Red Slaw | Oil-Free
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.
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.
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
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).
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.
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.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
Red Slaw | Oil-Free
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
Nutrition
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.
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…
