Red and Green Cabbage Slaw

Total Time
10 min
10 min
0 min
This tempting coleslaw is a really easy make-ahead side dish.


light mayonnaise

¼ cup(s)

light sour cream

2 Tbsp

apple cider vinegar

3 Tbsp

Dijon mustard

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

cooked green cabbage

3 cup(s), shredded, shredded

uncooked red cabbage

2 cup(s), shredded

uncooked carrot(s)

2 large, shredded

sweet red pepper(s)

1 small, seeded and chopped

uncooked bell pepper(s)

1 item(s), small, yellow, seeded and chopped

fresh parsley

¼ cup(s), flat-leaf variety, chopped

uncooked red onion(s)

3 Tbsp, chopped, finely chopped


  1. Whisk together the mayonnaise, sour cream, vinegar, mustard, salt, and ground pepper in a large bowl. Add the remaining ingredients and toss well to coat. Cover and refrigerate at least 1 hour or up to overnight. Let stand at room temperature about 30 minutes before serving for the best flavor. Yields 3/4 cup per serving.


Up to 2 days ahead, prepare the dressing and refrigerate in an airtight container. Shred the cabbage, place in a zip-close plastic bag, and refrigerate. Whether you toss the slaw together 1 hour ahead or 8 hours ahead will depend upon how crispy or soft you prefer your slaw; the longer it sits, the softer the slaw.

A happier, healthier you starts here