If you’re looking for a colorful, crunchy, and downright craveable side dish, this purple cabbage coleslaw might just steal the show. It’s quick to whip up, easy to customize, and makes a bold and beautiful statement on any plate.
Around here, we serve it with everything from fried fish to grilled coconut lime chicken and even as a topping for fried shrimp tacos. It’s a fresh, tangy, slightly sweet slaw with a Southern flair you’re going to love.
As someone who’s been developing and testing Southern recipes for over a decade on Grits and Pinecones, I’ve made more slaws than I can count. This one stands out for its vibrant color, balanced flavors, and versatility.
And just like all my recipes, it’s tested in a real home kitchen with ingredients you can find at any grocery store—no fuss, no fluff.
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes and easy substitutions
- How to make the best purple cabbage coleslaw
- What to serve with purple cabbage coleslaw
- Recipe variations and twists
- How to store purple coleslaw
- Make it ahead (meal prep and tricks)
- Recipe FAQs (your questions answered)
- Pro tips for perfect results every time
- More classic side dishes
- Try this recipe and let me know what you think
- 📋 Recipe:
A quick look at the recipe
- ✅ Ready in: 30 minutes
- 🛒 Ingredients: 8, not including salt and pepper
- 🍽️ Serves: 6
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe
- Bright and beautiful: That deep purple hue isn’t just pretty—it’s packed with antioxidants, too!
- Quick to prepare: 30 minutes and one bowl is all it takes.
- Perfect for meal prep: Like my American Coleslaw recipe and this Spicy Coleslaw, the flavor only gets better after chilling in the fridge.
Ingredient notes and easy substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Purple cabbage: Sometimes called red cabbage, it is finely shredded for texture and color. You can also use a mix of green and purple if that’s what you have on hand.
- Carrots: Add sweetness and crunch. Sub with shredded zucchini or bell peppers for variety.
- Garlic and Onion: I like a small amount of finely sliced onion and a bit of garlic for a little bite. Try green onions for a milder flavor.
- Mayonnaise: The creamy base of the dressing. I like to use Duke’s.
- Apple juice concentrate: Adds a lovely hint of sweetness. No concentrate? A teaspoon of honey or maple syrup works great.
- Dijon mustard: Adds depth. Sub with whole grain or yellow mustard if needed.
- Apple cider vinegar: Brings that essential tang. You can also use rice or white vinegar.
- Fresh parsley: Optional, but it gives a pop of green and a fresh finish.
How to make the best purple cabbage coleslaw
- Make the dressing: In a small bowl, whisk together the mayonnaise, minced garlic, apple cider vinegar, apple juice concentrate, and Dijon mustard. Season with salt and pepper to taste.
- Prep the veggies: Shred the purple cabbage and carrots using a sharp knife, mandoline, or food processor. Thinly slice the onion.
- Combine: In a large bowl, toss the shredded cabbage, carrots, and onion.
- Mix and chill: Pour the dressing over the veggies and mix well. Sprinkle with chopped parsley. Refrigerate for 15 minutes or more if you have time—it helps the flavors meld.
What to serve with purple cabbage coleslaw
This slaw is the ultimate supporting actor! Try it with:
Recipe variations and twists
- Make it spicy: Add a splash of hot sauce or a pinch of cayenne to the dressing.
- Asian-inspired: Use rice vinegar, sesame oil, and a bit of soy sauce.
- Add fruit: Thinly sliced apples, chunks of pineapple, or raisins give it a sweet spin.
How to store purple coleslaw
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Freezing: Not recommended.
- Revive leftovers: Give it a quick stir and maybe a splash of vinegar if it’s mellowed too much.
Make it ahead (meal prep and tricks)
You can make this coleslaw up to a day in advance. In fact, I think it tastes even better after a few hours of chill time in the fridge. Just wait to add the parsley until serving for the freshest look.
Recipe FAQs (your questions answered)
Yes. You can even use a mix for a rainbow effect. However, if you use a mix, be aware that once you add the dressing, it may start to “bleed” color. To minimize bleeding, wait to add the dressing until just before serving, or keep the cabbages separate until you’re ready to toss.
Yes, purple cabbage and red cabbage are the same vegetable. Despite the name differences, it’s all about perception and regional terminology. In the U.S., you’ll most often hear it called red cabbage, even though its color is more purplish-blue.
In recipes (especially slaws or pickled dishes), it’s sometimes labeled purple cabbage to better match its vibrant color once shredded.
Pro tips for perfect results every time
- Thinly slice the cabbage: Use a mandoline or very sharp knife to get that perfect fine shred.
- Purple cabbage can bleed color: Purple cabbage is a stunner, but it can be a little high-maintenance. Once you add the dressing—especially one with vinegar—it may start to “bleed” color. If you’re mixing it with green cabbage, just know it might tint the whole bowl a lovely shade of lavender. To minimize bleeding, wait to add the dressing until just before serving, or keep the cabbages separate until you’re ready to toss.
- Season to taste: Start light on the salt and pepper, then adjust. Always taste as you go—especially the dressing. Cabbage can vary in sweetness and strength, so adjust your vinegar and seasoning to match.
- Chill time is key: Let it rest in the fridge at least 15 minutes before serving. A quick chill in the fridge makes all the difference.
More classic side dishes
And if you’re craving more classic sides, don’t miss these popular side dishes; they’re tried, true, and full of flavor!
Try this recipe and let me know what you think
⭐ ⭐ ⭐⭐⭐ I hope this fresh and zesty purple cabbage coleslaw makes it onto your next dinner table, potluck spread, or picnic plate. If you try it, I’d love to hear what you think and what you paired it with! Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.
📋 Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Purple Cabbage Coleslaw Recipe
Ingredients
- 1 small head of purple cabbage, finely shredded (about 4 loosely packed cups), sometimes labeled red cabbage
- 2 medium carrots, finely shredded
- ½ small onion, finely sliced
- ½ cup mayonnaise
- 1 clove garlic, finely minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon frozen apple juice concentrate
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional, Fresh parsley, minced for garnish
Instructions
- In a small bowl, combine the mayonnaise, minced garlic, apple cider vinegar, apple juice concentrate, and Dijon mustard. Whisk together until the mixture is smooth and creamy. Add salt and pepper to taste, adjusting for your preference.
- Finely shred the purple cabbage and carrots using a sharp knife, mandoline, or food processor. Slice the onion into thin strips.
- In a large mixing bowl, toss the shredded cabbage, carrots, and onion together.
- Pour the dressing over the vegetables and mix thoroughly to ensure everything is well coated.
- Optional: Sprinkle minced fresh parsley over the top for a pop of color and freshness.
- Refrigerate for at least 15 minutes to allow the flavors to meld and serve.
Leave a Reply