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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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Last Updated on July 7, 2024
This Easy & Crunchy Red Cabbage Coleslaw is the BEST healthy coleslaw that’s colorful, light and fresh. The bright and crisp raw shredded red cabbage is tossed with shredded carrots and a slightly tangy dressing made with vegan mayonnaise, apple cider vinegar, maple syrup, celery salt, salt & pepper, and a squeeze of lime juice. This summer side dish is creamy, crunchy, and comes together quickly in just a few easy steps!
I can’t say that I’ve ever been a huge coleslaw fan… I mean I like it, but I didn’t find myself craving it like I crave this red cabbage coleslaw! This slaw is so light and fresh, with a touch of creaminess and the perfect blend of tanginess and saltiness. This is definitely going to be my go-to coleslaw from now on! This salad recipe would be perfect for a potluck, picnic, cookout, barbecue, pool party, or even just served alongside vegan tacos on your next taco night!
Red cabbage. You will need 5 cups of shredded red cabbage. I bought a medium head of red cabbage and shredded my own (see below), but if you can find it pre-shredded at the supermarket that would be ok too. I would suggest cutting the cabbage yourself, as I find it tastes way crisper and fresher than using bagged shredded cabbage.
Shredded carrots. I do buy pre-shredded carrots for ease in this recipe. You’ll need 1 cup of shredded carrots.
Creamy dressing. The homemade creamy coleslaw dressing is a winner! You don’t need a ton of dressing to make this red cabbage coleslaw creamy and delicious. Dive deeper into the dressing below.
Salt & pepper. The recipe does call for salt and ground pepper, but feel free to add more to taste.
The creamy coleslaw dressing is made with just 7 simple ingredients and is adapted from the coleslaw dressing used in the Spend With Pennies coleslaw recipe.
Vegan mayonnaise. There are a few different brands that make vegan mayonnaise now (yay!) but I used Follow Your Heart Soy-Free Vegenaise.
Apple cider vinegar. You will need 1 tablespoon of apple cider vinegar to give this dressing just a little zing.
Celery salt. Don’t skip this ingredient! It adds just the perfect flavor to the slaw dressing! If you can’t find celery salt, you may also use celery seed.
Maple syrup. Instead of adding sugar, this coleslaw dressing calls for 1 tablespoon of pure maple syrup for the perfect touch of sweetness.
Salt. If you’re using celery salt, I suggest only adding salt to taste. If you are using celery seed, you may need a little bit more salt.
Pepper. I suggest adding 1/4 teaspoon of ground black pepper, plus more to taste if desired.
Lime Juice. For the final touch of tanginess, you’ll need to squeeze the juice of half of a lime into the final coleslaw salad.
We’ll start by shredding a head of red cabbage. I highly suggest cutting your own cabbage.
I have a hard time finding shredded red cabbage in supermarkets, and I much prefer the freshness of cutting my own. You want to slice the cabbage as thinly as you can, like this:
Next, sprinkle 1 tablespoon of salt over the shredded red cabbage, toss, and let it sit for an hour to draw out the excess water in the cabbage. This allows for a crunchier, less watery coleslaw.
For more instructions on how to shred red cabbage, check out this post!
In this step-by-step tutorial post you’ll learn how to easily cut and shred red or green cabbage for a variety of dishes such as coleslaw, tacos, sauerkraut, Asian-inspired noodle dishes and more!
Next, drain, rinse, and dry the cabbage. You can easily do this using a salad spinner. Then combine the shredded red cabbage and shredded carrots in a large bowl.
Make the coleslaw dressing by adding all of the dressing ingredients to a small bowl and stir/whisk together.
Pour the dressing over the shredded cabbage and carrots.
Toss everything together until all the cabbage and carrots are coated with the dressing.
For best results, cover the coleslaw and chill in the fridge for at least an hour to allow the flavors to marinate. Then serve!
Yes! You can certainly use green or white cabbage to make this coleslaw recipe. I personally love the color of the red cabbage paired with the orange carrots… what can I say? I like pretty colored food 😆💜.
🧂 Salting the shredded cabbage helps draw out any excess water. This should be the first step when making any coleslaw. This not only helps the coleslaw from getting watery, but also helps to preserve the crispness of the slaw.
To do this, add the shredded cabbage to a colander rested on top of a large bowl. Sprinkle 1 tablespoon of salt over the cabbage (use one tablespoon of salt per head of cabbage or 1 teaspoon of salt per pound of cabbage) and toss the cabbage to disperse the salt throughout. Let the shredded cabbage sit at room temperature for at least an hour, preferably more. The excess water will collect in the bowl underneath.
Rinse the shredded cabbage in the colander to remove the excess salt, and then dry the cabbage. I suggest using a salad spinner, or dry the cabbage with paper towels. Now you’re ready to make the coleslaw!
Note: salting store-bought coleslaw mix probably doesn’t need to be salted. I tried it and it wilted the cabbage 🙁 . Maybe they do this step before packaging?
I also use the salting method when making my cucumber salad recipe:
If you have an abundance of cucumbers from your summer garden, this Miso Cucumber Salad is the perfect, most delicious way to enjoy them! Sliced cucumbers tossed with shallot, cilantro, and roasted peanuts dressed in a homemade miso ginger orange dressing.
Just because I was curious, I bought a bag of coleslaw mix from the grocery store to try in this recipe. This coleslaw recipe is 100% better when using a whole head of cabbage and shredding it on your own.
When I salted the pre-bagged cabbage, the cabbage really kind of wilted and lost any crispness it had. Perhaps the stores already do this step before packaging the cabbage? All I know is that this recipe is more delicious using freshly shredded cabbage.
