Creamy Red Cabbage Slaw (Just Like the Deli’s)

For years, I’ve been trying to recreate that classic store-bought red cabbage slaw with mayo.

Even though I really love it, you usually won’t find it in my fridge. Mostly because of the high calorie count, but also because I find so many versions to have an overly sweet taste.

Every time I’ve tried making it at home, I realized how tricky it is to hit that addictive, deli-style flavor. Most recipes use sugar, but I just don’t like it here: it’s too aggressive, and worse—it takes forever to dissolve, which means waiting hours before you can eat the slaw.

Me? Wait hours? Not happening.

So I swapped the sugar for maple syrup (real maple only, please). No maple syrup? You can use date syrup instead.

Another issue I kept running into: the cabbage was always too stiff, which makes it hard to tuck into a sandwich or pita, and gives the slaw an overly “raw” cabbage-y flavor.

That problem? Solved. Once you see the method below, you’ll understand how to make the cabbage soft and tender—but still crisp.

And then there’s the calorie issue. I checked: a typical store-bought container of red cabbage slaw can have 1,000–1,200 calories/pound (500g). This version gives you about the same amount of salad—if not more—for under 350 calories.

A third of the calories. And you control everything: the sweetness, the salt, the mayo.

In short—I’m hooked. And so is everyone I’ve given a container to.

One last thing: if you can resist digging in right away, you’ll discover that this salad gets better with every passing hour.

Creamy Red Cabbage Slaw

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Serves: 4-6 servings Prep Time: 15 minutes + 30 minutes resting

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For about 4 cups:

• 1 small red cabbage (about 1¼ pounds) or ½ large cabbage
• ¾ teaspoon fine salt
• 2–3 tablespoons light mayonnaise (start with 2 and adjust)
• 3 tablespoons fresh lemon juice
• 1 teaspoon real maple syrup or date syrup (silan), or more to taste (up to 1 tablespoon)

Instructions

- Slice the cabbage very thinly—the thinner, the better. Discard the tough white core. Transfer to a large bowl. - Add the salt and toss well. Let the cabbage sit for 30 minutes. (Yes, this step is essential—see notes below.) - Using your hands, squeeze and massage the cabbage to soften it. Even if not much liquid comes out, that’s okay—the goal is to break it down slightly and soften the texture. If liquid is released, you can discard it. - Add the mayonnaise, lemon juice, and maple syrup. Mix until fully combined. Taste and adjust seasoning. Personally, I like it only slightly sweet. I use closer to 1 tablespoon maple syrup, but start small and adjust to your taste.

Transfer to airtight containers and store in the fridge.

Notes

– This recipe calls for a small cabbage (~1¼ lbs). You’ll end up with about 1 pound of finished salad after removing the core. – For fewer calories, use 2 tablespoons mayo—it still works beautifully. The final taste depends a lot on the quality of the mayo. – Why not sugar or honey? Sugar doesn’t dissolve well in a cold mixture, so the texture can feel grainy unless you wait hours. Honey dissolves easily—but has a stronger flavor. That’s why real maple or date syrup works best. You can also use another neutral liquid sweetener (agave, for instance). – Why is it important to salt and rest the cabbage? This step draws out moisture, making the cabbage: more flexible (perfect for sandwiches), still crisp, even after a couple of days, more evenly vibrant in color. – With mayo-based salads, it is important to use a good-quality brand. Light mayo works great here and keeps things balanced. – Vegan? Just use your favorite plant-based mayo.