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Simple Cabbage Slaw

Shredded cabbage with a tangy dressing. Crunchy, fresh, and goes with anything. Cabbage is cheap, lasts weeks, and makes a huge amount of slaw.

VeganVegetarianDairy-FreeEgg-FreeNut-FreeGluten-Friendly Side
Prep: 10 min Cook: 0 min Total: 10 min Servings: 4–6 Difficulty: Easy

Allergens: None of the major allergens as written.

Ingredients

  • ½ head cabbage, shredded or sliced very thin
  • 1 large carrot, grated or cut into thin matchsticks
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar or lemon juice

Optional Extras

  • Salt and pepper
  • A pinch of sugar
  • Mayonnaise for a creamy slaw
  • Apple, diced, mixed in
  • Celery, diced

Equipment

  • Large bowl
  • Knife and cutting board (or grater)

Instructions

  1. Slice the cabbage as thin as you can. Grate the carrot or cut into thin matchsticks.
  2. Combine in a large bowl.
  3. Drizzle with oil and vinegar. Add a pinch of salt, pepper, and sugar if you have them.
  4. Toss well. Let it sit for 10 minutes before serving — the cabbage softens slightly and absorbs the dressing.

Notes

  • Creamy version: Add 2 tablespoons of mayonnaise and skip the oil for a classic creamy coleslaw.
  • Gets better over time. Make it a few hours ahead or even the night before. It keeps for 3–4 days in the fridge.
  • Serve with: Fish, sandwiches, hot dogs, pulled chicken — anything that needs a crunchy side.
  • Add apple for sweetness and crunch.
  • A whole head of cabbage makes an enormous amount of slaw for very little money.