiful!
Colleen
Great to hear that this red cabbage slaw was a hit, Cara!
Cathleen
I was looking for a side dish to bring to a barbecue this weekend, and I think I found the ONE. Thank you so much for sharing this recipe 🙂
Colleen
Enjoy, Cathleen!
Nathan
I love this cabbage slaw, such a great blend of flavors, and perfect for a refreshing summer side! I'll definitely be keeping this recipe in my back pocket, thanks for sharing 🙂
Colleen
Hi Nathan. I'm so happy that you loved the recipe. Thanks for your feedback!
Margaret@Kitchen Frau
That is one beautiful looking salad - art in a bowl. At this time of year when everything is still white outside for us, a pop of colour is really appreciated. (I love the ginger in the dressing!)
Colleen
Thanks so much, Margaret! I love colour at this time of year, too. And the ginger makes the dressing divine! 🙂
Dina
Hi Colleen, this looks fresh and delicious. I like the daikon in it too. Inspiring.
Colleen
Thanks Dina! Daikon are so large and I had 1/2 of one left from another recipe. I worked out well in this salad.
Gabrielle @ eyecandypopper
I do love science but I'm also a firm believer in common sense and listening to our bodies, so I totally get what you mean. This salad just screams freshness and good for us nutrition! Yum! Love all the colours.
Colleen
Thanks Gabby! You're right, it's all just common sense, isn't it?
Kelly Ohnona
this is totally my type of salad! Adding it on my to-do list!
Colleen
Thanks Kelly! We loved it. 🙂 Hope you do, too!