Red Cabbage Coleslaw

This is a light and refreshing slaw (yes, I know it’s only of a single colour) that’s completely different from the traditional coleslaw that is lathered with mayonnaise. It goes well with any dish, with a vibrant purple colour that will bring out the contrast between the main and the side, as well as adding colour to your dish.

You can also turn this slaw into a delicious salad, just by adding some feta cheese and poached salmon.

How to make red cabbage slaw

Chop up a red cabbage into shreds. The base of the cabbage should be on the bottom of the board and you should be slicing down vertically at 1/2 cm widths.


There are only 2 ingredients that you need to add to the slaw, but it makes a massive difference by lifting up the whole dish by giving you that sour taste balanced out by the sweet honey. Not adding any fat gives the slaw a clean refreshing taste without compromising on the flavour.


Red Cabbage Coleslaw

  • Difficulty: easy
  • Print

A light and refreshing side to use as a side for your main dish or just to eat as a salad.


  • 1/2 red cabbage
  • 2 tbsp honey
  • 4 tbsp white wine vinegar
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper


  1. Place the red cabbage on a cutting board, with the base facing the board.
  2. Finely slice the cabbage vertically by a width of 1/2cm to make shreds.
  3. Place the red cabbage into a bowl, and add in the vinegar and honey. Toss to coat all of the cabbage. Season with salt and pepper and toss to mix again.
  4. Leave in the fridge for 10 minutes for the cabbage to absorb the taste, then shake it dry before serving.


* Lightly shake the cabbage dry so the excess juices don’t get on the plate.

Click here to check out my chickpea patties served with cabbage coleslaw.



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