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Cava cabbage slaw in a white ceramic bowl with a wooden handled slotted spoon, a stack of white plates, glasses of water, and a white cloth on the side.

Tangy Red Cabbage Slaw Recipe (Inspired by Cava)

You're going to love my take on the Cava cabbage slaw recipe. It's not your average, boring coleslaw--naturally, I've added a dollop of Duke's mayo to the zesty dressing for just the right amount of Southern flair. It's vibrant, tangy, and creamy and an irresistible side dish that'll have everyone coming back for seconds.
5 from 16 votes
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Course: Salad, Side Dish
Cuisine: American, Mediterranean, Southern
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
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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.

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