Red Cabbage Slow Slaw

Red Cabbage Slow Slaw

 Made  times
Lynn Edwards 4

"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!"
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2 d 1 h 15 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  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.


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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...

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...

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.

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