Red Cabbage Coleslaw

This is an awesome coleslaw that I make occasionally, because it is tart, crunchy, and flavorful. Unlike traditional coleslaw, my recipe is not sweet at all, but is sour because of the acidity from the lemon juice and pickles. The crunchy vegetables and creamy dressing makes it refreshing as a side dish for a barbeque or a quick and easy salad to accompany a weekday dinner. Enjoy!

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • ½ medium head red cabbage, shredded

  • 2 medium carrots, shredded

  • 2 stalks celery, very thinly sliced

  • 1 small yellow onion, diced

  • 1 spear dill pickle, diced

  • 8 sprigs Italian parsley, chopped

  • 2 tablespoons mayonnaise

  • ½ medium lemon, juiced

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon Aleppo pepper


  1. Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.

  2. Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

Cook's Note:

Substitute paprika for the Aleppo pepper, if desired.

Nutrition Facts (per serving)

130 Calories
6g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 130
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 815mg 35%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 4g
Vitamin C 148mg 740%
Calcium 157mg 12%
Iron 5mg 27%
Potassium 778mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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