Red Cabbage Slaw With Creamy Avocado Dressing

This vibrant red cabbage slaw is a delightful rainbow salad paired with a creamy avocado dressing that is dairy-free and egg-free. This dish is perfect for those following a paleo, low-carb, or vegan diet and can be enjoyed as a side dish or as a main course.

Delicious Red Cabbage Slaw

I love preparing a red cabbage slaw regularly, as I appreciate both its beautiful color and its nutritional benefits (rich in vitamins, antioxidants, and fiber!).

While I typically use a mayonnaise-based dressing for my slaw salads, today I decided to experiment with a dairy-free and egg-free creamy avocado dressing. You can find the recipe for my Creamy Avocado Dressing here.

This dressing is incredibly versatile and pairs wonderfully with a slaw salad. Its thick and creamy texture might make you believe it contains heavy cream or mayo. The combination of lemon and a hint of garlic enhances the nuttiness of the avocado. Coriander is an excellent herb to accompany this dressing, but basil or parsley are also great options.

Pairing Ideas for Cabbage Slaw

I often serve a variation of this slaw salad as a side dish with chicken nuggets, baked fish, and sweet potato chips. It’s a fantastic accompaniment to Tex-Mex dishes, especially tacos (try it with shrimp tacos from iFoodReal) or in a burrito bowl. It also pairs well with burgers, chicken patties, roast chicken, or slow-cooked brisket.

Additionally, you can elevate this slaw to a main dish by adding some protein to make it more filling. Consider shredded chicken, beef, chickpeas, lentils, grilled tofu, prawns, canned tuna, salmon, or even boiled eggs. It’s also a great option for barbecue gatherings.

Tips for Making Red Cabbage Slaw

This recipe yields a small batch of slaw that can be enjoyed as a simple salad or enhanced with grilled chicken, meat, or seafood.  

You can prepare a larger batch of the red cabbage slaw salad and store it without dressing in a Ziplock bag. Feel free to incorporate a variety of crunchy vegetables to create a colorful rainbow effect. 

If you’re making a substantial amount of this salad, having a food processor is beneficial as shredding the cabbage and other vegetables can be time-consuming. However, the effort is worthwhile, especially since the salad can be refrigerated for a few days (without the dressing). I recommend storing the dressing separately and mixing it with the salad just before serving.

Explore More Tasty Slaw Salads

Discover additional flavorful salad recipes in my eBook “Salad A Day: 45+ Delicious Salads For Health & Vitality.”