Creamy Red Cabbage Coleslaw
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This creamy red cabbage coleslaw recipe is an easy and quick side for all kinds of recipes. Made in 1 bowl with fewer than 10 ingredients.
Homemade coleslaw from scratch is better than the store-bought version, so why not give it a go? This post includes practical tips and serving suggestions.
How to make red cabbage coleslaw with mayonnaise
Thinly slice the cabbage and onion, and shred the carrot. Finely chop the celery.
Combine everything in a large bowl, add the mayonnaise, celery salt, pepper, vinegar and lemon juice. Mix until evenly coated.
Taste and adjust the seasoning, vinegar or lemon juice to your liking.
Top tips
- You can easily double this recipe if you’re feeding more people.
- Adjust the quantities of the ingredients, if you like.
- Make sure to store any leftovers in an airtight container in the fridge.
- You can use any mayonnaise you like and if you don’t have it on hand, you can make homemade mayonnaise.
- I used a yellow onion, but you can use any kind you like. It does not really matter here. What is important though is slicing it thin so that the slices blend with the rest of the ingredients and are not over-powering.
- For seasoning, I opted for celery salt. It does give this homemade coleslaw a nice flavor, but if you don’t have it, just use regular salt instead.
- The best tool to mix all the ingredients well is a pair of kitchen tongs or at least that is what I love using, as it helps toss the ingredients around well and the mayo and seasoning are distributed evenly which is great. It is also the easiest and quickest way to do this. Or you can use your hands (preferably with gloves on) instead.
- For easy and mess-free mixing, use a large bowl. You can also use a cooking pot.
- This coleslaw can be made ahead and keeps well in the fridge for up to 3 days (see recipe card for details).
Serving suggestions
Are you wondering what goes with red cabbage coleslaw? Here are some recipe ideas for you:
- Tacos – a crunchy, creamy topping that balances the spicy filling.
- Pulled pork sandwiches (Have you tried making pulled pork in an instant pot? It’s so easy and more importantly, hassle-free).
- Grilled meats such as grilled chicken thighs.
- Hot Dogs.
Or simply serve it with your favorite grilled meats or sandwiches. Everyone has their own favorite pairing, so experiment and find yours.
Frequently asked questions
Yes. You can prepare it 30 minutes to 1 day ahead and keep it in the fridge until serving.
When making this purple cabbage coleslaw with mayonnaise, you should eat it within 3 days. To enjoy it at its best, I recommend serving it within a day or two.
Red Cabbage Coleslaw Recipe
Ingredients
- ½ small red cabbage finely sliced, about 4 cups
- 1 small onion thinly sliced, see note 1
- 1 large carrot shredded, about 1 cup
- 1 large celery stalk finely diced, about ½ cup
- ¾ cup mayonnaise
- ½ teaspoon celery salt see note 2
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar see note 3
- 2 tablespoons fresh lemon juice or to taste
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Instructions
- In a large mixing bowl, combine all the ingredients and give everything a good mix.
- You can enjoy it right away or chill it before serving (see note 4).
Notes
- Either white, red or yellow onion can be used.
- If you don’t have celery salt, you can use regular salt instead.
- You can substitute apple vinegar with white wine vinegar.
- This creamy coleslaw will keep for up to 3 days in an airtight container in your fridge, but I recommend consuming it within 2 days. It can also be prepared in advance (up to a day).
- You will find serving suggestion ideas and more tips in the post above this recipe card.
Made this for the 1st time for lunch today. I left out the celery because my husband dislikes it (the only thing he won’t eat!). It was absolutely delicious! I have saved the recipe for future use👍🏻
Yay! That is so good to hear! :)
I made this slaw tonight and my husband and I love it. Thanks for sharing
You are welcome!