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.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Red Cabbage Coleslaw
Red cabbage and carrot coleslaw made with a light, tangy dressing. A crisp, fresh Let’s Veg recipe perfect for everyday meals and sides.
Ingredients
Equipment
vegetable slicer
Cooking Instructions
- Add shredded red cabbage, grated carrots, and red onion (if using) to a large bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
- Pour dressing over vegetables and toss well to coat.
- Let sit for 10 minutes to allow flavors to blend.
- Toss again before serving.
Nutrition
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