Cava Cabbage Slaw Recipe

I’ve always found joy in the kitchen, especially when I’m creating a vibrant, crunchy side dish like this Cava-inspired recipe.

We all know how famous the Cava restaurant is for their unique flavor. One of their most famous recipes is the cabbage slaw. Today, I am sharing this Cava Cabbage Slaw Recipe that has become a favorite in my kitchen. I love spending time making this colorful slaw because it always turns out perfect.

This recipe brings together the best of fresh vegetables with a creamy, tangy dressing. The mix of red and white cabbage gives it a beautiful color, while the corn adds sweetness. Every bite is crunchy and full of great taste.

You might also enjoy other Cava-inspired dishes like the Blueberry Lavender Drink, Balsamic Date Vinaigrette, Fiery Broccoli, or Grilled Chicken.

How Does Cava Cabbage Slaw Taste?

This Cava Cabbage Slaw Recipe has a fresh, crisp taste that will make your mouth happy. When you take your first bite, you get the crunch of fresh cabbage mixed with sweet corn kernels. The carrots add a mild sweetness, while the red onion gives just a little bite.

The dressing is creamy but not heavy. The mayonnaise makes it smooth, and the mustard adds a tangy kick. The dill brings a fresh, herb-like taste that makes this slaw special. It’s not too sweet or too sour – just right.

You will taste the Mediterranean flavors in every bite. The mix of textures keeps it interesting. The cabbage stays fresh, the corn pops in your mouth, and the carrots add a nice chew. The spring onions give a mild onion flavor without being too strong.

Simple Ingredients for Cava Cabbage Slaw

• Red Cabbage (250 g, shredded): Adds a vibrant purple color and a crunchy texture. Mild but slightly peppery, offering a fresh bite. About half a small head, shredded thin, works well. Green cabbage is a suitable substitute, though less colorful.
• White Cabbage (250 g, shredded): Crisp and slightly sweeter than red cabbage. Acts as the backbone of the slaw, giving it structure. Use around half a small head, shredded. Napa cabbage can be used for a softer texture.
• Sweetcorn (380 g, drained): Provides a sweet, juicy pop in every bite. Canned sweetcorn, drained well, works great. Fresh kernels are ideal if available. Thawed frozen corn is also fine. Avoid creamed corn, as it tends to be too mushy.
• Carrots (2, cut into thin matchsticks): Brings a sweet crunch and vibrant orange color. Thin sticks offer the best texture—about 1 cup in total. Pre-shredded carrots are acceptable but tend to be less crisp.
• Spring Onions (4, chopped): Add a mild, onion-like flavor with a fresh green appearance. Use both the white and green parts, yielding about 1/2 cup chopped. Chives or the green tops of regular onions are suitable alternatives.
• Red Onion (1 small, chopped): Contributes a sharp, tangy bite and a deep purple hue. Around 1/4 cup chopped is ideal. Yellow or white onion can be substituted, though they’re stronger in flavor—use a smaller amount.
• Dill (30 g, chopped): Fresh dill delivers a distinct, herby Mediterranean flavor. Approximately 1/4 cup chopped works perfectly. Parsley or cilantro can be used instead, though the flavor profile will change.
• Ground Black Pepper (1/2 tsp): Adds a subtle kick that balances the slaw’s sweetness. Freshly ground is preferred, though pre-ground is acceptable. Can be omitted if spice is undesired.
• Salt (to taste): Enhances all the other flavors. Begin with 1/2 teaspoon and adjust as needed. For low-sodium alternatives, a splash of lemon juice can add brightness.
• Mayonnaise (3 tbsp): Creates a creamy, rich dressing. Full-fat delivers the best flavor, though light versions are suitable for a lighter dish. Plain Greek yogurt or sour cream can replace it for a tangier taste.
• Wholegrain Mustard (1 heaped tsp): Provides a tangy, slightly spicy punch with little bursts from the mustard seeds. Dijon mustard is a close substitute. Yellow mustard offers a milder option.

Required Kitchen Tools

• Large mixing bowl: Big bowl to hold and mix all your veggies.
• Small mixing bowl: For blending the creamy mustard dressing smoothly.
• Sharp knife: Cuts cabbage, carrots, and onions neatly and quickly.
• Cutting board: Sturdy surface for chopping all your fresh veggies.
• Measuring spoons: For precise amounts of mayo, mustard, and spices.
• Measuring cup (for veggies): Measures cabbage and corn accurately.
• Can opener (for sweetcorn): Opens the sweetcorn can easily.
• Colander (to drain sweetcorn): Drains liquid from canned corn well.
• Wooden spoon or spatula (for mixing): Mixes veggies and dressing evenly.
• Grater or mandoline (optional): Shreds cabbage and carrots fast.

