This nutritious,fibre-rich red cabbage slaw is a rainbow salad made with creamy, dairy-free, egg-free avocado dressing. It’s a paleo, low-carb and vegan-friendly dish that can be served as a side or on its own.
My Red Cabbage Slaw
I make a red cabbage slaw on a weekly basis, and I especially love using this cabbage both for its pretty colour and its nutritional profile (very high in vitamins, antioxidants and fibre!).
Most of the time I use a mayonnaise-based dressing for my slaw salads but today I am trying out a dairy-free and egg-free creamy avocado dressing. You can find the recipe for my Creamy Avocado Dressing here.
This dressing is super versatile and works really well in a slaw-type salad. Seriously, you would think it contains double cream or mayo because it’s so thick and creamy. The flavours of lemon and a touch of garlic really compliment the nuttiness of the avocado fruit. Coriander is an amazing herb to serve with this dressing, but you can also use basil or parsley.
What To Serve Cabbage Slaw With
I often make a variation of this slaw salad as a side dish with chicken nuggets or baked fish and sweet potato chips. It’s a fantastic side with anything Tex-Mex. I love them with all tacos (especially with these shrimp taco from iFoodReal) or in a naked burrito bowl. It’s satiating enough to be the main side with burgers or chicken patties, roast chicken or my slow-cooked brisket.
Plus, it can be served as a main dish by adding a little protein to make it more substantial. You can do shredded chicken or beef, chickpeas or lentils, grilled tofu, prawns, canned tuna or salmon and so on. Even just a few boiled eggs will do.
And, it’s one of my go-to salads for barbecue gatherings.
Tips For Making Red Cabbage Slaw
This recipe is for a small batch of the slaw that you can enjoy as a simple salad meal, or you can add some grilled chicken, meat or seafood on top.
You can make a larger batch of the red cabbage slaw salad and store it undressed in a large Ziplock bag. You can use a variety of crunchy vegetables in this salad. I like to add a few different colours for a full rainbow effect.
Having a food processor is really handy if you’re making a lot of this salad as shredding the cabbage and all other vegetables require a little bit of time and effort. It’s all worth it, of course, especially as it will keep for a few days in the fridge (without the dressing). I store the dressing separately and mix it with the salad just before serving.
More Tasty Slaw Salads To Try
Check out my new eBook Salad A Day: 45+ Delicious Salads For Health & Vitality.
Learn how to make a simple yet delicious and nutritious red cabbage slaw with plenty of rainbow veggies and creamy avocado dressing. This recipe is dairy-free, vegan, raw, gluten-free, paleo and Whole30-friendly.
- Combine salad ingredients with most of the dressing in a large mixing bowl. Transfer to a serving bowl or divide between bowls and drizzle with a little more dressing and scatter the coriander leaves over the top. Serve with a couple of extra lime wedges.
Nutrient boosts: for extra zinc and vitamin E, add some pumpkin seeds; for extra selenium, add 2 chopped Brazil nuts; for extra calcium, add sesame seeds and baby spinach or shaved Parmesan cheese of feta; for extra protein, add any cooked protein of choice.
- Serving Size: 2 cups slaw + 2 tablespoons dressing
- Calories: 269
- Sugar: 13.4 g
- Sodium: 503 mg
- Fat: 17.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 28.6 g
- Fiber: 10 g
- Protein: 4.8 g
- Cholesterol: 0 mg