If you’re looking for a fresh, flavorful side dish that will instantly brighten up your plate, look no further than this Purple Cabbage Coleslaw. This isn’t just any coleslaw – it’s vibrant, crunchy, and downright irresistible. With its perfect balance of sweetness, tang, and a hint of creaminess, this dish is a showstopper every time.
I can’t count how many times I’ve whipped up this coleslaw for family meals, barbecues, and even potlucks. There’s something about the deep purple hue of the cabbage mixed with the tangy dressing that makes it so appealing. Plus, it pairs with just about everything – from fried fish to grilled chicken, and even as a topping for tacos. It’s one of those recipes that’s quick to prepare and always goes over well with guests. If you’ve been on the hunt for a healthy comfort food or easy weeknight dinner side dish, this is it.
But let me tell you, the best part about this recipe is its versatility. It’s easy to customize, and the flavors just keep getting better after sitting in the fridge for a little while. This coleslaw is also the kind of dish you can meal prep and have on hand for a week of healthy lunches or quick family meals. It’s a great addition to your meal planning rotation!
So, without further ado, let’s break down why this Purple Cabbage Coleslaw is such a hit, how to make it, and a few pro tips to help you perfect it every time.
Why You’ll Love This Recipe
This recipe checks all the boxes: It’s quick, easy, and packed with flavor. But what really makes it stand out is its beautiful color and crisp texture. The purple cabbage adds a lovely crunch, while the creamy dressing ties everything together with just the right amount of tang. Plus, purple cabbage is an excellent source of antioxidants—so you’re not just indulging in something tasty, you’re getting a nutritional boost as well.
Another reason to love this coleslaw? It’s super versatile. I’ve served it as a side dish with grilled coconut lime chicken, fried shrimp tacos, pulled pork sandwiches, and even as a topping for smoked burgers. The possibilities are endless, and it’s a perfect fit for everything from quick family meals to barbecue sides.
And did I mention it’s budget-friendly? You can make a big batch of this coleslaw without breaking the bank. It’s easy on your wallet, but still packs a punch in terms of flavor and texture. Plus, it’s make-ahead friendly—which makes it an excellent option for meal prep or meal planning chicken for the week.
What Makes This Recipe Special?
What sets this Purple Cabbage Coleslaw apart from other slaw recipes is the balance of flavors and textures. The tangy dressing made with apple cider vinegar, Dijon mustard, and apple juice concentrate perfectly complements the crunchy cabbage and carrots. The slight sweetness from the apple juice concentrate is balanced out by the acidity of the vinegar, making every bite refreshing and well-rounded.
The vibrant purple cabbage isn’t just visually appealing; it also adds an extra layer of texture that you don’t always get with regular coleslaw. This isn’t a soggy side dish—it’s fresh, crisp, and full of life. Plus, the creamy mayo in the dressing gives it that classic coleslaw richness that’s just comforting without being too heavy.
This recipe is also fully customizable, allowing you to adjust the flavors and ingredients to your liking. Add some hot sauce for a spicy kick, throw in some raisins for a touch of sweetness, or swap out the apple juice concentrate for honey if you prefer. This is a base recipe that can evolve with your tastes and dietary preferences.
Ingredients
- Purple Cabbage
- Carrots
- Onion
- Mayonnaise
- Garlic
- Apple Cider Vinegar
- Apple Juice Concentrate
- Dijon Mustard
- Kosher Salt
- Ground Black Pepper
- Fresh Parsley (optional, for garnish)
How to Make It Step-by-Step
- Make the Dressing
In a small bowl, whisk together the mayonnaise, minced garlic, apple cider vinegar, apple juice concentrate, and Dijon mustard. Add a pinch of salt and pepper, and whisk until smooth and creamy. Taste it and adjust the seasoning as needed—if you like more tang, add a little more vinegar, or if you want a touch more sweetness, add a bit more apple juice concentrate. - Prep the Veggies
Using a sharp knife, mandoline slicer, or food processor, finely shred the purple cabbage and carrots. Thinly slice the onion to your desired thickness. The finer the shred, the better the texture, so take your time to get it just right. - Combine the Veggies
In a large mixing bowl, toss together the shredded cabbage, carrots, and onions. Make sure everything is well mixed so you get an even distribution of the veggies. - Add the Dressing
Pour the dressing over the vegetables and toss everything together until all the ingredients are well coated. You’ll want each bite to have that perfect balance of creamy dressing and crunchy cabbage. - Chill and Garnish
For the best flavor, refrigerate the coleslaw for at least 15 minutes before serving. This allows the flavors to meld together and gives the cabbage a chance to absorb the dressing. Just before serving, sprinkle with some fresh parsley for a pop of green and extra flavor. - Serve and Enjoy!
This coleslaw can be served as a side dish with just about anything. It pairs wonderfully with fried shrimp, grilled chicken, or even pulled pork. It’s a dish that will keep your guests coming back for more.