I know it seems a lot easier to go the pre-shredded route, but I think if you take the 5 extra minutes to cut your own cabbage you’ll enjoy this salad way more.
Yes! And actually, I found this red cabbage coleslaw to be better the next day!
After you toss everything together, keep the coleslaw stored in an airtight container for up to 5 days. Another reason why I love this recipe is that it stores well and you can make it ahead of time!
Coleslaw makes the perfect side dish at a barbecue, picnic, pool party, or cookout! But some other ideas of how to enjoy this Easy & Crunchy Red Cabbage Coleslaw:
If you like this recipe, be sure to check out these Quick & Crunchy Refrigerator Sweet Pickles:
An easy Refrigerator Sweet Pickles recipe that takes minimal ingredients and time to prepare and are ready to eat in a few days! You don't need any canning equipment, and this pickle recipe is a great way to use up leftover cucumbers from your summer garden!
Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout. This Smoked Paprika Dill Potato Salad puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
This Roasted Caesar Potato Salad is so easy to make and will definitely be a new favorite side dish at your next cookout or picnic! Made with yukon gold potatoes, celery, dill and my vegan caesar dressing for a healthy, gluten-free, vegan potato salad! Enjoy this dairy-free potato salad warm or chilled.
This Simple Vegan Roasted Potato Salad is so easy to make and will definitely be a favorite side dish at your next cookout or picnic! Made with yukon gold potatoes, celery, green onion, sweet relish, and dairy-free garlic herb dressing for the most healthy, gluten-free, vegan potato salad!
The perfect healthy, vegan side dish to bring to all your summer parties that can lead right into fall gatherings. This Green Bean Potato Salad features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in an apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds.
A vibrant and satisfying Gluten-Free Tabouli Orzo Salad bursting with freshness! This easy tabbouleh is a colorful mix of fragrant parsley, juicy tomatoes, refreshing cucumbers, aromatic mint, and hearty chickpea orzo, perfectly dressed in a tangy olive oil lemon garlic dressing. It's a feast for your senses and a nourishing treat for your body! 🌿🍅🥒
This Ants On A Log Celery Date Chicken Salad inspired by Epicurious is made with crunchy celery, sweet dates, tart green apple, shallot, and tender plant-based chicken. Toss in a simple homemade peanut butter vinaigrette and top with chopped roasted peanuts for the perfect side salad!
This Dairy-Free Mexican Street Corn Quinoa Salad is a fun spin on Mexican Street Corn! With a boost of complete protein from the quinoa and the delicious dairy-free dressing, this is sure to be on your summer picnic side dish rotation!
This vegan and gluten-free Caesar Pasta Salad is perfect as a side dish to go along with your choice of plant protein, or you can top with plant-based chicken and make it a meal! Gluten-free pasta tossed with lettuce, cherry tomatoes, a homemade vegan caesar dressing and toasted breadcrumbs.
This Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing is a true celebration of summer flavors – juicy peaches, creamy avocado, and sweet grilled corn, all dressed up in a tangy orange ginger miso dressing. It's the perfect side salad to bring to a cookout, picnic, or barbecue party and only takes 30 minutes to make!
Let me know how you like this Easy & Crunchy Red Cabbage Coleslaw below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this homemade vegan coleslaw recipe! Tag me on Instagram, Facebook, or Pinterest!
This Easy & Crunchy Red Cabbage Coleslaw is the BEST healthy coleslaw that's colorful, light and fresh. The bright and crisp raw shredded red cabbage is tossed with shredded carrots and a slightly tangy dressing made with vegan mayonnaise, apple cider vinegar, maple syrup, celery salt, salt & pepper, and a squeeze of lime juice. This summer side dish is creamy, crunchy, and comes together quickly in just a few easy steps!
Wash and shred the cabbage in thin slices. READ THIS POST FOR INSTRUCTIONS ON HOW TO SHRED CABBAGE.
Add the shredded cabbage to a colander with a bowl underneath. Sprinkle the cabbage with 1 tablespoon of salt. Toss the cabbage to evenly coat with the salt and let it sit on your counter for at least an 1 hour. This draws excess water out of the cabbage to help the coleslaw from getting watery and diluting the dressing.
After an hour, drain and rinse the shredded cabbage, then dry the cabbage in a salad spinner or using paper towels. Add the cabbage to a dry bowl then add the shredded carrots.
To make the dressing, combine all of the ingredients together in a small bowl, stir or whisk to combine.
Pour the dressing over the cabbage and carrots and toss to coat all of the cabbage and carrots with the dressing. Add more salt and pepper to taste, if desired, then cover and chill in the refrigerator for 1 hour.
Keep leftover coleslaw stored in the fridge, covered, for up to 5 days.
READ MY BLOG POST FOR TIPS AND SUGGESTIONS!
* may use celery seed instead of celery salt, but then definitely add regular salt, to taste.
** I do not recommend buying store-bought coleslaw mix for this recipe. Using a fresh, whole head of cabbage makes this coleslaw recipe 100% better and crispier!
*** Recipe adapted from Spend With Pennies
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31
Can I used bottled lime juice? I always have some in the fridge and not from concentrate
Hi there! Yes, that would be absolutely fine! 🙂
I am new on this vegan journey. I love the look of your food but there is always something missing 🥴. e.g. coleslaw.
I love the mix of colour, hadn’t thought of drying the cabbage, a brilliant idea but how do I make vegan mayonnaise?
Could you have a link to a recipe you guys all know for the uninitiated? Thanks.😀
Hi there! In my city I am able to purchase vegan mayonnaise, but it would be a good idea for me to develop my own recipe and add it to the blog!