Easy Red Cabbage Slaw Recipe (No Mayo & So Crunchy!)
Fresh. Colorful. Tangy. Totally Addictive.
This red cabbage slaw recipe is my idea of the perfect quick salad: bright purple and green cabbage ribbons tossed with a lemon olive oil slaw dressing, sweet maple syrup for balance, and a hint of basil or cilantro. It’s a healthy cabbage slaw that feels fresh enough for summer BBQs but cozy enough for winter tacos.
If you’ve ever wondered how to make red cabbage slaw without mayo that’s still creamy-feeling and satisfying — this is it.
Quick Summary
✔ 10 minutes to prep
✔ Completely vegan, gluten-free, and no mayo
✔ Keeps crunchy for 2 days in the fridge
✔ Pairs perfectly with BBQs, tacos, or grilled veggies
My Love Story with This Slaw
I make this red cabbage slaw all. the. time. Like, all summer long kind of time. There’s just something magical about how fresh and colorful it looks — those jewel tones of purple cabbage and orange carrots, all glistening in that lemon olive oil slaw dressing.
It’s my go-to healthy cabbage slaw whenever we fire up the grill or head to a picnic. I’ll toss a huge bowl together in minutes, and somehow it disappears faster than anything else on the table (even with my veggie-skeptical friends).
And honestly? I don’t stop making it when summer ends. In winter, I crave that same brightness — a crunchy, tangy no mayo slaw tucked into everything from veggie burgers to bean tacos, sometimes even layered on top of leftover grain bowls. It’s that kind of recipe that just works no matter the season.
Every bite tastes like sunshine — even when it’s raining outside.
Ingredients You’ll Need
For the salad:
- 4 cups finely shredded red/purple cabbage
- 4 cups shredded green cabbage
- 2 medium carrots, julienned
- A handful of basil leaves or cilantro, roughly chopped
For the dressing:
- 2 tbsp lemon juice (freshly squeezed = magic)
- 3 tbsp olive oil
- 2 tsp maple syrup
- ½ tsp salt
- Freshly ground black pepper
That’s it. Simple, colorful, totally achievable — even on your busiest Tuesday night.
How to Make the Best Red and Green Cabbage Slaw
Toss the veggies.
- In a large bowl, mix both cabbages, carrots, and herbs.
Whisk the dressing.
- In a small bowl or jar, combine lemon juice, olive oil, maple syrup, salt, and pepper. Shake or whisk until glossy.
Combine + Rest.
- Pour the dressing over your cabbage mix, toss well, and let it rest 10 minutes so the slaw softens slightly but stays crunchy.
Serve + Enjoy.
- Taste, adjust salt if needed, and serve immediately or chill for later.
Pro Tip: Keep It Crunchy
After shredding, soak the cabbage in ice-cold water for 5 minutes, then spin or pat dry before adding dressing. It locks in that crisp bite (thank me later).
Why You’ll Love This Easy Red Cabbage Slaw
- No mayo needed → light, tangy, and fresh
- Vegan & clean eating-friendly → just plants + pantry staples
- Lemon olive oil slaw dressing → bright flavor without heaviness
- Meal-prep dream → make ahead for weekday lunches or BBQs
- Color goals → it’s a vibrant holiday slaw and a summer picnic salad in one
Variations You’ll Crave
Because slaw is never one-note around here.
- Asian-Inspired Sesame Slaw: Add a dash of rice vinegar, sesame oil, and toasted sesame seeds.
- Spicy Mexican Slaw: Add chopped jalapeños, corn kernels, + a pinch of chili flakes – perfect for tacos.
- Apple & Walnut Crunch: Fold in thinly sliced apples + toasted walnuts for autumn vibes.
- Herb Garden Edition: Swap basil for mint + parsley for an extra refreshing twist.
How to Serve Your Healthy Cabbage Slaw
This homemade cabbage slaw goes with everything:
- As a light side dish for grilled plant meats or veggie skewers
- Piled on BBQ jackfruit sandwiches or burgers
- Tucked into delicious tacos or falafel wraps
- Alongside spicy curries to add cool crunch
Serving tip: My dream summer plate = a pile of this slaw + grilled portobello mushrooms + herb flatbread. Heaven.
