If regular coleslaw is the opening act, purple cabbage coleslaw is the headliner that shows up in full glam and refuses to be ignored. It’s crunchy, colorful, and somehow makes even a plain grilled chicken breast look like it belongs in a restaurant photo shoot.
This recipe walks you through making a creamy, tangy coleslaw salad with purple (red) cabbage, plus simple tweaks for a lighter no-mayo version, meal-prep tips, and ideas for what to serve with it. By the time you’re done, you’ll have a go-to side dish for BBQs, tacos, sandwiches, and “I only have 15 minutes to get dinner together” nights.
Grab a cutting board, a big bowl, and your favorite playlist. Let’s turn a humble head of cabbage into something seriously craveable.
Why Purple Cabbage Makes the Best Coleslaw
Purple cabbage is basically cabbage in party mode. Compared to green cabbage, it tends to be a bit crunchier and has a deeper, slightly sweeter flavor. That extra crunch means your coleslaw stays crisp longer, even after hanging out in the fridge for a day or two.
It also brings real nutrition to the table. Purple cabbage is naturally rich in fiber, vitamin C, vitamin K, and anthocyaninsthe same antioxidant compounds that give blueberries and blackberries their deep color. In plain English: this side dish is doing more for you than just looking pretty.
And the color? That vivid purple against bright orange carrots and fresh green herbs makes every plate instantly more appetizing. If you’re trying to get kids (or skeptical adults) excited about vegetables, a bowl of jewel-toned coleslaw is a great place to start.
Ingredients for the Best Purple Cabbage Coleslaw
For the slaw base
- 4 cups finely shredded purple cabbage (about 1/2 medium head)
- 2 cups finely shredded green cabbage (about 1/4 medium head; optional but nice for flavor balance)
- 2 medium carrots, peeled and grated
- 2 green onions, thinly sliced (or 1/4 cup finely chopped red onion)
- 2 tablespoons chopped fresh cilantro or parsley (optional but recommended)
For the creamy dressing
- 1/2 cup mayonnaise (use avocado or olive oil mayo if you prefer)
- 2 tablespoons plain Greek yogurt or sour cream (adds tang and creaminess)
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 1–2 teaspoons Dijon mustard
- 1–2 teaspoons honey or maple syrup (optional, for a subtle sweetness)
- 1/2 teaspoon celery seed (classic coleslaw flavor, but you can skip it)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Optional add-ins & smart swaps
- Crunch boosters: 1/4 cup toasted sunflower seeds, pepitas, or slivered almonds.
- Fruit twist: 1 small tart apple, cut into matchsticks, or 1/3 cup raisins or dried cranberries.
- Spicy kick: 1/2 fresh jalapeño, finely minced (remove seeds for less heat).
- No-mayo option: Swap the mayo and yogurt for 1/4 cup olive oil and an extra tablespoon of vinegar, plus a bit more honey or maple syrup to balance the acidity.
- Vegan version: Use vegan mayo and maple syrup instead of honey.
Step-by-Step: How to Make Coleslaw Salad With Purple Cabbage
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Prep the veggies.
Finely shred the purple and green cabbage using a sharp knife, mandoline, or food processor. Aim for thin ribbonsthat’s the secret to coleslaw that feels light and delicate instead of chunky. Grate the carrots and slice the green onions. Add everything to a large mixing bowl along with any herbs you’re using.
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Whisk the dressing.
In a separate bowl or large measuring cup, whisk together the mayonnaise, Greek yogurt or sour cream, vinegar, Dijon mustard, honey or maple syrup (if using), celery seed, salt, and pepper until smooth. Taste the dressing. If it’s too sharp, add a little more mayo or a drizzle of honey. If it’s too mild, bump up the vinegar or mustard.
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Combine and toss.
Pour about two-thirds of the dressing over the cabbage mixture. Use tongs or clean hands to toss until everything is evenly coated. If the slaw still looks dry, add more dressing a little at a time until it’s creamy but not soupy. (You can always save extra dressing for drizzling right before serving.)
