Purple Cabbage Coleslaw
Purple cabbage coleslaw not only tastes delicious but also adds a colorful touch to your meal. It's perfect for picnics, barbecues, or as a refreshing side on a summer day.
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.
Notes
Lighter dressing option: in a measuring cup, add ¼ cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¼ teaspoon salt, garlic powder and pepper to taste. Whisk until well combined.
Nutrition
Calories: 160kcalCarbohydrates: 2.8gProtein: 1.2gFat: 13.8gSodium: 325mgFiber: 4.8gSugar: 4.1g
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