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Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.

Red Cabbage Slaw

Leanne Ely
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Course Side Dish
Servings 4


  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons celery seed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 head red cabbage cut into 1 1/2-inch chunks
  • 2 small carrots grated
  • 1 large shallot diced


  • Combine the first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
  • Toss in cabbage, carrots, and shallots; coat well.
  • Cover and refrigerate for at least 1 hour.
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