Easy Red Cabbage Slaw

If you want to talk about a tasty and easy side dish, this is it. 6 ingredients and minimal prep time. You just need to let it hang out in the fridge for at least 30 minutes and up to a week. If you let it sit a day or more, the cabbage actually becomes lightly and pleasantly pickled. It’s nice to serve with spicy meals since the acidic bite helps calm some of the heat.

I know a lot of people like to shred or grate cabbage to make slaw, but I’ve noticed that releases a lot of moisture that tends to pool at the bottom of the bowl. I prefer to thinly slice the cabbage and then cut down any pieces that are too long. It’s still pretty easy to eat, but I don’t get that problem of liquid coming off the slaw.  The recipe calls for the addition of carrots, but it’s just as good without them.

From Recipe Zaar

Easy Red Cabbage Slaw

1 medium red cabbage, thinly sliced (about 8 cups)
4 green onions, thinly sliced (I’ve also made this with thinly-sliced red onion and it’s delicious)
1 medium carrot, grated (optional)
1/4 cup balsamic vinegar (can substitute red or white wine vinegar)
2 tablespoons sugar
1 tablespoon olive oil
salt and pepper to taste

  1. Toss vegetables in a large bowl or container with a lid.
  2. In a small microwavable bowl, combine vinegar, sugar, and oil. Microwave for 30 seconds and stir to dissolve sugar.
  3. Pour hot dressing over the vegetables and toss until well-coated. Season with salt and pepper.
  4. Cover with lid or plastic wrap. Refrigerate at least 30 minutes and up to a week. Serve cold.

I like to cut the cabbage in half, then cut each half into very thin slices.  That way, the slaw won’t get soggy or water-logged if you leave it in the fridge overnight.

I love, love, love that this dish uses so few ingredients and tastes so good. It really is the perfect side. Not to mention that it doesn’t take a lot of work to make a huge portion and it keeps a week in the fridge!

Leave a comment


  1. ggen92

     /  August 25, 2016

    So delicious!

  2. Carol

     /  July 3, 2017

    I’m going to substitute red onion instead of the green onions. Sounds like a great recipe!


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