How To Make Cava Cabbage Slaw Recipe

Step 1 | Drain the Corn

Open the can of corn and pour it into a strainer. Let it sit for a few minutes to remove all the liquid. You don’t want any extra moisture making your slaw soggy. If needed, pat the corn dry with a paper towel.

Step 2 | Add Red Cabbage

Take a large mixing bowl and add the shredded red cabbage. If you’re shredding it yourself, slice the cabbage into thin, even strips so everything blends nicely.

Step 3 | Add White Cabbage

Add the shredded white cabbage to the same bowl. Gently mix it with the red cabbage to combine the textures and colors.

Step 4 | Add Carrots

Toss in the matchstick carrots. If cutting by hand, make sure they’re thin and about 2 inches long—this helps them mix well with the cabbage.

Step 5 | Add Corn

Now add the drained sweetcorn. Make sure it’s dry to the touch so it doesn’t water down the slaw.

tep 6 | Add Spring Onions

Add the chopped spring onions to the bowl. Use both the white and green parts to bring in fresh flavor and a pop of color.

Step 7 | Add Red Onion

Sprinkle in the chopped red onion. A little goes a long way. If you’re worried about the sharpness, rinse it under cold water first to mellow the taste.

Step 8 | Add Fresh Dill

Add the chopped fresh dill on top. This adds a fragrant, Mediterranean flavor that makes the slaw stand out.

Step 9 | Season with Pepper and Salt

Sprinkle ground black pepper across the bowl for a little heat, then add a pinch of salt to start. You can always adjust after tasting.

Step 10 | Mix the Slaw

Using your hands or a large spoon, gently mix all the ingredients together. Make sure everything is evenly coated and well combined.

Step 11 | Make the Dressing

In a separate bowl, stir together the mayonnaise and wholegrain mustard until smooth and creamy.

Step 12 | Add the Dressing

Pour about half the dressing over the slaw. Mix everything gently using tongs or a spoon. Add more dressing if needed, but don’t overdo it—it should be creamy, not drenched.

Step 13 | Taste and Adjust

Give your slaw a taste and add more salt or pepper if you need to. The flavors will develop as it sits, so don’t go overboard at the start.

Step 14 | Serve and Enjoy

Serve the slaw cold as a side dish with your favorite main course. It goes great with grilled meats, sandwiches, or even on its own as a light lunch. Enjoy.

Slaw-Making Tips from My Kitchen

1. Use fresh, firm cabbage for the best taste.
2. You can slice the veggies as thin or thick as you like.
3. If you want your slaw less creamy, use less mayo.
4. Add a little lemon juice for extra tang if you want.
5. Try swapping dill with parsley for a milder flavor.
6. It’s great to make ahead for easy meals during busy days.
7. Chop your veggies ahead for quick assembly later.

Storing Tips for Cabbage Slaw

You can make this Cava Cabbage Slaw Recipe up to 2 days before you need it. In fact, it tastes even better after sitting in the fridge for a few hours. The vegetables soften just a little bit, and all the flavors blend together nicely.

Store the slaw in the fridge in a covered container. It will stay fresh for up to 3 days. After that, the vegetables start to get too soft and watery. The cabbage might also start to smell stronger.
This slaw doesn’t freeze well because the mayonnaise and vegetables don’t handle freezing. The texture gets mushy and watery when you thaw it.

You’ll know the slaw has gone bad if it smells sour or if the vegetables look slimy. Fresh slaw should smell clean and the vegetables should still have some crunch. If it looks watery or the dressing separates, it’s time to make a new batch.

Serving Ideas for Cava Cabbage

There are so many ways to serve Cava Cabbage Slaw Recipe. I love it by itself for a quick midday snack. It makes a great side next to meats like chicken, beef, or fish. If you have sandwiches, wraps, or even grilled tacos, this slaw adds a cool, crunchy touch. Sometimes, I place it on top of rice bowls for extra color and taste.

Cava Cabbage Slaw Recipe FAQs

1. Can I make Cava Cabbage Slaw without mayonnaise?

Yes, you can swap out mayonnaise for plain Greek yogurt or sour cream to make a lighter version of this slaw. Both options still give a creamy texture, but with a tangier flavor. You can also use vegan mayo if you’re looking for a plant-based alternative.

2. Can I use pre-shredded cabbage and carrots?

Yes, you can use pre-shredded cabbage and carrots to save time. However, they may not be as crisp as freshly shredded vegetables. If using store-bought mixes, double-check for freshness and avoid blends with too much moisture at the bottom of the bag.

3. How can I make the slaw more tangy or zesty?

You can add a tablespoon of lemon juice or a splash of apple cider vinegar to the dressing to brighten the flavor.

4. Can I use dried dill instead of fresh?

Yes, you can use dried dill if fresh isn’t available. Use about 1 teaspoon of dried dill in place of 1 tablespoon of fresh dill. The flavor will be less vibrant, but it still adds a nice herby note. Be careful not to overdo it, as dried herbs are stronger.