Tangy Red Cabbage Slaw

Red Cabbage Slaw
Diana Rattray
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 6 to 8 servings
Ratings (14)

In this slaw recipe, red cabbage is mixed with a sweet and tangy dressing, raisins, and pecans. Serve this flavorful cabbage salad at your next cookout, or add it to your holiday dinner menu.

We used golden raisins in the pictured salad, but regular raisins may be used as well, and instead of pecans, make it with walnuts or sunflower seeds. See the tips and variations below the recipe for more add-in and substitution ideas and how to toast the pecans.

What You'll Need

  • 3/4 cup to 1 cup mayonnaise
  • 3 tablespoons granulated sugar
  • 3 tablespoons apple cider vinegar
  • 1 small head red cabbage, finely chopped or thinly sliced or shredded
  • 1 medium red onion, finely chopped or thinly sliced
  • 3/4 cup golden raisins
  • 4 tablespoons chopped pecans

How to Make It

  1. Combine 3/4 cup mayonnaise, sugar, and vinegar; set aside.
  2. In a large serving bowl, combine the cabbage, onion, raisins, and pecans. Toss to blend; stir in the mayonnaise mixture. Add more mayonnaise, as needed.


  • To toast the pecans, spread them out in a large dry skillet and place over medium heat. Cook, stirring constantly until the pecans are aromatic and lightly browned.
  • Turn this slaw into a low carb salad by omitting the raisins and using a sugar substitute.

    Recipe Variations

    • Taste and add more or less sugar, to suit your tastes. 
    • Replace the golden raisins with regular raisins.
    • Add about 1/4 cup of crumbled cooked bacon.
    • Replace the pecans with sunflower seeds or chopped walnuts.
    Nutritional Guidelines (per serving)
    323 Calories
    23g Fat
    28g Carbs
    3g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)