Red cabbage Coleslaw is a fun twist on the traditional coleslaw recipe and its just as delicious. If you are looking for a vegan coleslaw for summer picnics, you are going to love this recipe.

Whenever I make coleslaw, I try to keep it simple.  Since I don’t eat eggs, “keeping it simple” is a little challenging because I make a vegan version of the mayo first.

I finally perfected this vegan coleslaw recipe and I am so excited to share it with you!

Overhead view of red cabbage coleslaw in a bowl with a red napkin and and fork next to it

I went with red cabbage because it adds are really nice crunch to any recipe or when eaten by itself.  This coleslaw recipe works so well by itself or you can use it as a burger topping too.

I have made Vegan Mayo before and it has always turned out great.  This time, I decided to use my Saffron Yogurt Mayo for this recipe because saffron and red cabbage really work well together.

The raisins and pineapple were so perfect for this recipe too.  I liked the texture they provide to the coleslaw.

Closeup view of red cabbage coleslaw in a bowl

The best part of this coleslaw recipe is the the pineapple.  It gave recipe a nice sweetness without having to use any sugar.

What is your favorite ingredient to use to make coleslaw?

Red Cabbage Coleslaw

1.  Shred the red cabbage or chop it by hand and place them in a large mixing bowl bowl.  I used about 2 cups of shredded cabbage to make this coleslaw recipe

red cabbage coleslaw

2.  Shred carrots and add to the mixing bowl.  I used one cup of shredded carrots

red cabbage coleslaw

3.  Add 1/4 cup of corn.  If you are using frozen sweet corn, thaw it for 30 seconds before adding it to the other coleslaw ingredients

red cabbage coleslaw

4. Add 1/4 cup of pineapple. Use the canned version, if you cannot find the fresh one.  I cut the pineapple into cubes.  One tip, don’t use frozen pineapple in this recipe

red cabbage coleslaw

5. Add 1 Tbsp of freshly squeezed lime juice

red cabbage coleslaw

6. Add 1 tsp of chopped jalapeno.  This is optional because it will add some spice to the coleslaw

red cabbage coleslaw

7. Add 1 tsp of ground cumin powder.  If you don’t want to use cumin powder, substitute with 1 tsp of taco seasoning

red cabbage coleslaw

8. Add my saffron yogurt mayo to the mixing bowl or add your favorite mayo

red cabbage coleslaw

9. Finally, add 2 tsp of raisins.  This is optional because the pineapple adds the sweetness to the coleslaw.  I like the added sweetness that the raisins gave this recipe

red cabbage coleslaw

10.  Marinate this red cabbage coleslaw overnight, if possible.  Marination time should be 3 hours minimum.  Adjust for taste and serve with other veggie recipes or as a meal by itself

red cabbage coleslaw

Red Cabbage Coleslaw

how to make vegetarian coleslaw

Make Coleslaw with Red Cabbage

Coleslaw made using red cabbage and saffron yogurt
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 3 people
Calories 124 kcal


  • 2 cup red cabbage shredded
  • 1 cup Carrots shredded
  • 1/4 cup sweet corn If using frozen, thaw it first
  • 1/4 cup pineapple cubed
  • 1 Tbsp lime juice freshly squeezed
  • 1 tsp Jalapeno finely chopped
  • 1 tsp cumin powder
  • 2 tsp raisins

For The Saffron Yogurt

  • 1 tsp Spanish Saffron divided into 2 parts
  • 1/4 cup water
  • 1 cup vegan yogurt
  • 1/4 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp Rosemary
  • 1 Tbsp almond milk
  • 1/4 tsp olive oil


  • Mix all the ingredients for the Saffron yogurt and set aside
  • Add red cabbage and carrots to a mixing bowl
  • Add sweet corn to the bowl
  • Add the pineapple cubes and lime juice
  • Add jalapeno and cumin powder
  • Add the raisins and mix well
  • Add the Saffron yogurt to the bowl
  • Mix well and set aside for 3 Hours to overnight before serving


Note: For best results, Let this coleslaw marinate overnight. Since it is red cabbage, it requires a little more marination time.
Nutrition Facts
Make Coleslaw with Red Cabbage
Amount Per Serving (3 cups)
Calories 124 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 259mg11%
Potassium 362mg10%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 7840IU157%
Vitamin C 57.1mg69%
Calcium 153mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 3cupsCalories: 124kcalCarbohydrates: 24gProtein: 4gFat: 2gSodium: 259mgPotassium: 362mgFiber: 3gSugar: 10gVitamin A: 7840IUVitamin C: 57.1mgCalcium: 153mgIron: 1.1mg
Keyword How to make cabbage slaw, Vegan red cabbage slaw
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  1. That salad would taste so good at a picnic. It has such a beautiful color. I am not much of a fan of regular old coleslaw, but this sounds great!

  2. My doctor just recommended that I eat more raw veggies in the cabbage family, and cole slaw is literally one of my favorite foods! I love all kinds, but your saffron mayo paired with sweet corn and pineapple has me intrigued to try!

  3. This coleslaw looks amazing! My husband does not eat wonderful foods like this because he does not like the idea of cold meals (probably because of mayonnaise.) I have to admit, I am really intrigued by the vegan mayonnaise and plan to check it out! Been wanting to try my hand at a recipe for a while 🙂