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Garlic & Lime Red Cabbage Slaw – Vegan & Gluten Free

by Sharon on April 11, 2013

Red Cabbage Slaw

This dish is super easy. It is also delicious, crunchy, light and tasty.

Yes, it really is all of those things!

I created this recipe many moons ago and it always goes over well at our house. I usually pair it with salsa, some shredded cheese and a nice steak or chili lime chicken. For Joe, he wraps his slaw and steak up in whole wheat tortillas, smeared with sour cream and hot sauce. To each their own. :)

Either way, if you’re someone who comes to my house for dinner, you’ve probably had this at least once. This slaw is in the rotation pretty frequently.

Red Cabbage Slaw

It’s simple 4-stepper.

Start with a bowl of shredded red cabbage and add in red onion, minced garlic and then lime juice with pinches of sea salt and pepper.

Give it a good mix. I shun utensils and get in there with my hands:)

Red Cabbage Slaw

Leave this in the fridge at least 4- 5 hours for the cabbage to soften nicely. Since this slaw can be whipped up in 10 or 15 minutes (depending on your knife skills) you can easily do it the night before or in the AM to have at dinner-time. Whatever works best for your schedule. I know this side dish is probably much tastier if it sits overnight but,  I typically am throwing it together in a mad dash before I leave the house for work.

The finished result is a fresh, clean, nutritious dish that adapts well with all kinds of proteins.  As I said, I like to serve mine with steak or chicken, but I’m sure shrimp or any type of seafood would also pair  quite nicely.

Red Cabbage Slaw


Garlic & Lime Red Cabbage Slaw

Serving Size: makes approximately 4 servings


  • 1/2 head of cabbage, shredded
  • 2 limes, juiced
  • 2 garlic cloves, minced
  • 1/2 red onion, sliced
  • sea salt and pepper to taste


  1. Stir all ingredients together and leave covered in the fridge for 4-5 hours or overnight.

Click for Nutritional Stats

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{ 2 comments… read them below or add one }

SMR November 8, 2015 at 5:04 pm

This turned out as a great recipe but I added Lime zest and a bit of red wine vinegar to up the sour. It turned out FANTABULOUS!!


Sharon November 9, 2015 at 2:09 pm

Hey thanks! Sounds like great additions too. Have a great week. :)


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