Creamy Red Cabbage and Carrot Slaw

Name: Creamy Red Cabbage and Carrot Slaw
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 red cabbage (thinly sliced); 1 large carrot (grated); zest of half a lime; juice of one lime; 2 jalapeños (finely diced); 4 tablespoons sour cream; 3/4 cup mayonnaise ((170g)); 2 tablespoons apple cider vinegar; salt and pepper to taste

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This creamy red cabbage and carrot slaw is a great easy side dish that is ready in 10 minutes and requires no cooking. Full of fresh and vibrant ingredients, it works wonderfully with pulled pork, chicken and Mexican tacos.

Overhead shot of red cabbage and carrot slaw in a large white bowl

If you are looking for a super easy and delicious side dish to accompany your grilled meats this summer, this red cabbage slaw has to make an appearance! Fresh and light in flavor and full of texture, this Mexican inspired salad is a must! Perfect for picnics and barbecues, this is one good slaw!

When it comes to slaw, for me it has to be creamy, like my fennel and apple coleslaw, and in this recipe that comes in the form of sour cream and mayo. This works wonderfully with pulled pork, grilled steaks and is a great topping for my fish tacos.

Pretty enough to serve to guests at a cookout and simple enough for an easy weeknight side. Be sure to make extra as it will disappear quickly!

Red Cabbage Slaw Ingredients

Red Cabbage: Similar to green cabbage, but the flavor is a little richer and earthier. I love the color it adds to the dish!
Carrot: The carrot adds a nice bit of sweetness and freshness without being overpowering.
Lime: I used lime juice and zest in this recipe for a wonderful kick of zing and the acid cuts through the creaminess.
Jalapeños: Finely diced jalapeños add a very slight hint of heat, but it's more about their peppery flavor.
Sour Cream: Sour cream not only adds the creaminess I love, but it also makes this slaw really light and fresh tasting. Unlike if you used just mayo which can be heavier.
Mayonnaise: In my book, no coleslaw is complete with out mayo! I used regular as it is richer in flavor, but you can use low or non-fat if you prefer.
Apple Cider Vinegar: ACV adds a nice tang and cuts through the thick mayo wonderfully. If you don't have apple cider vinegar, white wine or red wine vinegar will also work well.
Salt and Pepper: Add this to taste. I found I just needed a little pepper, but add both if you prefer it.

How to make Red Cabbage and Carrot Slaw

This recipe takes no more than 10 minutes to make, and you can make it ahead of time, perfect if you are planning to serve it as part of a bigger feast!

Chop and dice your veggies.
Add all of the ingredients to a large bowl (photo 1).
Toss everything together with a spoon and adjust seasoning (photo 2).
Serve or refrigerate.

Two shots to show the coleslaw before and after mixing

Frequently Asked Questions

Can you make it ahead of time?

Yes, yes you can! In fact I would suggest that you let this slaw sit in the fridge for at least half an hour before serving to really let the flavors develop. Store the coleslaw in an airtight container in the refrigerator and it will keep well for 3 to 4 days. The red cabbage will release some liquid when it sits, simply spoon the slaw into a new bowl to serve.

How do you slice cabbage?

The quickest and easiest way to slice the cabbage is by hand, but if you don't mind a bit of extra washing up, you can use a slicing attachment on the food processor.
To chop it by hand, cut out the stem and place the cut side down. Cut the cabbage in half from left to right and then cut into strips. You want to cut fairly thin strips so that it is easy to eat.

Can you freeze coleslaw?

Because this coleslaw contains sour cream and mayo it is not freeze-able. If you are desperate to freeze the coleslaw, you can make up the dish but leave out these two ingredients. Freeze it in a freezer bag or container. Thaw it in the fridge the night before serving and stir in the mayo and sour cream when you are ready to serve it.

Recipe Variations

This creamy red cabbage slaw recipe is pretty perfect as it is, but there are a few additions and tweeks you can easily make:

Add pumpkin seeds for additional crunch.
Swap the lime juice for lemon juice.
Add in some diced apple. Do this just before serving so that it doesn't brown.
Add in some sliced green onions for extra bite.
If you like your slaw to be slightly sweeter, you can add in some sugar, maple syrup or honey to suit your tastes.
If you like it spicier, add in an extra jalapeño.
Garnish with some fresh parsley or cilantro for a hit of freshness.

Recipe Notes and Tips

Because there is mayo in this salad, don't leave it at room temperature for more than 2 hours.
It's best to shred the cabbage by hand, if you use a food processor you will loose a lot of the crunchy texture.
Don't be tempted to add more mayo, especially if you are making it ahead of time. The cabbage will release water as it sits so it can start to get soggy.
Use fresh lime juice rather than bottled. It is way more zingier and flavorful.

More Easy Salad Recipes

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