If you've fallen in love with the tangy crunch of the Cava cabbage slaw recipe like I have, well you're in for a treat because this is my take on it. It's not your average slaw--this one is bold, vibrant, and anything but boring.
And yes, I added a creamy twist to the tangy dressing with mayonnaise, because of course I did. I did write The Duke's Mayonnaise Cookbook, after all.
As much as a feast for your eyes as it is for your stomach, this is a standout side dish for potlucks, summer dinners, or to add some freshness to a bbq plate.
(For the ultimate barbecue plate, this slaw is a fantastic addition to pulled pork with vinegar barbecue sauce or smoked chicken with white bbq sauce, a cup of Brunswick stew, a hefty portion of my Southern collard greens recipe, and a hunk of sweet potato cornbread on the side.)
With gorgeous purple cabbage, sweet carrots, fresh herbs, and a dressing that strikes just the right balance of tangy flavor and creaminess, this cabbage salad is big on crunchy texture and that just-one-more-bite appeal. It's creamy, fresh, and a whole lot of what your weeknight meals have been missing.
Ready to make it? Let's go.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- red cabbage
- carrots
- red bell pepper
- fresh cilantro
- mayonnaise
- honey
- apple cider vinegar
- Dijon mustard
- olive oil
- kosher salt
- freshly ground black pepper
(See recipe card for quantities.)
Step by Step Instructions
Now that we've got our ingredients, let's make this delicious coleslaw!
- First, thinly slice the cabbage and red bell pepper.
- Then, peel and grate the carrots. Chop the cilantro.
- Next, whisk together the mayonnaise, honey, vinegar, Dijon mustard, olive oil, salt, and pepper.
- Finally, combine the cabbage, bell pepper, grated carrots, and cilantro in a large serving bowl. Pour the dressing over the top and toss to coat well. Refrigerate until ready to serve.
Hint: As the slaw sits, the better it gets. The crisp texture of the vegetables will soften and release liquid creating the most delicious combo of flavors.
Substitutions
Want to make some ingredient swaps? Here are some suggestions:
- Red cabbage - You can substitute green cabbage for the red cabbage if you prefer. Or, use a mix of both for even more vibrant color.
- Mayonnaise - Instead of mayonnaise, use Greek yogurt or sour cream. Both will lend a tangier flavor to the slaw so adjust the seasonings as needed if you make the swap.
- Honey - Maple syrup, agave nectar, or granulated sugar are all great options instead of honey.
- Apple cider vinegar - If you're out of apple cider vinegar, rice vinegar, white vinegar, white wine vinegar, or citrus juice like lemon juice or lime juice are all excellent choices.
- Dijon mustard - In a pinch, yellow mustard or spicy brown mustard works too.
- Cilantro - Not a fan of cilantro? Swap it out with parsley or fresh mint.
Variations
Check out these easy ways to change up this refreshing side dish recipe:
- Spicy - Give this slaw a spicy kick by stirring in a few teaspoons of sriracha or adding a pinch of cayenne pepper to the homemade dressing. You can also minced up a jalapeño or serrano pepper.
- Crunchy Nutty Slaw - Toss in a handful of toasted sunflower seeds, pepitas, peanuts, or slivered almonds for extra crunch.
- No-Mayo Slaw - Cava's version of this coleslaw has no mayo, and it's easy to make the swap. Use all olive oil if you'd like. For creaminess you can always add yogurt or sour cream.
- Vegan Slaw - Make this side dish vegan by using agave nectar instead of honey and vegan mayonnaise instead of regular.
Equipment
Here's the equipment you'll need to make this delicious cava cabbage slaw:
- chef's knife
- vegetable peeler
- box grater
- dry measuring cups
- measuring spoons
- whisk
- small bowl
- large mixing bowl
Storage
To refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. If the slaw has released too much liquid after a couple of days, you can always add more veggies to it.
I don't recommend freezing this recipe. The vegetables will lose their crunch and release too much water once thawed.
Tasty Tip
Grate the carrots yourself instead of buying matchstick carrots. The pre-shredded carrots are drier and can lead to a poorly dressed slaw.
Frequently asked questions
This is one of those recipes where it actually tastes better after it's had some time to hang out in the fridge. Up to 24 hours ahead is ideal to allow the flavors to meld.
It is! All the ingredients in this coleslaw are naturally gluten-free, but to be on the safe side, check the labels to be sure.
In a pinch, yes you technically can, but shredding a whole fresh cabbage and carrots is best. Or, if you want a speedier version, grab a bag of coleslaw mix.
Sometimes that happens depending on the freshness of the veggies and how long you let it hang out in the fridge. It's easy to fix though--just serve it with a slotted spoon or stir in more cabbage and carrots.
Absolutely! This is a great make-ahead recipe, and like I've mentioned before--it tastes even better the next day. It's great as a side for a variety of dishes from fish tacos to grilled chicken.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this great red cabbage slaw recipe:
🍽Get the recipe
Tangy Red Cabbage Slaw Recipe (Inspired by Cava)
Equipment
- chef's knife
- vegetable peeler
- box grater
- dry measuring cups
- measuring spoons
- whisk
- small bowl
- large bowl
Ingredients
- ½ head red cabbage
- ½ red bell pepper
- 2 carrots
- ¼ cup chopped fresh cilantro
- ⅓ cup mayonnaise
- 3 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Remove the core from the cabbage. Thinly slice the cabbage to equal 4 cups. Thinly slice the red bell pepper.
- Peel and grate the carrots with a box grater. Chop the cilantro.
- Whisk together the mayonnaise, honey, vinegar, mustard, oil, salt, and pepper in a small bowl.
- Combine the prepared vegetables in a large bowl. Pour the dressing over the cabbage mixture and toss to coat well. Refrigerate until ready to serve.
Video
Recipe Guidelines and Test Kitchen Tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Vic says
Absolutely delicious. Flavors are so fresh and bright, with the perfect level of acid. Really good.
Leslie says
I loved this cabbage recipe! So different from any traditional coleslaw but I the best way. The flavor was so great!
Tanya says
This is such a great side! I love the flavor and texture.
Amy says
This was absolutely amazing. I added a piece of grilled chicken on top and made it into a lunch. Great recipe all way around.
Nicole says
The tangy creamy twist is perfect for this salad. I served it as a side for chicken, and everyone loved it!
Bri says
Hubby made pulled pork in the smoker on the weekend and I made this red cabbage slaw to go with it. Was the perfect combination!
AshleyFreeman says
Awesome! It's perfect with pulled pork!