Red Cabbage Slaw | Juneteenth Red Foods
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Southern red cabbage slaw is a delicious blend of red cabbage with shredded carrots, diced celery, onion, seasonings, and herbs tossed in a homemade mayo-based creamy dressing.
It’s a tangy dressing that features an incredible homemade apple cider vinaigrette. This zesty slaw is light, crunchy, and refreshing, perfect for cookouts, potlucks, and backyard barbecues.
And since this coleslaw is red—it’s ideal for serving as a holiday specialty dish on Juneteenth!
What is red cabbage slaw?
Red cabbage slaw is a famous coleslaw salad from the Southern United States. It’s called a slaw because it incorporates finely shredded or chopped red cabbage.
Because the vegetables are shredded, the dressing can be poured over them, mixed, and allowed to sit for a short time. This will soften the vegetables, which will enable them to soak up the dressing.
This is an easy and quick side dish, it goes well with grilled foods or seafood, and Southern red slaw cabbage tastes great on sandwiches and wraps. It’s also a great red food to include in your Juneteenth celebrations.
Is red cabbage slaw good for you?
Red cabbage is full of nutrients that can dupe our senses into thinking we’re actually eating meat when we’re getting cruciferous goodness!
Southern red cabbage slaw is gluten-free, low in calories, and offers a healthy dose of vitamin C, fiber, and protein.
Ingredients
This red cabbage coleslaw includes vegetables such as onion and celery, in addition to cabbage, for extra crunch and richness. The vegetables are shredded and then mixed with the dressing, allowing them to soften and soak up the flavors!
Measurements for the recipe can be found in the printable recipe card below.
- Red cabbage is the standout star of this uncooked cabbage recipe. Although purple in color, this vegetable is commonly known as red cabbage.
- Carrots are the naturally sweet addition, finely shredded to evenly disperse throughout the salad.
- Celery is the savory balance to the naturally sweet carrots.
- Onion is the pungent addition to balance the sweet carrots and the savory celery.
- Mayonnaise is the main base for dressing the salad slaw.
- Mustard is the tangy and savory additive to the salad dressing base.
- Apple cider vinegar adds an adequate amount of natural tang to the dressing.
- Sugar is added to counterbalance the seasonings and salt.
- Dill weed and thyme are among the savory seasonings that give this coleslaw its well-seasoned flavor.
- Cayenne and black pepper provide a bit of heat to the dish with two combined flavors.
- Salt is the primary base for the flavorful seasoning mix.
Do you cook cabbage for slaw?
No cooking is required! Thankfully this coleslaw can be made in less than 15 minutes, making it easy to prepare as a side dish for a busy weeknight dinner or BBQ party. Or to add to your Juneteenth menu.
How to shred red cabbage for making slaw
The quickest way to shred cabbage is by using a food processor with a shredding blade. Alternatively, you can achieve the same result by finely chopping the cabbage with a quality chef’s knife.
How to make red cabbage slaw
Southern red cabbage slaw is a salad made with shredded raw cabbage, carrots, diced onion, and celery. Then soul food-seasoned and dressed with a mayonnaise-based vinegar dressing.
- Shred the cabbage and carrots with either a chef’s knife or a food processor.
- Then, dice the celery and onion with a knife or food processor.
- Combine the shredded and diced vegetables in a large bowl.
- Make the coleslaw seasoning mix by sprinkling in the sugar, dill, thyme, cayenne pepper, salt, and black pepper over the vegetables.
- Make the coleslaw dressing by adding the mayonnaise, mustard, and vinegar to the cabbage mixture.
- Stir and fold the ingredients into each other until thoroughly combined.
- Serve Juneteenth red coleslaw right away, or for cold coleslaw, cover and place in the refrigerator for at least an hour before serving.
Watch the video for how to make red cabbage slaw with step by step key moments.
How to stop red cabbage from bleeding
To prevent red cabbage from bleeding in your slaw, toss it with vinegar after shredding. Other acidic ingredients, such as apple or wine, will also work.
Make ahead tips for red cabbage slaw
Can you make this coleslaw ahead of time? If you want your red cabbage coleslaw to be crunchy and tender, it’s recommended that you make it no more than 24 hours in advance. For the best slaw, serve it within 8 hours after mixing all the ingredients.
How long does this slaw keep? Coleslaw will last in the refrigerator for up to five days if stored properly in an airtight container.
How to avoid watery slaw
Remember the following to avoid making watery coleslaw:
- Avoid adding too much dressing or mayonnaise to the recipe.
- Ensure the cabbage is not water-logged when prepared by properly washing it and letting it dry.
- Use enough dry ingredients in the recipe to prevent the recipe as a whole from becoming soggy or wet.
What to serve with Southern red cabbage slaw
Southern US states serve coleslaw with almost every barbecue. Especially pulled pork and pulled BBQ chicken sandwiches. Other favorites include more foods from the Juneteenth red foods menu like BBQ ribs and BBQ chicken.
🎙Check out The Soul Food Pod conversation about Juneteenth red foods!
Equipment
- Chef’s knife
- or…Food processor
- Cutting board
Ingredients
- 8 cups red cabbage shredded (same as purple cabbage)
- ½ cup carrots shredded
- ½ cup celery diced
- ½ cup onion diced
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon dill weed
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional for you – but we always include it!
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 sprigs thyme optional to garnish
Instructions
- Use a chef’s knife or food processor to shred the cabbage and carrots.
- Use the knife or food processor to dice the celery and onion.
- Add the shredded cabbage to a large bowl, and then add the carrots, celery, and onion.
- Next, sprinkle in the sugar, dill, thyme, cayenne pepper, salt, and black pepper.
- Then add the mayonnaise, mustard, and vinegar to the cabbage mixture.
- Stir and fold the ingredients into each other until thoroughly combined.
- Serve Juneteenth red coleslaw right away, or for cold coleslaw, cover and place in the refrigerator for at least an hour before serving.
- Garnish with fresh sprigs of thyme, serve, and enjoy!
Video
Nutrition
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Haven’t eaten a coleslaw salad for over 10 years! I will try this on my birthday.