Red Cabbage Slaw Recipe

Christine Albury

This Pickled Red Cabbage Slaw recipe creates a tasty side dish that perfectly complements the richness of dishes like braised meat

We love red cabbage - it has such a beautiful, vibrant color and crisp, crunchy texture!

Mixed with a nice, tart red wine vinegar it makes a delicious side, and this red cabbage slaw recipe is just what you need if you're looking for a refreshing dish to serve with a rich main meal like braised meat or ribs.

Red cabbage slaw photo

How to shred red cabbage quickly

If you're thinking that the quickest way to shred red cabbage is with a food processor or grater, you'd be right! But the problem is that these tools tend to shred the cabbage a bit TOO finely. The result just doesn't seem to have the crisp texture that you really need for a recipe like cabbage slaw.

So here's the best way to do it.

  1. Clean your cabbage by rinsing it and removing the loose leaves from the outside. 
  2. Cut off the bottom of the stem so the bottom of the cabbage is flat, and place the cut end flat against your cutting board.
  3. Using a very sharp knife, halve the cabbage from the top to the bottom.
  4. Next, halve each half so that you now have four quarters of cabbage.
  5. Cut diagonally to remove the core and stem.
  6. Turn each wedge so that the flat part is against the board then cut it very thinly into strips. When it gets difficult to carry on slicing, turn the remaining piece of cabbage until it is flat on the board and continue until the whole piece is sliced. 
  7. If you want to, you can then make the slices shorter by cutting the strips in half horizontally.
Red cabbage slaw image

Once your red cabbage slaw is prepared, it will keep in the refrigerator in an airtight container for 3 to 5 days. A good tip to keep it fresher for longer is to store the cabbage separately to the dressing if possible.


Red Cabbage Slaw Recipe

  8 Servings


  • 1 head Red Cabbage
  • 1/2 cup Red Wine Vinegar
  • 1 tablespoon Fine Granulated Sugar
  • 1 pinch of Sea Salt and Freshly Ground Black Pepper
  • 3 tablespoons Olive Oil
  • 2 tablespoons Poppy Seeds


  1. Cut the cabbage into quarters and throw away the core.
  2. Shred the cabbage finely and put it in a large bowl.
  3. In a separate bowl stir together the vinegar and sugar until the sugar is fully dissolved, then season with salt and pepper.
  4. Add the oil slowly and steadily, whisking constantly.
  5. Drizzle the oil mixture over the cabbage then toss together. Allow it to stand at room temperature, covered, for a couple of hours, tossing it every 30 minutes.
  6. Sprinkle with poppy seeds and serve.
Source: Martha Stewart
Martha Stewart
Side Dishes
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Related Recipes:
Coleslaw Recipes, Side Dish Recipes, Cabbage Recipes
Recipe Yields:
8 servings
Prep Time:
Total Time:
Related Post:
Author: Christine Albury
Source: Martha Stewart
Recipe Yields: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 45
Calories 83

% Daily Value*
Total Fat 6g
  Saturated Fat 0g
Sodium 20mg
Total Carbohydrate 6g
  Dietary Fiber 1g
  Sugars 3g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christine Albury

About Christine

I'm a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You'll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!

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