Coleslaw is a simple recipe with simple ingredients; we often forget how delicious the creamy, tangy dressing coating cabbage and carrots is. The simple red cabbage coleslaw recipe uses green and red cabbage and shredded carrots. It is paired with a tangy vinegar-based dressing, making this coleslaw recipe dairy-free, gluten-free, and low FODMAP.
The simple red cabbage coleslaw recipe checks many boxes for many diets. Not to mention it is also delicious and easy on your wallet! Choosing ingredients wisely makes this coleslaw one of the best traditional coleslaw recipes! Homemade dressing easily accommodates dietary needs, which is my favorite way to enjoy a great recipe!
- Mayo - I love Hellman's Avocado Oil Mayo.
- Sugar - White Granulated Sugar
- Apple Cider Vinegar and White Vinegar - This recipe uses two kinds of vinegar: apple cider and white distilled.
- Lemon Juice - Fresh lemons juice is best.
- Kosher Salt - My favorite salt to use.
- Fresh Red Cabbage - The color is so pretty. Be aware it will turn the coleslaw dressing a pinkish-purple, which is so pretty.
- Fresh Green Cabbage - Standard green cabbage.
- Carrots - Adds beautiful color and delightful crunch.
- Green Onions -Tops only for the low FODMAPers out there.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
In a small bowl, whisk together the mayo, sugar, both kinds of vinegar, lemon juice, and salt. Set aside.
Finely chop the red and green cabbage with a sharp knife or a food processor until you have eight cups total. Combine cabbage and place in a large bowl.
Add the shredded carrots to the cabbage bowl. Add the chopped green onion- tops only.
Coat the cabbage mixture with the creamy dressing. Cover and put the bowl in the refrigerator for at least four hours. Overnight is ideal.
Simple Red Cabbage Coleslaw Recipe
- ¾ cup Mayo
- 6 Tablespoons Sugar
- 2 teaspoons Apple Cider Vinegar
- 5 teaspoons White Vinegar
- 2 teaspoon Lemon Juice
- ¼ teaspoon Kosher Salt
- 4 cups Chopped Red Cabbage
- 4 cups Chopped Green Cabbage
- ½ cup Shredded Carrots
- ¼ cup Green Onion Tops
- In a small bowl, whisk together the mayo, sugar, both kinds of vinegar, lemon juice, and salt. Set aside.
- With a chef's knife and a large cutting board, finely chop the red and green cabbage until you have eight cups total—place in a large bowl.
- Add the shredded carrots to the rest of the ingredients in the bowl. Add the chopped green onion- tops only.
- Pour the dressing over the cabbage mixture. Stir until all the cabbage is coated with the dressing. Cover and put the bowl in the refrigerator for at least four hours.
- Veggie Slaw - Add additional veggies like green bell peppers, jalapenos, broccoli, and cucumbers.
- No Red Cabbage Coleslaw - Skip the red cabbage if you do not want a purple-tinted dressing. Use only green cabbage to keep the coleslaw dressing its cream color.
- Herb Heavy Slaw - Add your favorite fresh herbs! Examples include fresh parsley, cilantro, basil, dill, chives, etc.
- Lime Juice - Instead of lemon juice, use lime juice.
- Dijon Mustard - Add a teaspoon of Dijon mustard to add a bit of spice to the coleslaw dressing.
- Celery Seed - Some people love it, and some don't. If you love it, add ½ teaspoon to the dressing.
- Vegan Mayo - Sub in a vegan mayo to make this a vegan-friendly coleslaw.
- Unrefined Sugar - Swap out the white granulated sugar for maple syrup.
- Vinegar - Use red wine vinegar in place of apple cider vinegar.
- Shortcut - Use a bagged coleslaw mix.
Low FODMAP Notes
Where can low FODMAPs hide in coleslaw?
Mayo - Use a mayo without garlic or onion. Do not use Miracle Whip. It has high fructose corn syrup listed in the ingredients.
Onions - Using only green onion tops will keep this FODMAP friendly and bring onion flavors to this dish. skip the red onion, and yellow onion.
Cabbage - Both red and green cabbage tested safe at ¾ cup per meal at Monash University.
Keep this simple red cabbage coleslaw in an airtight container in the refrigerator for up to four days. Freezing this is not recommended. It is best to make another batch rather than freeze it.
Coleslaw is the perfect great side dish. Serve it alongside a main course of pulled pork sandwiches, BBQ bacon chicken, sloppy joe's, or Cuban sandwiches. Bring it to summer potlucks as a budget-friendly, easy side dish to pass. Not in the mood for coleslaw? Try other side dish recipes like potato salad, pasta salad, tequilaberry broccoli and bacon salad or Banza rice Greek salad.
Two hours. If the room you are in is at a moderate temperature or the temperature outside is below 90 degrees F. If it is a warm summer day, no longer than one hour, even if it is on ice. In fact, I would recommend putting it on ice no matter what. It is better to play it safe than suffer through food poisoning, or worse, give your guests food poisoning.
At the very least, thirty minutes. The best option is at least four hours. The ideal option is overnight. This will allow the dressing flavors to meld together and soak into the crispy cabbage and carrots to create the best coleslaw.