Red Cabbage & Carrot Coleslaw

Red cabbage and carrot coleslaw is bright, crunchy, and quietly refreshing. It’s the kind of side that wakes up the plate simple vegetables, a light dressing, and just enough balance between tangy and fresh. This is everyday food that doesn’t try too hard, exactly the Let’s Veg way.

Olivia

Red Cabbage Coleslaw

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Red cabbage and carrot coleslaw made with a light, tangy dressing. A crisp, fresh Let’s Veg recipe perfect for everyday meals and sides.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 -6

Course: Side Dish

Cuisine: American

Ingredients Cooking Instructions Notes

Ingredients

  

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• 3 cups red cabbage finely shredded
• 1½ cups carrots grated
• ¼ cup red onion thinly sliced (optional)
• Dressing
• 2 tbsp olive oil
• 1½ tbsp apple cider vinegar or lemon juice
• 1 tsp honey or maple syrup
• ¼ tsp salt
• ¼ tsp black pepper

Cooking Instructions

 

1. Add shredded red cabbage, grated carrots, and red onion (if using) to a large bowl.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Pour dressing over vegetables and toss well to coat.
4. Let sit for 10 minutes to allow flavors to blend.
5. Toss again before serving.

Notes

For extra crunch, add sunflower seeds or sliced almonds

Skip sweetener for a more tangy slaw

Keeps well refrigerated for up to 24 hours

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