Tangy Red Cabbage Slaw

Name: Tangy Red Cabbage Slaw
Prep time: 12 min
Total time: 12 min
Yield: 6 servings
Ingredients: 1 head red cabbage shredded or chopped; 1/3 cup apple cider vinegar; 2 tablespoons maple syrup; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon avocado oil

By Emma

Certified Culinary Professional

Published on 25 January 2026 • Recipe tested & approved

Crunchy red cabbage shredded fine or chunky, dressed in tart cider vinegar mixed with a hint of maple syrup instead of honey. Salt, cracked black pepper, and a smooth avocado oil swirl in. Marinated until the cabbage softens just slightly, developing that light tang and mellow bitterness. Toss, drain, then serve cold. A splash of brightness paired with that snap of fresh cabbage. Subtle sugar swap for deeper flavor. An easy slaw with a confident bite and balanced zip.

Prep: 12 min

Cook: 0 min

Total: 12 min

Servings: 6 servings

#slaw #cabbage #American #vinaigrette #easy sides

Red cabbage slaw is not just a side; it’s a playground of textures and flavors whenever I need crispness with a punch of acidity. Forget overloaded dressings. White vinegar is too harsh; apple cider vinegar sings better here, especially when balanced with a little maple syrup instead of the usual honey. You want the cabbage to keep some crunch but also invite the vinegar inside, softening the bitterness without turning limp. Trust me, giving it at least 45 minutes in the fridge sloshes those flavors around until that sharp tang mellows and the cabbage color deepens to a jewel-like purple. Use avocado oil if olive oil feels too heavy. The pepper should be fresh; freshly cracked makes all the difference. Drain well before serving—the last thing you want is a puddle of liquid watering down your plate. Tried it with shredded carrots last time for a bit more bite, but the red cabbage shines on its own here like a star.

Ingredients

1 head red cabbage shredded or chopped
1/3 cup apple cider vinegar
2 tablespoons maple syrup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon avocado oil

About the ingredients

Choosing cabbage fresh and firm is crucial. Avoid heads with wilted edges or brown spots. Shredding can either be chunky or super fine, but a mix works best to create layers of texture you bite into. Apple cider vinegar is non-negotiable for that bright tang. If unavailable, white wine vinegar can stand in but loses some flavor character. I swapped honey for maple syrup here—maple ferments better with that acid and adds subtle smokiness. Kosher salt is preferable for even seasoning and less bitterness. Freshly ground pepper is a must; it awakens the slaw and brings contrast. Avocado oil has a light, buttery quality and is less prone to clouding or going rancid than olive oil, but olive oil remains a solid stand-in if needed. Adjust vinegar amount if your cabbage looks dry or watery—more vinegar pulls moisture out, which softens the cabbage more but can make it soggy if overdone.

Method

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Start by shredding the cabbage using a sharp knife or mandoline. You want a mix of fine shreds and chunkier strips. Texture matters here. Toss it all into a big bowl so the cabbage has room to soak up flavors.
Whisk the apple cider vinegar with maple syrup thoroughly in a small bowl. Maple adds earthiness and avoids the cloying sweetness honey can bring. Pour this tangy mix over the cabbage immediately.
Sprinkle kosher salt evenly. It draws moisture out, softens the cabbage, and brightens natural flavors. Add cracked black pepper now — freshly ground gives a bite that pre-ground can’t compete with.
Drizzle avocado oil last. It’s buttery and stable at room temp. A good sub for olive oil if you want a milder flavor and silkier mouthfeel.
Cover bowl tightly with plastic wrap or lid. Let it rest in the fridge for anywhere between 45 minutes to nearly 24 hours. During this period, cabbage changes from crunchy and raw to tender but still snappy. Watch for the purple juice seeping out—a sign vinegar and salt did their job.
After marination, toss the slaw well to redistribute flavors and excess liquid. Drain lightly in a colander or use your hands to squeeze some excess out. Too much liquid and the slaw gets soggy fast. Serve cold, fresh-looking.

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Cooking tips

The shredding step shouldn’t be rushed. Using a mandoline guard protects fingers but a sharp knife gives better control over thickness. Tossing cabbage right after shredding with vinegar helps start the flavor infusion quickly. Mixing maple syrup with vinegar beforehand prevents sticky clumps and distributes sweetness evenly. Salt not only seasons but acts as a tenderizer by breaking down cabbage fibers—don’t skip it or use too little. Pepper sprinkled early allows its aroma to bloom. Adding oil last coats cabbage strands without weighing them down. Covering and chilling is key; the longer the rest (between 45 minutes and 23 hours), the more tender with sligthly softened snap. Watch for the purple juice—if too liquidly, drain to avoid wilting. Toss well before serving; it revives the texture and redistributes flavors. Use a strainer or squeeze with clean hands for controlled draining. Enjoy slaw at fridge-cold temps for best crispness and refreshing bite.

Chef's notes

💡 Shred cabbage with mix of chunky and fine pieces. Texture layers matter; soft and firm bits create bite contrast. Mandoline or sharp knife both work; guard fingers. Toss cabbage immediately so vinegar starts soaking in. Colors darken slightly after marinating—look for jewel purple hues, not brown. Avoid shredding too thin or too thick only. Mixed thickness preserves snap without limpness.
💡 Mix maple syrup and apple cider vinegar before pouring over cabbage. Stops sticky clumps; sweetness distributes evenly. Use kosher salt sprinkled evenly; this pulls moisture out, softens, and boosts flavor. Add cracked black pepper early for aroma bloom. Never skip oil drizzle last; coats strands without drowning or weighing down cabbage. Use avocado oil if olive oil too strong or cloudy.
💡 Cover tightly after mixing and refrigerate minimum 45 minutes. Bubbles might release; look for faint purple juice seeping out. It signals good salt and vinegar action. Too watery juice means strain or drain before serving or slaw gets soggy fast. Toss gently to distribute flavors but don’t pulverize. Guide hands or colander for draining excess liquid. Chill slaw well; cold keeps crispness intact.
💡 If red cabbage looks dry or watery after shredding, adjust vinegar. More vinegar extracts moisture but oversoak leads to limp cabbage. Watch color changes; when purple deepens and juice appears, stop marinating. Avoid room temp over hours—fridge slows softening but enhances flavor melding. Opt for fresh cabbage heads; avoid brown spots or wilting edges for best crunch and color stability.
💡 Substitute white wine vinegar if apple cider vinegar unavailable but expect less bright tang. Maple syrup replaces honey cleanly here; maple adds subtle earth and smoke notes, ferments better with acid. If no avocado oil, mild olive oil is fallback but risk clouding. Freshly cracked pepper makes all difference; pre-ground black pepper muted and flat. Salt type matters; kosher salt dissolves more evenly than table salt.

Common questions

Can I use white vinegar instead?

Possible but harsher bite. White vinegar tends to overpower. Apple cider softer, adds round acidity. White wine vinegar okay if nothing else. Expect different flavor profile.

How long to marinate slaw?

Minimum 45 mins fridge. Longer—up to 23 hours—softens cabbage bit but beware limp texture. Watch purple juice. Too much liquid means drain or toss to avoid soggy result.

Why is slaw soggy sometimes?

Excess moisture retained. Usually too little draining after marination. Salt pulls juice out; you must toss and strain liquid. Use hands or colander. Vinegar amount affects softness; too much pulls more water and softens cabbage excessively.

How to store leftovers?

Airtight container best. Keeps fridge fresh. Lasts 2-3 days max. Juice might settle; toss again before serving. Avoid freezing—cabbage texture ruins. Drain surplus liquid stored separately if needed to preserve crispness.