Red Cabbage and Carrot Coleslaw Recipe

Red Cabbage and Carrot Coleslaw is an absolute showstopper when it comes to salads—vivid, crunchy, and ridiculously simple to prepare, yet totally irresistible on any table. Its bright colors practically invite you to dive in, and the combination of crisp cabbage and carrots tossed in a tangy-sweet honey vinaigrette really makes your taste buds sing. Whether you’re planning a summer picnic, a family barbecue, or just need a refreshing side dish, this recipe will quickly become your new favorite way to jazz up any meal.

Ingredients You’ll Need

Gathering the ingredients for this Red Cabbage and Carrot Coleslaw is as easy as it gets, and each one has a distinct role to play. The fresh veggies create that signature crunch, while the sweet and zesty dressing brings all the flavors together for a dish that’s as colorful as it is delicious.

• Red Cabbage: The vibrant star of the dish; shred it finely for the perfect texture and a beautiful pop of color.
• Carrots: Grate or spiralize for a naturally sweet crunch that complements the cabbage perfectly.
• Apple Cider Vinegar: Adds a crisp, tangy note that balances out the sweetness of the honey.
• Extra Virgin Olive Oil: A light drizzle that brings everything together, giving a smooth richness to the dressing.
• Honey: All you need is a touch to mellow out the tang and tie the flavors together without overpowering them.
• Seasonings (Salt, Pepper, All-Purpose): These essentials boost the flavors—season to taste for your perfect blend.
• Optional: Dried Fruit, Seeds, Chopped Nuts, Scallions: These add-ons let you personalize your coleslaw with texture, color, and a little extra flavor punch.

How to Make Red Cabbage and Carrot Coleslaw

Step 1: Combine the Veggies

Start by placing the shredded red cabbage and carrots in a large mixing bowl. This is truly the heart of our Red Cabbage and Carrot Coleslaw—the beautiful contrast of purple and orange is eye-catching, and gives every forkful a satisfying crunch. Give everything a good toss with your hands or tongs so the veggies are evenly mixed.

Step 2: Whisk the Dressing

In a medium bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, and your chosen seasonings. Keep whisking until the dressing looks nicely emulsified and tastes just the way you like it: zippy, slightly sweet, and well seasoned. This dressing is what transforms humble veggies into your new favorite coleslaw.

Step 3: Toss and Dress

Pour about half of the dressing over the cabbage and carrots, then toss everything thoroughly so that all pieces are kissed by that vinaigrette. If the slaw looks a bit dry or you want more flavor, slowly add the remaining dressing, continuing to toss until you reach your desired coating. You want the veggies to be well coated, but not swimming in liquid.

Step 4: Chill and Let the Flavors Mingle

Pop the bowl of coleslaw in the refrigerator for at least one hour. This resting period is absolutely worth it! It allows the cabbage and carrots to soften just a bit and absorb all those bright flavors, making your Red Cabbage and Carrot Coleslaw even more delicious when you serve it.

Step 5: Add Optional Toppings and Serve

Right before serving, toss in any desired extras—think sweet dried cranberries, sunflower seeds, crunchy nuts, or a sprinkle of fresh scallions. These are more than just a garnish, they take your coleslaw from everyday to extraordinary. Scoop it onto your platter and enjoy!

How to Serve Red Cabbage and Carrot Coleslaw

Garnishes

For a dash of flair, sprinkle your Red Cabbage and Carrot Coleslaw with toasted seeds, fresh herbs like parsley or cilantro, or a handful of crushed nuts. Not only does this add texture and a pop of color, it’s also a little invitation for everyone to dig in. Scallions or green onions lend freshness that balances the richness of your main dressing.

Side Dishes

This colorful coleslaw is a total crowd-pleaser next to smoky grilled meats, burgers, or sizzling veggie skewers. It pairs wonderfully with barbecue, roasted chicken, or as part of a picnic spread alongside sandwiches and potato salad. The acidity and crunch wake up heavier dishes, making them feel lighter and fresher with every bite.

Creative Ways to Present

Don’t be afraid to think outside the bowl! Try heaping your Red Cabbage and Carrot Coleslaw onto sliders, tacos, or even inside wraps for an unexpected burst of flavor. Serve it in lettuce cups for a fun, handheld appetizer, or top individual plates with a sprinkle of feta or goat cheese for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Red Cabbage and Carrot Coleslaw is fantastic for make-ahead meals, as the flavors only deepen after a bit of time in the fridge. Store leftover coleslaw in an airtight container; it’ll stay fresh and crunchy for up to three days. Give it a quick toss before serving again to redistribute the dressing.

Freezing

While it’s tempting to make extra for later, this coleslaw is best kept out of the freezer—the vegetables tend to lose their crisp texture and become watery once thawed. If you must prep ahead, consider freezing the grated veggies separately (without dressing), and mix in your vinaigrette just before serving.

Reheating

No reheating needed! Red Cabbage and Carrot Coleslaw is meant to be served cold or at room temperature. If it’s been in the fridge, just let it sit out for ten minutes before serving to take the chill off and bring forward its best flavors.

FAQs

Can I use green cabbage instead of red?

Absolutely! While red cabbage brings extra visual appeal and a slightly earthier flavor, green cabbage works just as well for this recipe. Mixing both varieties can be extra fun and colorful.

What other sweeteners can I use besides honey?

If you prefer, you can swap honey for maple syrup or agave nectar. Each gives a slightly different flavor profile but will still add that signature hint of sweetness to the coleslaw.

How can I make this Red Cabbage and Carrot Coleslaw vegan?

Simply replace the honey with a plant-based sweetener like maple syrup or agave, and the rest of the recipe stays naturally vegan and delicious for everyone to enjoy.

Is it necessary to let the coleslaw sit before serving?

Yes, letting your Red Cabbage and Carrot Coleslaw chill for an hour helps the flavors blend beautifully and softens the veggies just enough for that classic coleslaw feel. If you’re in a rush, though, it’s still tasty served right away!

What’s the best way to shred cabbage and carrots?

You can use a sharp knife for thin slices, a box grater, or even a food processor. Spiralizers work well for carrots if you like that extra visual interest. The key is to keep everything as uniform as possible for the best texture in every bite.

Final Thoughts

If you’re looking for a dish that’s as beautiful as it is tasty, I can’t recommend Red Cabbage and Carrot Coleslaw enough. Each bite is fresh and crunchy, with a tangy-sweet zing that always leaves people coming back for more. Give it a try and let this coleslaw become the colorful highlight of your next meal!

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