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Red Cabbage Coleslaw

A simple vinaigrette of oil, vinegar, mustard seed, celery seed, and sugar pairs effortlessly with the combination of fresh vegetables in this coleslaw recipe.


24 servings



Total Time:

15 minutes


2.0 Litre Container

Dinner setup of red cabbage coleslaw, with vegetable skewers and glass of Prosecco


½ cup (120 ml) extra virgin olive oil
½ cup (120 ml) apple cider vinegar
1 tablespoon mustard seeds
1 tablespoon celery seed
3 dates, pitted, or 1 tablespoon honey
1 head red cabbage
1 (150 g) medium yellow onion, thinly sliced
1 (150 g) medium carrot, peeled and shaved
2 cups (115 g) sliced fresh chives
1 teaspoon salt, optional
½ teaspoon ground black pepper


1. Place oil, vinegar, mustard seed, celery seed, and sugar into the Vitamix container in the order listed and secure lid.
2. Start the blender on its lowest speed, and slowly increase to its highest speed.
3. Blend for 30 seconds.
4. Combine cabbage, onion, carrots, and fresh chives in a bowl. Pour blended vinaigrette over the salad and toss to combine.

Chef's Notes

Quickly wet chop the cabbage in a few seconds with your Vitamix blender. Adjust the salad’s flavor profile by substituting another vinegar for the apple cider.

Nutrition Information

Serving Size 1 serving (76 g)
Amount Per Servings
Calories 70
Total Fat 5g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 20mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 3g
Protein 1g