This Purple Cabbage Coleslaw recipe is an easy side dish with a vibrant color and crunchy texture! It's full of important nutrients like fiber to support gut health and antioxidants that give the cabbage it's gorgeous purple color.
As a dietitian, I love sharing recipes that use budget-friendly fresh ingredients like purple cabbage and carrots and transform them into something seriously crave-worthy! This purple cabbage coleslaw is loaded important nutrients, but more importantly, it's so delicious. Like, "how did I just eat an entire cup of cabbage?" delicious.
I have to stop myself from eating the whole bowl before I add it to shrimp tacos or fish tacos, use it in a hot honey chicken bowl, or bring it to a summer cookout. I hope you enjoy it as much as I do! 😊
If you're looking for more ways to use up that half head of purple cabbage in your fridge, try my Red Cabbage Soup or Asian Crunch Salad.
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Key Ingredient Notes and Substitution Ideas
This purple cabbage slaw is made with simple ingredients. Below are some ingredient notes. The measurements are in the recipe card at the bottom of this post.
- Purple Cabbage - this is the main ingredient. There are many different cabbage varieties and red cabbage and purple cabbage are one in the same. To save time, you can use packaged shredded cabbage. Purple cabbage contains powerful antioxidants and dietary fiber.
- Carrots - carrots add sweetness to this healthy slaw recipe. It also adds vitamin C and vitamin A. You can grate your carrots using a box grater, sharp knife, or madoline. Or grab matchstick carrots at the grocery store.
- Greek yogurt - traditional coleslaw uses quite a bit of mayonnaise. To take the saturated fats down a notch, I use plain Greek yogurt as the base with just a small amount of mayo added (a little goes a long way).
- Mayonnaise - a little mayo makes it more creamy and adds fats to help coat everything with the dressing. You can use avocado oil mayonnaise, mayo made with olive oil, vegan mayo or regular mayo. Or cut out the mayo altogether and use extra Greek yogurt.
- Apple Cider Vinegar - to add a bit of tang and acidity. You can use white wine vinegar if you it's what you have on hand.
- Honey - a drizzle of honey adds a touch of sweetness.
- Squeeze of Lime Juice - I suggest using fresh lime juice instead of bottled. Lime juice contains ascorbic acid that helps the red cabbage maintain its beautiful purple color. Plus, it brightens the flavor of this coleslaw. If you like lemon over lime, lemon juice works.
- Dijon Mustard - Dijon mustard to add more zing.
- Garlic or Garlic Powder - an easy way to add flavor.
- Kosher Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together.
How to Make Purple Cabbage Coleslaw
Below are the instructions for how to make this easy recipe with visuals that I hope are helpful! The full recipe is in the recipe card at the bottom of this post.
- Step 1: Shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
- Step 2: Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
Hint: you can make the coleslaw dressing in a food processor or blender if you want. Just combine the dressing ingredients in your blender and blend until smooth.
Dietitian Tip
Did you know that Purple cabbage is even richer nutrients than green cabbage which is used in traditional coleslaw recipes? It’s darker color comes from powerful antioxidants called anthocyanins also found in blueberries and eggplant. This purple cabbage coleslaw is a great way to get more of it in your day!
Variations
The best part about this red cabbage coleslaw is you can customize to your taste! Below are some ideas.
- Spicy - if you like your coleslaw a bit spicy, add a chopped jalapeno, red pepper flakes, or cayenne pepper.
- Deluxe - add green onions, fresh herbs like fresh parsley or fresh cilantro, red onions, and broccoli slaw to add flavor and a little bit of extra crunch.
How to Serve Purple Cabbage Slaw
- In a Hot Honey Chicken Bowl - add this healthy coleslaw recipe to a bowl with quinoa, sweet potatoes, blackened chicken, and hot honey mustard sauce.
- Potato Salad - Combine it with potatoes to make a potato salad - two side dishes in one!
- As a Side Dish - this easy coleslaw recipe makes a great side dish if you're serving fish tacos or BBQ.
- With Shrimp Tacos - it makes a great addition to shrimp tacos for taco night.
Meal Prep & Storage
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the coleslaw, everything is ready to go.
- Refrigerator - store leftover coleslaw in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- For best results, chop your vegetables into relatively similar-sized pieces.
- Use a kitchen mandolin to make shredding the purple cabbage even easier.
- For a short-cut use packaged matchstick carrots and shredded purple cabbage.
- Add the cabbage and carrots to the dressing rather than adding the dressing to the veggies. Then toss until everything is coated.
- If you are feeding a group, double up the recipe to make enough.
FAQ
While healthy means something different to everyone, this coleslaw is a nutrient-rich option. It provides plenty of dietary fiber for a healthy gut, antioxidants, calcium, and vitamins C, A, and D. This coleslaw is also low-calorie, plant-based, naturally gluten-free, and made with whole food ingredients.
According to Instacart, when it comes to how to choose your own cabbage at the grocery store, look for a head of cabbage that is shiny with compact leaves and is heavy and dense for its size. Try not to choose a cabbage with wilted leaves if possible.
It really depends on what equipment you have and what you prefer! A couple of options to slice cabbage are to use a sharp knife and sturdy cutting board, use a kitchen mandoline, or use your food processor. You can also shred cabbage using a box grater. No matter what method you choose, remove the outer leaves and core of the cabbage first.
Yes, it is a gluten-free recipe.
Absolutely! If you want to save some time, you can grab both your purple cabbage and carrots already shredded in the produce section at the grocery store. Look for matchstick carrots for this. I like to give my shredded vegetables an additional chop, but it's not necessary if you don't have time.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Purple Cabbage Coleslaw:
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Purple Cabbage Coleslaw Recipe (Creamy)
Equipment
- 1 Kitchen Knife (or mandoline)
Ingredients
- 3 cups purple cabbage, shredded (~½ a head of cabbage)
- 1½ cups carrots, shredded (or matchstick carrots)
- ⅓ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- ½ tablespoon apple cider vinegar
- ½ tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice (½ a small lime)
- ½ teaspoon garlic powder or 1 clove garlic, finely minced
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
Instructions
- Shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
- Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
- Hint: you can make the coleslaw dressing in a food processor or blender if you want! Just combine the dressing ingredients in your blender and blend until smooth.
Notes
- For best results, chop your vegetables into relatively similar-sized pieces.
- Use a kitchen mandolin to make shredding the purple cabbage even easier.
- For a short-cut use packaged matchstick carrots and shredded purple cabbage.
- Add the cabbage and carrots to the dressing rather than adding the dressing to the veggies. Then toss until everything is coated.
- If you are feeding a group, double up the recipe to m
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the coleslaw, everything is ready to go.
- Refrigerator - store leftover coleslaw in an airtight container in the fridge for up to 3-4 days.
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Molly
I've made this a couple of times and it's pretty good! I threw some chopped green onions in mine and - after the first time - subbed brown sugar for honey and red wine vinegar for apple cider vinegar because I thought it was a little too tart the first time. Great healthy alternative to mayonnaisey coleslaw! Would love to see some nutrition info for it. Calories, carbs, fiber, etc.