Easy Sweet Red Cabbage Salad is a 3-ingredient, 5-minute recipe for a creamy, vegetarian homemade deli slaw.
Sweet red cabbage salad is a light, vegetarian, and dairy-free coleslaw that makes a delicious side for picnics, BBQs, potlucks, and parties. It pairs well with burgers, steak, chicken, or even deli sandwiches.
This simple, 3-ingredient, deli salad is made in just one bowl.
You can make it the night before and let the flavors combine.
It is also an ideal, budget-friendly filling for sandwiches or a flavorful, crunchy side for school and work lunches.
A little about red cabbage
Red cabbage has a high content of both vitamin C and vitamin K and other health benefits.
While this vegetable is called “red,” it is mostly found in more of a purple color. It will change its color according to the pH value of the soil it grows in; in acidic soil, it will be more reddish, and in more neutral soil, it will be more purple.
It is used both raw and cooked, depending on the recipe. It can be used raw with mayonnaise (as in this recipe) or with lemon juice or vinegar for a salad or coleslaw. It can also be pickled and made into sauerkraut. Prepared properly, it can complement a variety of dishes.
Frequently Asked Questions: Sweet Red Cabbage Salad
1. How can I get the best texture for this salad?
Unless you are using packaged shredded red cabbage, you want to slice the red cabbage as thinly as possible. Using a sharp chef’s knife or a mandoline will give you thin, delicate ribbons that soften perfectly once tossed with the dressing.
2. Should the cabbage be salted before adding the dressing?
You can lightly salt the sliced cabbage and let it sit in a colander for 15 minutes to draw out excess moisture. Rinse it and pat it dry before adding the mayo and sugar to ensure the dressing clings to the cabbage rather than becoming watery. However, you can skip this and drain the excess liquid later or just mix it back into the salad.
3. Does this salad need to rest before serving?
Yes. For the best flavor, let the salad chill in the refrigerator for at least one hour before serving. This allows the cabbage to soften slightly and the sugar to dissolve completely into the mayonnaise, so it won’t be grainy. Also, as the sugar dissolves, the salad tastes a bit sweeter.
4. Should I add an acid to balance the sweetness?
You don’t have to do this. However, while this recipe focuses on a sweet profile, a small splash of apple cider vinegar or lemon juice can brighten the flavors. Add it sparingly if you want to cut through the richness of the mayo.
5. How long will this salad keep in the refrigerator?
This salad should stay fresh for one to two days in an airtight container. Note that the red cabbage may release more liquid over time, so give it a good stir before serving to redistribute the dressing.
6. What are some examples of main dishes that pair well with this salad?
Since this salad is sweet and creamy, it works best when paired with savory or spiced main dishes to create a flavor-balanced meal. These include grilled or roasted chicken, beef brisket or pot roast, chicken cutlets or shnitzels, turkey, deli-meats, etc.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What is needed for this recipe?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last minute!
Shredded red (purple) cabbage
Granulated white sugar
Favorite Mayo
Want to try some delicious salads like you find in New York delicatessens that are easy to make? Try these!
Deli-Style Red Cabbage Salad
Deli-Style Cucumber Salad
Deli-Style Potato Salad
Deli-Style Macaroni Salad
Easy Sweet Red Cabbage Salad Recipe
3-ingredient, simple to make, sweet red/purple cabbage deli slaw.
Ingredients
- 4 cups shredded red (purple) cabbage
- 1/4 cup mayonnaise (or as desired)
- 1- 2 tablespoons white granulated sugar (or to taste)*
Instructions
- Mix all ingredients together in a large mixing bowl.
- Refrigerate for 1/2-1 one hour to let the sugars release.**
Notes
*While sitting, the juices from the cabbage and carrots will combine with the sugar and create a sweet dressing and will taste sweeter than when originally mixed, so don't overdo the sugar.
**Sitting will release liquid from the cabbage, so mix before serving. You can add a little more mayonnaise to thicken, if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 86mgCarbohydrates: 11gFiber: 3gSugar: 8gProtein: 2g