Quick Red Cabbage Slaw

Ten minutes of simple prep work and an hour of hands-off marinating time deliver this almost effortless slaw that scores big in the flavor department. Matchstick carrots make it ultra-easy; just dump, stir, and go. Seasoned with a simple mixture of lemon juice, mustard seeds, and salt, this slaw lends itself a variety of uses—try it on barbecue sandwiches, tacos, and turkey or chicken burgers—or serve it as a side dish at your next barbecue or potluck.

Quick Red Cabbage Slaw
Photo: Jen Causey
Active Time:
10 mins
Total Time:
1 hrs 10 mins


  • 4 cups shredded red cabbage (from 1 head cabbage)

  • 1 cup matchstick carrots

  • 1 small red Fresno chile, seeds and ribs removed, finely chopped (about 1 tablespoon)

  • 1/4 cup fresh lemon juice (from 2 lemons)

  • 1 tablespoon mustard seeds

  • 1 3/4 teaspoons kosher salt

  • 1 cup chopped fresh flat-leaf parsley (from 1 bunch)


  1. Toss together cabbage, carrots, and chile in a large bowl; set aside.

  2. Bring lemon juice, mustard seeds, and salt to a simmer in a small saucepan over medium, stirring occasionally. Remove from heat, and pour over cabbage mixture; toss to combine. Cover and refrigerate at least 1 hour or up to overnight. Stir in parsley just before serving.

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