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A coleslaw with egg, red cabbage and carrots, on a white plate, with onion rings

Red cabbage, carrot & egg coleslaw

This red cabbage and carrot coleslaw has a little twist to it. Adding grated egg makes it almost a meal on itself.
Course Appetizer, Brunch, Lunch, Salad, Side Dish, Starter
Cuisine American, European Cuisine, Mediterranean
Keyword homemade coleslaw, how to make a homemade coleslaw
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 servings
Calories 220kcal


  • grater
  • glass bowl (large)
  • chopping board
  • pan


For the salad:

  • 4 medium carrots (organic)
  • 4 eggs (organic)
  • 1/2 red cabbage (organic)
  • 1 small red pepper
  • 1 med onion (red)
  • 1/4 celeriac or 1 teaspoon of celery seeds
  • parsley (or coriander) finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the dressing:


  • Boil the eggs for about 12-13' so they are as hard as they can be. When finished boiling, pour cold water over and set aside.
  • Shred the cabbage and place it in a big bowl. Sprinkle some salt and give it a good massage.
  • Add the shredded onion, chopped red pepper and the grated carrot.
  • Peel the eggs and grate them when cooled. Add to the cabbage.
  • Make the dressing, mix the dressing ingredients in a separate bowl. Add salt and pepper to taste.
  • Pour the dressing mixture over the cabbage one and give it a good old mix. Add some chopped herbs if you wish, parsley, coriander or dill and mix.


Calories: 220kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 516mg | Potassium: 727mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12221IU | Vitamin C: 92mg | Calcium: 125mg | Iron: 2mg