Green, red, Napa or Savoy:  they will all make good coleslaw. Red cabbage (which is actually purple) will bleed and colour other vegetables so if that concerns you, stick with the other types. A combination of colours makes a beautiful coleslaw. Napa cabbage is the most tender, but Savoy is the prettiest. I used part of a head of Savoy cabbage that I chose because it was huge, 99 cents, and I liked the crinkly texture and the darker green colour. Like Napa cabbage, Savoy cabbage is often more tender than either green or red cabbage.