Purple Cabbage Slaw is sweet and tangy and it is my go-to side for potlucks and summer picnics. It can be made in advance and gets better as it rests.
Coleslaw travels well when kept cold and a little bit goes a long way when feeding a crowd. This sweet and tangy version is always a hit! If spicy is your thing try this spicy red slaw.
Purple Cabbage Slaw
Coleslaws that have purple or red cabbage as the base tend to have a firmer texture than slaws made with green cabbage. Their crunchy bite holds up well to the mayonnaise and vinegar.
Shredded carrots and raisins offer just the right amount of sweetness when paired with the earthy, peppery flavor of red cabbage. Occasionally, purple cabbage can have a hint of bitterness so the raisins and the pinch of sugar easily cut that.
Coleslaw is often pigeon-holed into being a picnic side. However, we like to put it on pulled pork bbq or pair it with a spicy dish. It is an easy dish to go alongside a grilled chicken breast that is seasoned simply.
For me, celery seeds are a must for a coleslaw dressing, they contribute just the right earthy bitterness to contrast the raisins and carrots.
While apple cider vinegar is my preference in slaws most of the time, feel free to use regular vinegar if that is what you have on hand.
Coleslaw Ingredients
- purple cabbage
- carrots
- red onion
- raisins
- Italian parsley
Dressing Ingredients
- mayonnaise
- dijon mustard
- apple cider vinegar
- white sugar
- celery seeds
- kosher salt
Purple Cabbage Slaw Recipe
- Combine the cabbage, carrots, onion, raisins, and parsley in a large bowl.
- Whisk together the mayonnaise, mustard, vinegar, sugar, celery seeds, and salt. Pour the dressing over the cabbage mixture in the bowl.
- Toss well to combine. Serve immediately or refrigerate until ready to serve.
Fresh vegetables in salads and slaws are so delicious, especially when fresh produce is in season.
Crunchy, tangy, sweet pepper cabbage slaw is a welcome variation on classic creamy coleslaw recipes.
Creamy and fresh with a bit of tang, this German Cucumber Salad brings back happy memories. Nothing says summer Sunday dinner at grandma’s house quite like this old-fashioned salad.
Arugula Tomato Salad celebrates the sweet summer freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
Sweet and Tangy Purple Cabbage Slaw
Ingredients
- ½ large head of purple cabbage thinly sliced into shreds, about 6 cups
- 2 large carrots grated
- ½ small red onion sliced very thin, about ½ cup worth
- 1 cup raisins
- ¼ cup Italian parsley chopped
Dressing Ingredients
- ½ cup mayonnaise
- 1 tablespoons dijon mustard
- 1 tablespoons apple cider vinegar
- 1½ tablespoons white sugar
- 1 teaspoon celery seeds
- ½ teaspoon kosher salt
Instructions
- Combine the cabbage, carrots, onion, raisins, and parsley in a large bowl.
- Whisk together the mayonnaise, mustard, vinegar, sugar, celery seeds, and salt. Pour the dressing over the cabbage mixture in the bowl.
- Toss well to combine. Serve immediately or refrigerate until ready to serve.
Nutrition
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