This simple Red Cabbage Slaw packs wonderful flavor thanks to ingredients like cumin, lemon, garlic, and fresh herbs. It's a popular Israeli-style salad that adds crunch to sandwiches and vibrancy to the plate.
While some versions of this cabbage salad use mayonnaise, I leave it out. The result is light, fresh, and tangy.
This no-mayo red cabbage salad is often served as salatim, meaning as part of a spread of dips and salads. And it's also served as a side salad to casual dishes such as falafel, shawarma, and chicken schnitzel.
If you're looking for other no-cook summer salads, then try my Grandma's Coleslaw, Shaved Brussels Sprouts Salad, or Zucchini Ribbon Salad.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list with measurements.
- Garlic cloves - Fresh minced garlic is always the best option. If you enjoy a stronger garlic flavor, then double the garlic to 2 cloves.
- Lemon juice - Here too, fresh is best. I like to use Meyer lemons, but any type will work. You could also use fresh lime juice for a delicious twist.
- White vinegar -White vinegar provides a tangy flavor to the dressing. You can substitute with red or white wine vinegar, or even apple cider vinegar.
- Extra virgin olive oil - My go-to for salads is extra virgin olive oil. Avocado oil works as a substitute.
- Seasonings - I used a combination of Diamond Crystal kosher salt, freshly cracked black pepper, and ground cumin.
- Red cabbage - Red cabbage makes this salad look bright and colorful, although you could use other varieties, such as green, Napa, or savoy. To get the freshest cabbage shreds, cut a whole cabbage yourself. To save time, a pre-shredded bag from the supermarket will work- check for freshness and use right away.
- Herbs - Fresh parsley and cilantro bring a vibrant flavor to the coleslaw. Do not use dried herbs. You can also mix in or substitute with a touch of fresh mint though go easy with it as it is much stronger.
Variations
- More veggies - Mix in grated carrots, red onion, or scallions.
- Add fruit - Stir in chopped apples or dates.
- Make a creamy dressing - Mix a dollop of mayonnaise or tahini into the dressing.
How to Make Red Cabbage Slaw (step by step photos)
See the recipe card below for complete directions.
Use these process shots to help visualize each step.
Step 1. Prep the dressing: Let the garlic sit in vinegar and lemon for 15 minutes. Then mix all ingredients for the dressing.
Step 2. How to shred a cabbage: First, cut the cabbage in half with a large knife. Alternatively, use a food processor or mandoline.
Step 3. Core the cabbage: Remove the core from the cabbage.
Step 5. Cut the cabbage shreds into smaller pieces.
Step 4. Finely slice moving the knife all the way across.
Step 6. Mix the shredded cabbage and herbs with the dressing.
Make Ahead and Storage
Make ahead: It is best not to dress this red cabbage slaw until around serving time, but if you want to get a head start, prepare the dressing and cut the cabbage up to a couple days ahead, and store them in the refrigerator.
How to store: If dressed, this cabbage salad will keep in the refrigerator for about 1 day in an airtight container.
What to serve with Red Cabbage Slaw
To round out the meal, serve this cabbage salad with these other salatim: small bowls of simple salads and dips.
Frequently Asked Questions
Green cabbage can be used in place of red cabbage. Shaved Brussels sprouts are also a great alternative, like in my Shaved Brussels Sprouts Salad, or buy a pre-shredded coleslaw vegetable mix in the bagged lettuce section of the supermarket produce department.
Purple cabbage is not better than green cabbage for making coleslaw. It's usually a matter of preference, or sometimes one is more typical for a specific dish than the other.
Yes, raw cabbage is edible. It's often sliced thinly and then served as a salad with salad dressing.
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Recipe
Red Cabbage Slaw (no mayo)
Ingredients
Dressing Ingredients
- 1 clove garlic minced
- 2 tablespoons fresh lemon about the juice of 1 medium lemon
- 1 tablespoon white vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon ground cumin
Salad Ingredients
- ½ medium head red cabbage approximately 1 pound; about 5 to 6 cups shredded
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro optional but recommended
Instructions
Make the Dressing
- Garlic: Put garlic, lemon, and vinegar in a small jar with a lid. Let sit for about 10 minutes until the garlic macerates and loses some of its pungency.
- Add oil, salt, pepper, and cumin. Secure lid, and shake to combine. Set aside.
Shred the Cabbage
- Half and core: Remove loose or damaged leaves around the exterior of the cabbage (usually just one layer). Stand the cabbage up with the root facing down on your cutting board, and cut the cabbage in half. Use one half in this recipe, and set the other half aside for another use. Use the sharp tip of your knife to cut diagonal cuts around the core to remove the stem. Discard the stem.
- Shred with a large knife: Place the cabbage half with the flat side facing down onto your counter. Begin by making very thin slices from one side, diagonally opposite to where the root was on the cabbage, all the way to the other side. Once the cabbage becomes unstable, turn it onto its side (whichever way allows it to lie flat for easy slicing) so that it is not shaky anymore, and continue to slice.Alternatively, the cabbage can be shred with a food processor (slicing blade) or a mandoline.
Prepare the salad
- Combine: Place shredded cabbage and herbs into a large bowl. Add as much of the dressing as you need to nicely moisten the cabbage. Use your hands or two serving utensils to mix well until the cabbage is well coated.
- Serve immediately for maximum crunch, or wait up to a half hour for the cabbage to slightly soften but remain crisp.
Notes
- Store dressing, herbs, and cabbage separately in the refrigerator up to 2 or 3 days. If dressed, the salad will keep in the refrigerator for about 1 day in an airtight container.
- It is best not to dress until just before serving, but if you want to get a head start, prepare the dressing, and cut the cabbage and store in the refrigerator.
- The cabbage can be shredded with a large knife, a food processor, or mandoline. If you buy a bag of pre-shredded cabbage at the supermarket, check that it is fresh, and then use quickly.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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