Tips for Best Results
- Shred the Cabbage Finely: A mandoline slicer or a food processor is your best friend for getting perfectly shredded cabbage. The finer the shred, the better the texture will be in the coleslaw.
- Chill for Maximum Flavor: Let the coleslaw rest in the fridge for at least 15 minutes, but it’s even better if you let it sit for an hour or two. The flavors develop and meld, and the cabbage becomes slightly softer, which improves the texture.
- Season to Taste: Start with a small amount of salt and pepper in the dressing, and adjust as needed. Cabbage can vary in sweetness and strength, so taste as you go to ensure the right balance.
- Use High-Quality Mayonnaise: For the best creamy base, I recommend using Duke’s Mayonnaise or another full-fat version. This will give the dressing a rich, velvety texture that’s hard to beat.
Ingredient Substitutions & Variations
- Sweetness: If you don’t have apple juice concentrate, you can substitute it with a teaspoon of honey, maple syrup, or agave nectar for a natural sweetener.
- Vinegar: Apple cider vinegar adds the perfect tang, but you can also use rice vinegar or white vinegar if that’s what you have on hand.
- Spice it Up: For a little extra heat, you can add a splash of hot sauce or a pinch of cayenne pepper to the dressing. It gives the coleslaw a nice kick without overpowering the other flavors.
- Add Fruit: Want to give your coleslaw a twist? Try adding thinly sliced apples, chunks of pineapple, or even raisins for a sweet contrast to the savory cabbage.
- For a Lighter Version: Swap the mayonnaise for Greek yogurt or a light mayo version for a lower-calorie option without sacrificing creaminess.
Serving Suggestions
This Purple Cabbage Coleslaw is perfect for so many dishes! Here are just a few ways to serve it:
- As a Side Dish: Pair it with pulled pork sandwiches, grilled chicken, or oven-baked baby back ribs for a complete meal.
- Taco Topping: Add a generous spoonful of this slaw on top of fish tacos, shrimp tacos, or even pulled chicken tacos for a fresh, crunchy contrast.
- On Burgers: Use it as a topping for your next shrimp burger or smoked burger. It’s the perfect way to add a creamy crunch to your burger without being overwhelming.
- Fried Foods: Serve it alongside fried catfish, pan-fried shrimp, or fried chicken to balance out the richness of the fried foods.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: This coleslaw pairs beautifully with light, refreshing beverages like iced tea, lemonade, or even a crisp white wine such as Sauvignon Blanc. For something non-alcoholic, try sparkling water with a slice of lime.
- Sides: Serve this coleslaw with cornbread, grilled vegetables, or roasted potatoes. It’s a great addition to any budget-friendly meal prep or meal planning chicken for the week.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to develop as it sits, making it even tastier the next day. However, I wouldn’t recommend freezing it, as the texture of the cabbage may become mushy once thawed.
To refresh leftover coleslaw, simply give it a quick stir and maybe add a little splash of vinegar if it’s become too mellow. If it’s too thick, a little bit of water or more apple cider vinegar will bring it back to life.
Make-Ahead and Freezer Tips
You can make this coleslaw up to a day in advance. In fact, it tastes even better after a few hours of chilling in the fridge. Just wait to add the parsley until serving for the freshest look.
Freezing isn’t recommended, as it will affect the texture of the cabbage. However, you can make the dressing ahead of time and store it in the fridge for up to a week.
Common Mistakes to Avoid
- Overdressing the Slaw: Don’t drown the cabbage in dressing! Start with a small amount and toss it to coat the veggies. You can always add more if needed.
- Skipping the Chill Time: Don’t skip the step of letting the coleslaw chill in the fridge. It’s crucial for the flavors to meld together and for the cabbage to soften slightly.
- Not Shredding Properly: Use a sharp knife, mandoline, or food processor to get thin, uniform shreds. This will give you that perfect coleslaw texture.
Frequently Asked Questions (FAQ)
Can I use green cabbage instead of purple cabbage?
Yes, you can use green cabbage if that’s what you have on hand. However, keep in mind that the color won’t be as vibrant. If you want the purple cabbage effect, you can even use a mix of both.
Can I make this coleslaw ahead of time?
Yes, this coleslaw is perfect for meal prep. Make it up to a day in advance, and it will taste even better the next day after the flavors have had a chance to meld.
Cooking Tools You’ll Need
- Sharp Knife
- Mandoline or Food Processor
- Large Mixing Bowl
- Whisk
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Purple Cabbage Coleslaw
Ingredients
- 1 small head purple cabbage, finely shredded
- 2 medium carrots, finely shredded
- 1/2 small onion, finely sliced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon frozen apple juice concentrate
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, minced (optional)
Instructions
- 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.
- Finely shred the purple cabbage and carrots using a sharp knife, mandoline, or food processor. Thinly slice the onion.
- In a large mixing bowl, combine the shredded cabbage, carrots, and onion. Toss until well combined.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Optional: Garnish with freshly minced parsley for a pop of color.
- Refrigerate for at least 15 minutes to allow the flavors to meld before serving.
