Red Cabbage Slaw Recipe

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Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings


  • 3/4 cup canola oil
  • 1/2 cup white vinegar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 8 cups shredded red cabbage

Nutritional Facts

1 serving (3/4 cup) equals 186 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 125 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Red Cabbage Slaw in Quick Cooking September/October 2002, p43

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Reviewed Sep. 18, 2013

"The dish presents beautifully. I used an apple cider vinegar and the dressing turned out perfectly - a combination that compliments the cabbage without over-powering it."

Reviewed Oct. 16, 2010

"This was such a nice change from the traditional coleslaw, I just loved the honey mustard flavor. It was even better the next day. In the recipe box this one goes...."

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