Red Slaw | Oil-Free

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I live in the Carolinas where coleslaw is a staple. This Red Slaw is not our traditional creamy mayo coleslaw, but a sweet and tangy variation that goes great with anything, especially barbecue dishes.

red slaw in blue bowl on wood table

One thing I love about slaw is that it requires absolutely no cooking. Simply combine veggies in a bowl.

This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.

We love this red slaw because it’s…

  • Tangy
  • Crunchy
  • Packed with wholesome ingredients
  • Cooking-free
  • Oil-free
  • Perfect with sandwiches and BBQ
  • Simply delicious

I even like to buy pre-shredded cabbage which often includes green cabbage, purple cabbage, and carrots. It is a huge time-saving product and contains nothing except the raw vegetables listed.

slaw chopped up on wooden cutting board with red onion

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

Ingredients in raw slaw

  • cabbage
  • carrots
  • onions
  • ketchup
  • vinegar
  • sweetener
  • paprika
  • hot sauce (optional)
  • salt & pepper
overhead photo of slaw in two white bowls

Buying the pre-shredded cabbage or slaw in a bag makes this recipe a breeze to pull together, especially great on hot summer days when the Carolina sun is beating down and the humidity is high. On those kinds of days heating up the oven makes the house feel like a furnace.

How to make red slaw

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

In a large mixing bowl, add slaw (or cabbage) and diced onion.

In a medium bowl, whisk together ketchup, vinegar, sweetener, kosher salt, paprika, pepper, and hot sauce (if using).

ketchup and spices in bowl with whisk

Store-bought ketchup is loaded with sugar, so try my very easy-to-make homemade ketchup that only takes about 10 minutes to make.

Pour the wet mixture into the large bowl of cabbage and onion.

Mix thoroughly and place in the refrigerator to marinate for 1 hour or more. Serve chilled.

*Originally published November 2015.

slaw in white and blue bowls

This delicious cabbage slaw goes particularly well with vegan BBQ. Check out some of my great BBQ Recipes.

More no-cooking required recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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red slaw in blue bowl on wood table
4.58 from 21 votes

Red Slaw | Oil-Free

Author: Terri
I live in North Carolina where cole slaw is a staple. This recipe is not our traditional creamy cole slaw, but boast a sweet and sour vinegary flavor with a punch of heat.
Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings

Ingredients 

  • 1 14 oz package of cole slaw or 1 lb. fresh sliced cabbage
  • 1 medium onion minced
  • 1/3 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sweetener sugar, sucanat, agave, etc.
  • 1 teaspoon kosher salt or to your taste
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon ground pepper
  • 1 teaspoon hot sauce optional

Instructions

  • In a large mixing bowl, add slaw (or cabbage) and onion.
  • In a medium bowl, whisk together ketchup, vinegar, sweetener, kosher salt, paprika, pepper, and hot sauce (if using).
  • Pour wet mixture into the large bowl of cabbage and onion.
  • Mix thoroughly and place in the refrigerator to marinate for 1 hour or more. Serve chilled.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
I even like to buy pre-shredded cabbage which often includes green cabbage, purple cabbage, and carrots. It is a huge time-saving product and contains nothing except the raw vegetables listed.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

Nutrition

Calories: 70kcal | Carbohydrates: 17.3g | Protein: 1.4g | Fat: 0.2g | Fiber: 2.8g | Sugar: 13.5g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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