Red cabbage slaw recipe

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serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 5 min

Nutrition per portion

RDA
Calories 90 kCal 5%
Fat 9g 13%
  -  Saturates 1g 5%
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  • This red cabbage slaw recipe is a great twist on a classic. The red cabbage works wonders with the sweet honey and mayo sauce. This crunchy, classic accompaniment gets a colourful twist with red cabbage, and the nutty poppy seeds add extra texture. Making coleslaw with red cabbage gives it deeper and earthier flavour compared to the traditional recipe with green cabbage and its bright colour also looks great in salads, so make this red cabbage coleslaw recipe if you want to impress guests coming over. This coleslaw recipe serves 4 to 6 people but you can easily double up the quantities to make more if you’re feeding more people – ideal if you’re making this side dish for a party or a BBQ. It will take you only 5 mins to make this delicious red cabbage coleslaw recipe, so you can quickly whip it up for a dinner while the main dish is cooking. Plus you only need 6 basic ingredients, so it’s a very cheap recipe to make. All you need is mayo, honey, red cabbage, carrots, spring onions plus poppy seeds to top it and salt and pepper to season it. This red cabbage slaw is the perfect side dish for BBQ, picnic and family parties – everyone will love it. It’s a summer favourite!

    As the star of the dish you’ll want to know you’re doing everything right to cook your red cabbage properly, and that’ll be easy using our super helpful how to cook red cabbage guide.

    Ingredients

    • 4 tbsps mayonnaise
    • 1-2 tsps honey
    • 1 tbsp poppy seeds
    • 1⁄4 red cabbage, finely shredded
    • 1-2 carrots, peeled and grated
    • 3-4 spring onions, sliced
    • Salt and ground black pepper

    Method

    • Mix together the mayonnaise, honey and seasoning to taste and then stir in the poppy seeds. Stir in the cabbage, carrot and spring onions and season before serving.

    Top tip for making Red cabbage slaw

    The coleslaw is best eaten on the day it’s made but will keep for up to 2 days in the fridge.

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