Introduction
If you are tired of the same old soggy, pale coleslaw, this Creamy Purple Cabbage Slaw is here to change the game. With its stunning magenta hue and an ultra-crisp texture that holds up even after dressing, this slaw is as much a feast for the eyes as it is for the palate. Whether you’re piling it onto a pulled pork sandwich, serving it alongside fish tacos, or bringing it to a summer potluck, its perfect balance of creamy richness and zesty tang makes it a standout side dish that everyone will be asking for.
Why This Recipe Works
- Stays Crunchy: Red (purple) cabbage is denser and heartier than green cabbage, meaning it maintains its “snap” much longer, even when coated in dressing.
- Vibrant Color: The natural anthocyanins in purple cabbage provide a high-end, gourmet look that makes any plate pop.
- Balanced Dressing: We combine mayonnaise for creaminess with apple cider vinegar and a hint of honey to create a dressing that is tangy, not just sweet.
- Nutrient Dense: Purple cabbage contains significantly more antioxidants and Vitamin C than its green counterpart, making this a healthy choice.
Recipe Details
- Prep Time: 15 Minutes
- Total Time: 15 Minutes (plus chilling)
- Yield: 6 Servings
- Difficulty: Very Easy
Ingredients
- 1 medium Head of Purple Cabbage, shredded or thinly sliced
- 1 Large Carrot, shredded
- 1/2 Red Onion, thinly sliced (optional)
- 1/4 cup Fresh Cilantro or Parsley, chopped
- For the Creamy Dressing:
- 1/2 cup Mayonnaise (or Greek Yogurt for a lighter version)
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Honey or Maple Syrup
- 1 tsp Dijon Mustard
- 1/2 tsp Celery Seed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Shred the Cabbage: Remove the outer leaves of the cabbage. Quarter the head, remove the core, and slice as thinly as possible using a sharp knife or a mandoline.
- Prep the Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrot, red onion, and fresh herbs.
- Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise, vinegar, honey, mustard, celery seed, salt, and pepper until completely smooth.
- Toss: Pour the dressing over the cabbage mixture. Use tongs to toss everything together until every ribbon of cabbage is evenly coated.
- Chill: For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the cabbage to soften slightly while the flavors meld together.
- Final Stir: Give the slaw one last toss before serving to redistribute the dressing.
Conclusion
This Creamy Purple Cabbage Slaw is a masterclass in refreshing simplicity. It provides the necessary “acid and crunch” to balance out fatty, savory meats like BBQ ribs or fried fish. Beyond its flavor, its striking color makes it a beautiful addition to any table setting. It’s a versatile, dependable recipe that transitions perfectly from casual backyard cookouts to elegant dinner parties. Once you try the crunch of red cabbage, you may never go back to standard green slaw again!
(FAQ)
Q: How do I stop the purple color from bleeding into the dressing?
A: While some “pinking” of the dressing is inevitable and actually looks quite pretty, you can minimize it by chilling the cabbage and dressing separately and tossing them just 30 minutes before serving.
Q: Can I make this vegan?
A: Easily! Simply swap the mayonnaise for a high-quality vegan mayo and ensure you use maple syrup or agave instead of honey.
Q: How long does it keep?
A: Because purple cabbage is so sturdy, this slaw lasts longer than traditional versions. It stays crisp and delicious in the fridge for up to 3 days.
