Red Cabbage Slaw

from The Decadent Detox
December 18, 2009

Everybody loves this red cabbage slaw. It’s delicious!

Red Cabbage Slaw

This red cabbage slaw from The Decadent Detox 14-Day Cleanse is one of my favorite recipes. I make a batch of this almost every week, and it never gets old. I’d never been a fan of cabbage and had struggled to lovingly include it in my diet until I tasted this salad.

The first time I ate a version of this salad, it was made, and served to me by a very proud 8 year old when I was volunteering at my mum’s school kitchen. That’s how quick and easy it is!

The vibrant purple of the cabbage mixed with the lush green parsley and onions is a feast for the eyes, and the zesty lemon flavor is a winner.

Pick a whole cabbage that is firm and dense with a rich vibrant color. These cabbages have the highest nutrient profile. Don’t buy cabbages that have been halved or quartered, as they have been exposed to oxidation and nutrient degradation.

Serve this red cabbage slaw with a clean piece of protein of your choice. I enjoy it with seared tofu or tempeh, a sliced avocado, or a handful of raw sliced almonds, hemp seeds, and sesame seeds.

Any way you serve it, this red cabbage slaw is a winner.

Join The Decadent Detox Cleanse

Join my 14-Day Live-Guided Cleanse to get healthy and stay healthy the decadent delicious way.

Other Salad Recipes

Vegan Coleslaw
Brussels Sprout & Cabbage Slaw
Cabbage and Kale Slaw
Vegan Thai Salad
Seaweed and Cabbage Salad

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.


Red Cabbage Slaw

Everybody loves this red cabbage slaw. It’s delicious!

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 to 8
Author Tess Masters


  • 1 medium head red cabbage
  • 2 bunches flat-leaf parsley, finely chopped
  • 1 bunch green onions (white and green parts) finely chopped
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice, plus more to taste
  • 1 teaspoon (6g) Celtic sea salt, plus more to taste
  • 1/8 teaspoon (0.25g) freshly ground black pepper, plus more to taste


  1. Cut your cabbage into pieces, and place in batches in your food processor fitted with the s blade or coarse shredding disc, and pulse quickly just a few times, until roughly chopped. Don't process too much or your cabbage will be like rice. 
  2. Toss the cabbage, parsley, and green onions with the olive oil, lemon juice, salt, and pepper. Tweak oil, lemon juice, salt, and pepper to taste. 

Recipe Notes

Recipe from The Decadent Detox 14-Day Cleanse


Comments 37

  1. 5 stars
    This is a winner Tess, you’ve made it for me on a few occasions and although mine wasn’t as good as yours, it’s still dead easy and feels instantly fabulous for your insides.

    1. OH….I HIGHLY doubt that Bethy!
      YOU are a better cook than me!!!!
      But thankyou!
      We have enjoyed this salad many times together. LOVE you xxxxx

  2. 5 stars
    This salad is just delicious. I agree with Beth. Mine never comes out as good as yours. I think I need to add a bit more lemon juice and salt. But it is still good nevertheless.

  3. This was another great recipe that was tagged on When I went to the refrigerator my parsley had become cilantro and I did zest the lemon and add that to the mix. This is an excellent recipe that has a clean fresh taste. Thank you Blender Girl.

  4. How much more refreshing flavor can you get into your mouth? Not much! This recipe tastes like spring bursting from your little piggie trough onto your ever salivating tongue! Triple oink!

    1. LOL! I love it!
      Thanks Lorai! I LOVE LOVE LOVE this salad too.
      SO easy and SOOOOOOO yummy in my piggy tummy 🙂

  5. I adore this salad. It has become a staple in our family and we make it just about every other weak.

    Sometimes we add 1 Tbs sesame oil and a Tbsp of agave nectar to the mix and sometimes we fuse it with taboule and add bulgar.

    Always add chickpeas, always delicious!

    1. Hey Suz!
      Glad you are all enjoying this salad.
      I make this every week too.
      Cabbage is SO good for you and this salad is the BEST way to eat it!
      Great minds think alike! I also enjoy it with tabouli! LOVE chickpeas in this salad too!
      Thankyou so much for taking the time to share your blend!

  6. Delicious flavor, but I had to make the recipe in batches. My food processor is too small to process all the ingredients at once without turning the cabbage into babyfood. However, once I figured that out, it was a snap and it really does taste great!

    1. Yes, you do need to process the cabbage in batches. I will add that to the recipe instructions now to make it clearer. Glad you enjoyed it. Thanks for your valuable feedback.

  7. Wow..wasnt aware of the high Vit C properties in the red cabbage. Its a Greek fave of ours and works well with added crunchy white bean sprouts & julienne carrots..and add a tbspn or 2 of greek yogurt or jap kewpie mayo to the olive lemon dressing for a heightened punch! Mmmmmm

    1. Yay! Yes, I just love this salad. It is a staple in our house. I can’t stop eating it. It’s so healthy, too. Glad you enjoyed it.

  8. My husband loves to make this salad. Since he retired he loves to make healthy dishes for us to enjoy. The colours alone would be good incentive to make it but the taste is fresh and crunchy. Great recipe!

  9. Are the green onions the same as shallots here in Australia? I’m keen to make this for Australia Day tomorrow! And has anyone used a thermomix to make it? Would i need to do it in batches? (Im new to thermomix) Thanks!

    1. So exciting you have a Thermomix. They are so amazing. Green onions are also known as scallions. But, shallots are different.

  10. Just made this, it is delicious! I will be making it again and probably often! I made half the recipe bc it was only for two people. It was enough probably for about 4-5 servings but I could easily eat it all by myself! 🙂

    1. So glad you enjoyed it. Yes, I often eat the entire batch myself over a few days. It’s just so good. I’ve making this for years. Such an awesome little staple.

  11. Loved this salad. Served mine with sunflower seeds sprinkled in and a little turmeric. Delish as it is, just wanted to experiment for differing variations. I will make this often, I really enjoyed it!

    1. I love your additions. Thanks so much for sharing. I love this salad because it lends itself so well for all kinds of flavorful inspiration to keeps things interesting. Enjoy.

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