Red Cabbage Slaw

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr 20 min
  • Yield: 12 cups
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1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)

2 bulbs fennel, cored and julienned

3 carrots, grated

2 Granny Smith apples, julienned

1 red onion, very thinly sliced

1 cup apple cider vinegar

Kosher salt

1 1/2 to 2 cups mayonnaise

2 to 3 tablespoons horseradish


Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.

Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

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