Purple Cabbage Coleslaw Recipe
This vibrant Purple Cabbage Coleslaw is creamy, crunchy, and packed with tangy-sweet flavor. Made with simple ingredients like mayo, vinegar, and apple juice concentrate, it’s the perfect Southern side dish for BBQs, tacos, sandwiches, and more. Quick to make and easy to prep ahead—this coleslaw is as versatile as it is delicious!
Servings: 6 servings
Calories: 184kcal
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.
Notes
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.
Storage: Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir before serving.
Nutrition
Calories: 184kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 568mg | Potassium: 429mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4971IU | Vitamin C: 82mg | Calcium: 76mg | Iron: 1mg