Red Cabbage Slaw recipe with apples

Red Cabbage slaw is a delicious side dish recipe or topping any time of the year. Slimmed down with apple and raisins adding sweetness (no sugar added). The creamy, tangy dressing uses light mayonnaise and Greek yogurt for a delicious fresh flavor.

This tangy red cabbage slaw recipe is always a favorite. Full of purple cabbage, onion, apple, raisins in a tangy dressing. It's one of those easy recipes that is a staple.

Jump to:

• Easy Red Cabbage slaw
• What makes this skinny?
• Recipe Ingredients + Notes
• Variations
• Best Ways to Shred Cabbage
• How to make it - Step-by-Step
• How long to store coleslaw?
• More recipes you'll love!
• Recipe

Easy Red Cabbage slaw

Green cabbage coleslaw is the dinner table sweetheart of summer but red cabbage is packed with dietary fiber and antioxidants. It makes a beautiful colored slaw (love the jewel-tone leaf color) perfect for all seasons.

This simple recipe for crunchy slaw can be eaten as soon as it's made or stored in an airtight container in the refrigerator to allow the dressing to soak in a bit. The cabbage softens and the flavors blend deliciously.

Simple ingredients are easy to find at any grocery store. The slaw is one of those 'perfect anytime' side dish recipes with your best grilling recipes or great as a topping on thins like fish tacos

What makes this skinny?

• Not using tons of full fat mayonnaise. A smaller amount AND light mayo is used along with creamy Greek yogurt.
• No sugar added. Using apple and raisins adds enough natural sweetness.

Regular mayonnaise coleslaw can have up to 300 calories per cup. This version has 74 calories per cup and 2 WW SmartPoints per serving on any of the plans.

Recipe Ingredients + Notes

Shredded red cabbage. The cabbage should be 'shaved' or very thinly cut into ribbons (sliced thickness in photo 1 below in How to Make it). You'll need 8 cups which is the equivalent of a half medium size cabbage or one small head.

Be sure to cut out the cabbage core (stem area) before shredding. Store bought cabbage can be substituted for a time saver.

Red onion. Thinly sliced red onion is used. The slices can be halved or quartered to make more onion pieces to integrate into the slaw. Photo 2 below.

Apple. We love a sweet-sour Honeycrisp apple but any variety can be used. Cut into fine matchsticks so it mixes into the slaw well. Photo 2 below.

Raisins. A half cup of raisins adds some sweetness to the slaw recipe.

Dijon mustard. A classic flavor for the tangy dressing.

Apple cider vinegar. This is also a classic ingredient in coleslaw dressing. It adds a bright, tangy flavor to the coleslaw recipe.

Lime juice. Use fresh lime juice for the best flavor.

Light mayonnaise. Only a half cup is needed for the dressing.

Plain non-fat Greek yogurt. This adds a creamy tangy flavor to the creamy dressing that is delicious with the purple cabbage slaw.

Salt and black pepper. To taste.

Variations

Use different cabbage varieties. Try napa cabbage or green cabbage. Store bought slaw mix can be used too.

Add some shredded carrot. For more color and sweetness shredded carrots are a great addition. Shred them yourself at home. Store bought shredded carrots have a distinct flavor (probably from a preserving agent) that will be noticeable in the slaw.

Change the juice. Instead of lime juice add lemon juice or orange juice to change the flavor. Freshly squeezed always tastes best. We use a handheld juicer.

Try white wine vinegar. It has a different flavor than apple cider vinegar and would be a great swap option.

Add more crunch. Adding sunflower seeds or pepitas (pumpkin seed hulls) adds more texture, flavor and crunch.

Celery seeds. This is a traditional ingredient in coleslaw and can be added to this slaw recipe too if desired.

Like some spice? Add some cayenne pepper, sliced jalapenos and fresh cilantro for a Mexican cabbage slaw.

Best Ways to Shred Cabbage

Using a Mandoline slicer

If you haven't used a mandoline slicer they are a life changer in the kitchen. The slicing blade can be adjusted to different thicknesses making it far easier than using a knife to get extra thin slices.

Also all the slices are uniformly thick. I recommend using one with a guard so you are not sliding the ingredient being sliced by holding it with your hand.

We love using it for this recipe for the cabbage, onion AND the apple. Slice the cabbage ⅛-1/4-inch thick. The onion and apple around ⅛-inch thick.

To make matchsticks it's a breeze. Slice the apple stems side facing the blade. Remove any stem or seeds from the slices. Stack the slices and cut into match sticks.

Using a Food Processor

The cabbage can be shredded in a food processer using the shredding disk.

Using a knife

Using a large, heavy kitchen knife also works.

How to make it - Step-by-Step

STEP 1. Combine the slaw

In a large bowl combine cabbage, onion, apple and raisins. Toss to fully mix together.

STEP 2. Make the dressing

In a medium bowl combine the dressing ingredients: dijon mustard, apple cider vinegar, lime juice, light mayonnaise and non-fat plain Greek yogurt. Whisk until smooth.

STEP 3. Make the slaw

Pour the dressing into the slaw mixture. Toss to fully coat the slaw with the dressing. Salt and pepper to taste.

How long to store coleslaw?

Store in an airtight container in the refrigerator for 3 to 5 days. The cabbage will soften and infuse with the dressing while it is stored.

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• Banana Bread

Recipe