About the Recipe
Coleslaw doesn’t have to be the sad, soggy side it’s sometimes made out to be. In fact, when done right, it can totally steal the show. This red cabbage version is crisp, colorful, and full of bright, punchy flavor thanks to a honey-lime vinaigrette and a sprinkle of toasted spices. I created it as an upgrade to the usual barbecue slaw—something with a little more character and a lot more crunch.
If you love simple sides that bring both flavor and freshness to the table, you might also enjoy my Celery Root Remoulade (it’s creamy with a Dijon kick), my Fennel & Apple Carpaccio Salad (a citrusy, crunchy dream), or my Herby Cucumber Salad that’s perfect on a hot day. This red cabbage coleslaw fits right into that lineup: refreshing, unexpected, and ridiculously easy to make.
It’s one of those sides that works just as well next to burgers or grilled halloumi as it does tucked into tacos or piled on top of sandwiches. Once you try it, you might just find yourself making it on repeat—especially when you’re in the mood for something light, zesty, and full of color.
Colorful & Fresh: The vibrant purple cabbage and shredded carrots make this a total showstopper on any plate.
Bright, Zesty Flavor: Lime juice and honey vinaigrette add a citrusy tang and natural sweetness that keep things light and refreshing.
No Mayo Needed: A vinaigrette-based slaw that’s crisp, clean, and perfect for outdoor meals or picnics.
Pairs With Everything: Serve it with tacos, grilled meats, sandwiches, or grain bowls—it’s versatile and endlessly adaptable.
A Little Crunch, A Little Herb: The toasted coriander and mustard seeds give a gentle pop of spice, while fresh cilantro adds brightness.
What You'll Love
Can I make this ahead of time? Yes! In fact, it tastes even better after sitting for an hour or two. Just keep it covered in the fridge. If you're prepping it the day before, toss in the cilantro just before serving to keep it fresh.
Can I swap the honey for something else? Absolutely. Maple syrup or agave both work well here if you're looking for vegan or alternative sweetener options.
What if I don’t have coriander or mustard seeds? You can skip them or use ground versions in a pinch—just reduce the quantity by half if using ground. But if you have whole seeds, give them a quick toast in a dry pan for an extra layer of flavor.
Can I use green cabbage instead? Sure! Green cabbage works just fine, or use a mix for extra texture and color. Just note that red cabbage holds its crunch a little better if you're storing leftovers.
How long does it keep? Stored in an airtight container, it’ll keep in the fridge for up to 3 days. It may lose a bit of crunch over time, but the flavor gets even more infused.
Frequently asked Questions
Ingredints Explained
Ingredients
Coleslaw:
3 cups Red Cabbage (shredded)
1 cup Carrots (shredded)
1/4 cup fresh Coriander leaves
Vinaigrette:
3 Tablespoons Lime Juice
2 Tablespoons Honey
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Coriander Seeds
1/2 teaspoon Mustard Seeds
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
Preparation
Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems.
Add the prepared veggies to a large salad or mixing bowl and toss until well combined.
In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies.
As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve!
