Purple cabbage coleslaw is crunchy, tangy, and peppery. You can make it creamy or keep it light with a vinaigrette-based dressing. This colorful dish is perfect for picnics, barbecues, or as a refreshing side on a summer day.
Lately, I have been enjoying putting vibrant and creative twists on traditional dishes.
Similar to my beetroot risotto and pink spaghetti, this purple cabbage coleslaw stands out with its beautiful color that comes from a single vegetable.
This refreshing side dish combines shredded red cabbage, carrots, fresh herbs all tossed a creamy and tangy dressing.
If you want to make the lighter version with the vinaigrette-based dressing, you can find it in the recipe card notes.
This coleslaw pairs well with a variety of main courses. Below are a few of my favorite ways to enjoy it:
- Sandwich with pulled BBQ chicken
- Chicken breasts kebabs
- BBQ chicken breasts
- Baked salmon
- Fish tacos
- Air fryer fish fillets
- Whole roasted chicken
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Recipe highlights
- Vibrant color: bright purple colors of this dish adds a nice visual element to your table, making it fun to eat.
- Versatility: This coleslaw is very easy to customize. By adding some apples, nuts, and herbs, you can customize it to pair with different main dishes.
- Crunchy and refreshing: With its crisp texture and tangy, creamy dressing, this coleslaw serves as a refreshing side dish, perfect for BBQ, tacos, and burgers on a warm day.
Ingredients
For a printable version of the recipe, including detailed instructions and ingredient measurements, please refer to the recipe card at the end of this post.
- Red (purple) cabbage: red cabbage has a little more peppery taste and it is usually crunchier compared to green cabbage.
- Carrots: add color and sweetness to the dish.
- Fresh parsley: adds a clean and earthy flavor and also green color to the coleslaw.
- Mayonnaise: I prefer using full fat real mayo. You can also substitute half of the mayonnaise with the sour cream.
- Lemon: adds acidity and fresh flavor. You can also use apple cider vinegar instead.
- Sugar: if you do not want to use sugar, honey works great too. Sugar is needed to balance out the acidity.
- Salt and black pepper: I add some salt before I add the dressing and then adjust by adding more if needed at the end.
How to make purple cabbage coleslaw
Below, you'll find easy, step-by-step instructions accompanied by photos.
Shred cabbage. You will need a sharp knife, a cutting board and a large bowl for this step.
Peel of the outer leaved of the cabbage. Place the whole head of cabbage on a cutting board.
Cut the cabbage in half and then cut each half into quarters. Make an angled cut into each quarter and remove the sough core.
Lay a quarter of the cabbage flat on the cutting board. Hold the knife perpendicular to the cutting board and make thin slices across the cabbage, working your way from one end to the other.
Place shredded cabbage in a bowl with cold water. Repeat with the rest of the quarters. Let the shredded cabbage sit in a water for about 5 minutes.
Gently swish it around with your hands to remove any possible dirt that can be find in side the cabbage. This step also makes cabbage crispier.
Drain it well and dry it in a salad spinner or by spreading the shredded cabbage out on a clean kitchen towel or paper towels. After that, add it to salad bowl.
Quick tip: If you prefer shorter strands of cabbage for your coleslaw, gather the shredded cabbage and give it a few cross chops.
Grate carrots and chopped parsley. Peel and rinse the carrots. Using the finer side of the box grater, grate both carrots and add them to the bowl with the shredded cabbage.
Chop the parsley finely and add it as well. This is also the time, when you can add other add-ons like apples, onions, nuts etc.
Make the dressing: in a small bowl or measuring cup, add mayonnaise, sugar, and lemon juice. Stir it well until the sugar dissolves.
Combine and mix: Season the vegetables with some salt and black pepper and toss them to distribute the seasonings.
Pour the dressing over the coleslaw and mix it until all the vegetables are well coated.
Taste it and add more salt, lemon juice or black pepper if you think it needs to be adjusted.
Chill: before serving: cover the bowl with the lid or a plastic wrap and refrigerate your red cabbage slaw for at least one hour before serving. Stir the slaw again before serving.
Recipe tips and variations
- Fine shred: red cabbage is usually slightly tougher, so it is important to shred it very finely. I always do it with a knife. You can also use mandoline slicer or food processor.
- Lighter version: instead of traditional mayo based dressing, you can use a light dressing: mix ¼ cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, salt, garlic powder and pepper to taste.
- Add-ons: depending on the pain dish, you can add some shredded fresh apples, fresh cilantro, red onions, green onions, nuts and seeds
Make ahead
Making a coleslaw ahead of time can save you a lot of time, especially if you are preparing a big batch.
I usually store the vegetables and the dressing in separate containers and mix them right before serving, so it tastes fresh and crispy.
- Storing separately: you can store shredded vegetables and the dressing separately for up to a week.
- Storing mixed: You can prepare and store coleslaw in an airtight container for up to 3 days. Before serving, give it a good stir and add a little bit of lemon juice to refresh the dish.
Frequently asked questions
Yes, purple cabbage and red cabbage are the same. Both names can be used interchangeably to describe the same type of cabbage.
Green and purple cabbage are both great for making the coleslaw, you can even combine them to make the coleslaw. Personally, I like how purple cabbage adds a vibrant color and more robust flavor to the dish. It also tends to be crunchier than the green one.
Yes, red cabbage can slightly change the color when mixed with the dressing. The dressing usually contains some type of acid which can cause the red cabbage to become bluish or pinkish.
You can use either creamy dressing (classing mayo one or with the buttermilk) or vinaigrette dressing (apple cider vinaigrette, lemon, or balsamic) to make the red cabbage coleslaw.
No, it is not recommended to freeze the coleslaw. The vegetables and the dressing will change their textures after thawing, making the dish soggy.
More colorful and refreshing side dishes
- Creamy carrots and raisin salad
- Ukrainian beets and potato salad
- German beet salad
- Roasted golden beets
- Raw beet salad
📖 Recipe
Purple Cabbage Coleslaw
Equipment
- large bowl
- sharp knife
- Box grater
Ingredients
- 1 small purple cabbage (red cabbage) about 5-6 cups
- 1 medium carrots
- 1 Tablespoon fresh parsley, finely chopped
- ½ cup mayonnaise, full or low fat
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice
- ¼-½ teaspoon salt, to taste
- ¼ teaspoon black pepper, to taste
Instructions
- Remove the outer leaves of the cabbage. Quarter the cabbage and remove the tough core. Using a sharp knife, slice the cabbage wedges into thin shreds.
- Add shredded cabbage into a large bowl filled with cold water. Swish it gently to remove any dirt. Drain and dry using the salad spinner. You can also lay shredded cabbage on paper towels and pat it dry.
- Peel the carrots. Shred both carrots using a finer side of the box grater. Chop the parsley finely.
- Add shredded cabbage, carrots and parsley into a large bowl. Season with about ¼ teaspoon of salt and pepper. Mix well and set aside.
- In a measuring cup, add ½ cup of mayonnaise, 1 teaspoon of sugar, and 1 teaspoon of lemon juice. Mix well until the sugar dissolves. For mayo-free dressing see the notes below*
- Pour the dressing over the vegetables and toss until until well coated. Taste the coleslaw and add more salt or pepper if needed.
- Cover the coleslaw and refrigerate it for at least one hour before serving. Before serving, do not forget to stir the slaw in case the dressing has separated.
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