Make-Ahead & Storage Tips
- Store in an airtight container up to 2 days.
- If making ahead, store the dressing separately and mix just before serving.
- Refresh by adding a splash of lemon juice right before serving.
Healthy Coleslaw Dressing (Why It Works)
This healthy coleslaw dressing skips the mayo and uses lemon + olive oil + maple syrup for balance.
It’s light but rich, and each bite tastes clean and bright — a true vegan coleslaw recipe keeper.
What I’ve been making lately
- Easy Red Cabbage Slaw Recipe (No Mayo & So Crunchy!)
- Fresh Strawberry Asparagus Salad with Maple-Dijon Dressing
- Grilled Pineapple Strawberry Salad (with Maple-Balsamic Dressing)
- Ultimate Ginger Lemon Turmeric Shot Recipe (No Juicer!)
- Creamy Vegetarian Spinach Pasta (One-Pan Magic!)
Troubleshooting + FAQs
Easy Red Cabbage Slaw Recipe (No Mayo)
Ingredients
For the salad:
- 4 cups finely shredded red or purple cabbage
- 4 cups shredded green cabbage
- 2 medium carrots – julienned
- A handful of basil leaves or cilantro – roughly chopped
For the dressing:
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tsp maple syrup – or honey
- ½ tsp salt
- Freshly ground black pepper – to taste
Instructions
- Prepare the veggies: In a large bowl, toss together the shredded red cabbage, green cabbage, carrots, and herbs.
- Make the dressing: In a small bowl or jar, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until smooth and glossy.
- Combine and toss: Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Let it rest: Allow the slaw to sit for 10 minutes so the cabbage slightly softens and absorbs the dressing.
- Serve and enjoy: Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
Pro Tips
- Keep it crunchy: Soak shredded cabbage in ice water for 5 minutes, then dry well before tossing.
- Meal prep: Store the dressing separately and mix just before serving for maximum crunch.
- Make it your own: Add apples, walnuts, sesame seeds, or jalapeños for fun twists.
Variations
- Vegan red cabbage slaw with olive oil dressing: 100% plant-based and mayo-free.
- Asian-style sesame slaw: Add 1 tsp sesame oil and a sprinkle of sesame seeds.
- Spicy taco slaw: Add chopped jalapeño and a pinch of chili flakes.
- Apple and walnut slaw: Fold in thinly sliced apples and toasted walnuts for autumn flavor.
Storage & Make Ahead
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To make ahead, prep the veggies and dressing separately and combine before serving.
- Refresh by adding a squeeze of lemon juice before serving.
Nutrition (per serving)
Approximate values: Calories: 120 | Fat: 8g | Carbohydrates: 11g | Fiber: 3g | Sugar: 6g | Protein: 2g (Values may vary depending on ingredients used.)Before You Go – Try These Next!
Make it a meal
- Stuffed Portobellos
- Stuffed Mushrooms
- Best veggie burgers
- Vegan Jamaican burger patties
- Vegan burgers
- Vegan chicken nuggets
- Vegan chicken tenders
Bread to serve on the side
- 1-hour focaccia bread
- Multi seed crackers
- Yeastless naan bread
- Thyme pancakes
- Danish rye bread or rye bread chips
Sauces and gravy you might like
More delicious sides
- Roasted brussels sprouts
- Sesame roasted potatoes
- Sweet potato fries
- Oven roasted potatoes
- Dump sheet mushrooms and vegetables
- Colorful couscous salad
Final Thought
This easy red cabbage and carrot slaw with lemon dressing is that dish I keep on repeat – simple, vibrant, and endlessly adaptable. Whether you’re meal-prepping, hosting a summer picnic, or just craving something crisp and healthy, this slaw delivers every single time.
Now go grab that cabbage — your next refreshing summer red cabbage salad is calling.
About the Author
Recipe developed by Simone, a vegetarian chef and food blogger with 13+ years of vegan cooking experience.
