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Looking for a quick and easy red cabbage slaw for tacos, bowls, and light summer meals? With just five simple ingredients, this vibrant side dish comes together in 15 minutes. It starts with thinly sliced red cabbage marinated in fresh lime juice, avocado oil, raw honey, and salt, then finishes with a touch of lime zest for a burst of zesty flavor that will make your mouth water.
This red cabbage slaw recipe was inspired by a Blue Apron meal I tried years ago, and I still remember being surprised by how simple and delicious it was. The acidic lime juice not only softens the cabbage but also transforms its deep purple hue into a bright magenta, adding a beautiful splash of color to your plate. A little honey balances the acidity without making it overly sweet.
Also known as purple cabbage slaw, this dish enhances even the most basic meals with flavor, texture, and nutrients. It’s the perfect crunchy addition to tacos or bowls—try it mixed into a Coriander Chicken Bowl with creamy Coconut Lime Rice (or low-carb Cilantro Lime Cauliflower Rice for a lighter variation). However you serve it, this easy slaw won’t disappoint.
LIMES – You’ll use both the zest and the juice for fresh, bright flavor. Choose dark green, smooth-skinned limes for maximum juice. If only bumpy, thicker-skinned limes are all that’s available, grab an extra one just in case.
AVOCADO OIL – Its light, neutral flavor doesn’t distract from the other flavors. A mild extra virgin olive oil can be used as an alternative, but avoid robust varieties—they’re overpowering on top of cabbage’s natural peppery flavor.
RAW HONEY – Balances the acidity of the lime and the bitterness of the cabbage without making the slaw overly sweet. For a vegan option, one tablespoon of white sugar is roughly the equivalent.
See the complete list of ingredients in the recipe card below.
How to Make Red Cabbage Slaw
Add the sliced cabbage to a large glass or ceramic mixing bowl.
Zest the lime (you’ll get about 1 teaspoon) and set the zest aside.
Juice the lime (about 1 tablespoon) and pour it over the cabbage.
Add the avocado oil, honey, and salt. Stir well to combine. Let it marinate at room temperature for at least 10 minutes, stirring occasionally. If serving later, refrigerate in a glass container with a tight-fitting lid until ready to serve.
Just before serving, stir in the lime zest.
Storage: The slaw keeps in an airtight glass container in the fridge for about 3 days. After that, it may start to become bitter.
Recipe Tips
No juicer? Slice the lime into quarters lengthwise and squeeze each piece by hand. Cup your opposite hand over the lime to shield from juice spray. This method tends to yield more juice than slicing the lime in half when juicing manually.
Zest last for freshness. If prepping ahead, wait to add the zest until just before serving for the most vibrant flavor—store zest in a lidded glass container in the fridge.
Measure the oil before the honey. Measuring the oil first will help the honey slide right off the spoon, giving you a more accurate measurement and easier cleanup.
FAQs
How to cut red cabbage for slaw?
Wash the cabbage and remove any limp outer leaves. Quarter it from top to bottom using a large, sharp knife. Remove and discard the core, then slice into thin (⅛-inch) ribbons. There’s no need for a mandolin–they’re not worth the risk.
How to soften red cabbage for coleslaw?
Marinate it in lime juice for 10–30 minutes. This softens the cabbage without making it mushy. Alternatively, lightly sauté the cabbage in avocado oil for 3-5 minutes before adding the rest of the ingredients. This makes it easier to digest, without sacrificing all the crunch.
This quick and easy red cabbage slaw is tossed in lime juice, honey, and avocado oil, then finished with fresh lime zest for a vibrant punch. Ready in just 15 minutes, it’s the perfect side for tacos or bowls. Try it with Coriander Chicken and Coconut Lime Rice for a healthy summer dinner.
Ingredients
Scale
1/2 pound red cabbage, thinly sliced (about 1/2 of one 4-inch diameter cabbage)
1 average lime (zest and juice)
1 teaspoonavocadooil
2 teaspoonsraw honey
1/8 teaspoonsalt
Instructions
Slice the cabbage and add it to a large glass or ceramic mixing bowl.
Zest the lime (you’ll get about 1 teaspoon) and set the zest aside.
Juice the lime (about 1 tablespoon) and pour it over the cabbage.
Add the avocado oil, honey, and salt. Stir well to combine. Let it marinate at room temperature for at least 10 minutes, stirring occasionally. If serving later, refrigerate in a glass container with a tight-fitting lid until ready to serve.
Stir in the lime zest just before serving.
Storage: The slaw keeps in an airtight glass container in the fridge for about 3 days. After that, it may start to become bitter.
Notes
·No juicer? Quarter the lime lengthwise and squeeze by hand—this usually yields more juice than halving. Use your other hand to block any spray.
·Zest last. For the freshest flavor, add lime zest just before serving. Store in a covered container in the fridge if prepping ahead.
·Oil before honey. Measure oil first so the honey slides off the spoon easily for a cleaner, more accurate measurement.
·If raw cabbage is hard for you to digest, lightly sauté the cabbage in the avocado oil for 3-5 minutes before adding the rest of the ingredients. This softens it without sacrificing all the crunch.
I love this purple cabbage slaw recipe. It’s crunchy and bright, with just a touch of sweetness to complement a variety of light summer dishes. I hope you enjoy it, too.
I love this purple cabbage slaw recipe. It’s crunchy and bright, with just a touch of sweetness to complement a variety of light summer dishes. I hope you enjoy it, too.