Easy Red Cabbage Slaw (No Mayo)
If you need a quick, crunchy side that works with tacos, bowls, or just about any meal, this red cabbage slaw is one of the easiest options. It’s made with a simple tahini and apple cider vinegar dressing, so there’s no mayo, and it comes together in just a few minutes. The result is a fresh, flavorful slaw with a little tang, a little creaminess, and plenty of crunch that holds up well for meal prep or serving at cookouts.
I’ve been making this slaw for years whenever I need an easy side dish and don’t want to overthink it. It’s one of those recipes I come back to again and again because it’s reliable, made with pantry staples, and works with so many different meals. Whether I’m serving it with tacos, adding it to a grain bowl, or just needing something quick to round out dinner, this is one of my go-to recipes that always delivers.
This red cabbage slaw is perfect with easy taco night meals. It pairs really well with recipes like Air Fryer Chicken Tacos, Air Fryer Shrimp Tacos, or a quick Skillet Chicken Taco. You can also use it in a bowl with yellow rice and Mexican Black Beans for an easy, flavor packed meal. It’s one of those sides that makes everything feel more complete with very little effort.
Ingredient spotlight
This is not a full list of the ingredients, but a quick spotlight on some key ingredients and ways to substitute them if needed.
- Tahini – Tahini is a paste made from ground sesame seeds, similar to peanut butter or almond butter. It’s what gives this slaw a creamy texture without using mayonnaise or dairy. You can usually find tahini in the nut butter section or the international aisle at most grocery stores.
- If you don’t have tahini, you can use a runny almond butter or sunflower seed butter as a substitute. The flavor will be slightly different, but it will still work well.
- Apple Cider Vinegar – Apple cider vinegar adds the tangy flavor that balances out the creaminess of the tahini. If you don’t have it, you can substitute red wine vinegar or even fresh lime juice for a slightly different but still delicious flavor.
How to make vegan red cabbage slaw
Thinly slice 1/2 head of red cabbage. Add cabbage, tahini, apple cider vinegar, salt, garlic powder and cumin to a very large bowl. Toss with tongs until all the slaw is well coated (2-3 minutes). Enjoy immediately or use over the next 2-3 days, keep refrigerated.
Tips for success
- Short on time? Use pre-shredded cabbage – Bagged slaw mix works great here and saves time.
- How to store leftover cabbage – This recipe uses about ½ a large head of cabbage. Store the rest wrapped in the fridge or slice it and use it later in salads, stir fries, or tacos. It will keep for about a week.
- Make-ahead tips – You can make this up to 24 hours in advance for the best texture and presentation. It will keep in the fridge for up to 5 days, but may soften after the first couple of days.
Red Cabbage Slaw (No Mayo Coleslaw)
Guided Recipe Video
Ingredients
- 1/2 large head red cabbage, sliced
- 2 tablespoons tahini
- 1/4 cup apple cider vinegar
- 2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Instructions
- Thinly slice the cabbage (see tips below).1/2 large head red cabbage, sliced
- Add the tahini, apple cider vinegar, ground cumin, garlic powder and salt.2 tablespoons tahini, 1/4 cup apple cider vinegar, 2 teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon garlic powder
- Stir well with tongs in a large bowl until all the slaw is well coated. Serve cold or at room temperature.
Recipe Notes
- Remove the core before slicing – Cut the cabbage in half and remove the tough core before slicing. It’s too firm to eat and won’t soften in the slaw.
- Use a large bowl + mix well – Use a large bowl and mix thoroughly with tongs or clean hands to evenly coat the cabbage in the dressing.
- Storing leftovers: store in the fridge in an airtight container for 4-5 days. The slaw will start to get a little soggy after day 3-4 but the flavor is still good.
Nutrition Information
WhHow to Serve Red Cabbage Slaw
This red cabbage slaw is especially good for tacos, and it’s perfect for fish tacos where you want something fresh and crunchy to balance the flavor. It also works really well as a simple side for burgers or served alongside easy meals.
You can also use it in a quick grain bowl with shredded BBQ chicken and air fryer sweet potato wedges for a fast, flavorful meal. It’s one of those sides that makes everything feel a little more complete without adding extra work.at to serve with no mayo red cabbage slaw
What can you substitute for tahini please
Hi Helen! You can use almond butter or sunbutter in place of the tahini. Just be sure it’s unsweetened. Hope this helps! Happy cooking – Sam
LOOKS DELIC
Thank you so much Eileen! hope you try it out and enjoy it! Happy cooking