Skip to main content New<> this month
Get the Allrecipes magazine

Red Cabbage Slow Slaw

Rated as 4.69 out of 5 Stars

"This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!"
Added to shopping list. Go to shopping list.


2 d 1 h 15 m servings 193
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Put sliced cabbage into a large sealable plastic bag.
  2. Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.


  • Cook's Notes:
  • Apple cider vinegar can be used in place of red wine vinegar, if you prefer.
  • I use the slicing disk on my food processor to slice the cabbage as thinly as possible.

Nutrition Facts

Per Serving: 193 calories; 13.7 18.3 1.6 0 1017 Full nutrition

Explore more


Read all reviews 8
Most helpful
Most positive
Least positive

Made as written and this was the perfect blend of tart and sweet. The tart overpowered the sweet a tad but in a very good way. I threw everything into a ziplock bag a couple of days prior to ser...

This was a nice variation to mayonnaise-based slaw. I followed the instructions except that I did not have time to let it set for days. Instead, I added all ingredients (including the oil) and...

Yum. This is super tart and tasty.


Tastes great with fresh cabbage from the farm stand in Hastings, Florida.

Delicious! I didn't add any oil as I like the crunch! This will be a keeper in my recipe box! Yum!

I made the recipe just as stated but added shredded carrots and green peppers. It was delicious!

Seems like it was missing something for my family's taste. We tried to eat it as a salad. I think the other reviewer had the right idea pairing it with pulled pork.