This homemade red cabbage coleslaw recipe should be a part of your kitchen arsenal, because it will brighten up any meal. Pair it with just about anything, from tacos, to pulled pork, to fish, to veggie bowls! The slaw is quick and easy to make, and it has the BEST flavor, thanks to a few secret ingredients. [Don’t miss my VIDEO below!]

Close up of red cabbage coleslaw in a bowl with a fork.

Red cabbage coleslaw

This vibrant and healthy red cabbage slaw has been a staple in my kitchen for as long as I can remember. In fact, I feature versions of it in all of my books! The sweet corn balances the bitterness of the cabbage, taking this easy slaw to new heights. You can use fresh corn straight off the cob, leftover cooked corn OR defrosted frozen corn.

Red cabbage slaw for tacos 

In my books I feature the red slaw with grilled skirt steak bowls (in Build-a-Bowl) and slow cooker pulled pork sandwiches (in Fresh Flavors for the Slow Cooker). But we also love to pile it on (or alongside) tacos, such as these carnitas and these chipotle chicken tacos, and we eat it with ribs, sloppy joes, burgers, tacos, grain bowls and more!

Overhead close up of red cabbage slaw in a serving bowl.

Red cabbage slaw recipe

This is an easy, one-bowl coleslaw. Thinly sliced red cabbage gets tossed with sweet corn (again, you can use fresh, cooked or frozen corn, making this a year-round dish), along with scallions, cilantro and a 2 ingredient dressing (you can also make this slaw your own – check out the ingredient swaps below!).  

All of the ingredients for the red cabbage coleslaw recipe arranged on a counter.

Healthy red cabbage coleslaw

The dressing is made with just 2 tablespoons of mayonnaise and 1 tablespoon of fresh lime juice, which brightens everything up. No oil is necessary! The dressing lightly coats the slaw without weighing it down.

Process shot showing the dressing ingredients being whisked in a bowl for the red cabbage coleslaw recipe.

Vegan coleslaw

You can easily make this a vegan coleslaw by using a vegan mayonnaise (such as Sir Kensignton’s Vegan Mayo or Vegenaise). 

How do you make coleslaw from scratch?

  1. Whisk mayonnaise, lime juice, salt and pepper in the bottom of a large bowl until smooth. 
  2. Add shredded red cabbage, sweet corn, scallions and cilantro. Toss to coat, and season with more salt and pepper to taste.
All of the ingredients for the red cabbage slaw arranged in a large bowl.

FAQ


Can you make the coleslaw ahead?

Yes! The coleslaw can be made up to 1 day in advance. Store it in the refrigerator, and toss it again before serving.


What do you serve with coleslaw?

You can serve this red cabbage coleslaw with tacos, pulled pork sandwiches, sloppy joes, grain bowls, grilled meats or fish, and more!

Close up side view of the red cabbage and corn slaw in a bowl.

Ingredients swaps for this recipe:

  • Use green cabbage in place of red cabbage.
  • Swap out the corn for shredded carrots. 
  • Add a grated garlic clove to the dressing. 
  • Add spices, such as cumin and/or chile powder to the dressing. 
  • Add chopped jalapeño for heat.
Cabbage and corn coleslaw in a serving bowl with a fork.

What to serve with red cabbage slaw?

Other easy side dishes you might like:

Watch the video!

Get the recipe!

Quick & Easy Red Cabbage Coleslaw with Sweet Corn & Cilantro (Vegan Option)

This is the ultimate red cabbage coleslaw, and it’s a cinch to make! The healthy slaw gets made in one bowl using only a handful of ingredients. Sweet corn provides a pop of sweetness, taking the slaw over the top. You can use fresh sweet corn straight off the cob (you’ll need 1 large cob), leftover cooked corn, OR defrosted frozen corn, making this a year-round recipe. Serve the slaw with carnitas, ribs, burgers, tacos, grain bowls and more! For a vegan version, use a vegan mayonnaise (check out some other ingredient swaps below). Feel free to double the recipe for a crowd!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: red cabbage coleslaw, red cabbage coleslaw recipe, red cabbage slaw recipe
Servings: 4 -6 people

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper
  • 1/4 medium head red cabbage, very thinly sliced
  • 1 cup fresh or frozen sweet corn kernels, defrosted if frozen
  • 1 scallion, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro

Instructions

  • In a large bowl, combine the mayonnaise and lime juice, and season with salt and pepper. Whisk until smooth. Add the cabbage, sweet corn, scallions and cilantro.
  • Toss everything together to coat in the dressing. Season with salt and pepper to taste.

Notes

Do Ahead: The slaw can be refrigerated for up to 1 day.
Notes: This recipe is adapted from my books, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019), Build-a-Bowl (Storey Publishing, 2018), and The Food Processor Family Cookbook (Sonoma Press 2016).
Ingredient Swaps:
  • Use green cabbage in place of red cabbage.
  • Swap out the corn for shredded carrots. 
  • Add a grated garlic clove to the dressing. 
  • Add spices, such as cumin and/or chile powder to the dressing. 
  • Add chopped jalapeño for heat.

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I’d love to hear what you’re cooking, and I’m happy to answer any questions! Be sure to tag any photos so that I can share! @FromScratchFast

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