Red Cabbage And Carrot Coleslaw

Here is a simple red cabbage and carrot coleslaw you can drizzle with extra virgin olive oil for a healthy Thanksgiving

This red cabbage and carrot coleslaw works as well as a side dish during the holiday season as it does for a summer picnic. Colourful and delicious, it is a typical Mediterranean diet recipe, vegan, gluten free and easy to make. This is a simple kind of salad or side dish that can be served up with most anything else.

This is a vegan recipe for coleslaw that does not contain mayonnaise. As a result, the normal rules for storing and serving anything made with mayonnaise do not apply to this recipe.

This recipe could be made a day in advance of serving it. It probably is a good idea to allow the ingredients and flavours to set together before serving this as well.

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Red Cabbage & Carrot Coleslaw


  • Red Cabbage (a.k.a. Purple Cabbage): This variety of cabbage has a gorgeous colour, which makes it fun to use in recipes since it draws the eye. However, that intense hue also means it's packed with antioxidants (similar to blueberries & purple cauliflower), which makes it a healthy too.
  • Carrot: Pre-shredded carrot from the store.
  • Green Onion: This adds a mildly spicy bite to the coleslaw. You can substitute thinly sliced red or sweet onion if you prefer.
  • Cilantro (Optional): on't always add this to my coleslaw, but I find it super refreshing these days, especially in a slaw that's paired with a heavy & rich main course. Some of my favorite local BBQ places here in the Dallas area now have cilantro slaw on their menu, so it's starting to catch on.
  • Jalapeno (Optional): The mild heat works really well in this slaw to contrast against the tangy, sweet & bitter flavours from the rest of the ingredients.
  • Apple: You can use whatever variety you choose.
  • Apple Cider Vinegar Dressing: Make a batch in 5-minutes, taste it and adjust the ingredients to make it as sweet or tangy as you like, then mix it into the coleslaw.


  1. Make a quick batch of vinegar dressing in 5 minutes or less & set that aside so the flavours develop while you prep the rest.
  2. Core the cabbage & thinly slice it with a sharp knife. Separate out any big pieces and go over them a few times with your knife so there aren't any big chunks.
  3. Slice the green onion: Use the green part but the white part works, too.
  4. Quarter & slice the jalapeno: Remove the seeds if you want it less spicy.
  5. Cut the apple into matchstick pieces: Leave the peel on and cut into small, thin, bite-sized pieces.
  6. Toss everything in the dressing: It will be lightly dressed, so if you prefer your coleslaw saucier, double the vinegar dressing recipe and add as much as you like.
  7. Season with salt & pepper to taste
  8. Drizzle with Extra Virgin Olive Oil
  9. Serve immediately or wait and let the flavours develop

To serve this coleslaw, simply store it in the refrigerator until you are ready to serve it and stir it after you remove it from the fridge.

Then, when you are ready to serve it, simply stir the ingredients.

Adding a bit of fruit, such as raisins or dried cranberries, is a great way to give a new dimension of taste and texture to this recipe.

Another way to add texture and taste to this coleslaw recipe is to add chopped nuts such as chopped walnuts or chopped pecans.

There are some nutritional benefits from eating red cabbage. Red cabbage is loaded with potassium, Vitamin C, and Vitamin B-6. Cabbage is also a good source of fiber.

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