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Let it mingle.
For the best flavor, cover the bowl and refrigerate the coleslaw for at least 30 minutes and up to 24 hours. This resting time lets the cabbage soften slightly and soak up the dressing while staying crisp.
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Season and serve.
Right before serving, toss the coleslaw again and taste. Add a pinch more salt, pepper, or a splash of vinegar if needed. Top with extra herbs or seeds for a little extra flair, then serve chilled.
Flavor Variations You’ll Want to Try
Once you’ve nailed the basic purple cabbage coleslaw, you can tweak it to match your mood, the season, or whatever is hiding in your fridge.
Tangy vinegar slaw (no mayo)
Skip the mayo and yogurt entirely. Whisk together 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1–2 teaspoons honey or maple syrup, and a pinch of salt and pepper. Toss with the cabbage and carrots for a lighter, picnic-friendly slaw that travels well and holds up longer at room temperature.
Apple & Parmesan purple cabbage slaw
For a slightly more gourmet twist, add one thinly sliced apple (such as Honeycrisp or Pink Lady) and 1/4 cup finely grated Parmesan to your base slaw. The sweet-tart apple and salty cheese play beautifully against the crunchy cabbage. Use a slightly lighter hand with the dressing so those flavors shine.
Spicy jalapeño cilantro coleslaw
Stir in 1/2 finely minced jalapeño and a generous handful of chopped cilantro. Swap apple cider vinegar for lime juice and add a pinch of cumin. This version is perfect for spooning onto fish tacos, pulled chicken tacos, or black bean burgers.
Hearty kale & purple cabbage combo
Mix thinly sliced dinosaur kale with the purple cabbage and massage a little dressing into the kale first to soften it. This hybrid slaw feels a bit more like a salad and works great as a base for grilled shrimp, salmon, or chicken.
What to Serve With Purple Cabbage Coleslaw
Purple cabbage coleslaw is ridiculously versatile. Think of it as your all-purpose “make everything better” side.
- BBQ classics: Serve with grilled chicken, ribs, pulled pork, brisket, or smoked tofu. The tangy, creamy crunch balances rich, smoky flavors.
- Tacos and sandwiches: Pile it high on fish tacos, shrimp tacos, crispy chicken sandwiches, or veggie burgers. It adds both texture and freshness.
- Bowls and plates: Use it as the crunchy element in grain bowls with quinoa, rice, or farro, and top with beans, avocado, and your favorite protein.
- Simple weeknight dinners: Pair it with roasted potatoes or sweet potatoes and any quick proteinrotisserie chicken, baked salmon, grilled sausages, or even a can of tuna.
Make-Ahead, Storage & Food Safety Tips
- Make-ahead: You can shred the cabbage and carrots up to 24 hours in advance. Store them in an airtight container or zip-top bag with a paper towel to absorb extra moisture.
- Dress later: For maximum crunch, keep the dressing separate and toss with the vegetables 30–60 minutes before serving.
- Fridge life: Creamy purple cabbage coleslaw usually keeps well for about 2–3 days in the refrigerator. The cabbage will soften over time, but the flavor often improves by day two.
- Food safety: Because of the mayo, don’t leave the coleslaw out at room temperature for more than 2 hours (or 1 hour if it’s really hot outside). When in doubt, pop it back in the fridge.
Nutrition Snapshot & Health Perks
Coleslaw has a reputation for being either super creamy and heavy or super virtuous and boring. This purple cabbage version lands right in the middlefresh and veggie-packed, with enough creaminess to feel satisfying.
- Fiber: Cabbage and carrots are naturally high in fiber, which helps keep you full and supports healthy digestion.
- Vitamins: Purple cabbage is a good source of vitamin C and vitamin K, and carrots contribute vitamin A.
- Antioxidants: The deep purple color comes from anthocyanins, plant compounds that act as antioxidants and may help support heart and brain health over time.
- Customizable fats: You control the richness. Use more yogurt and less mayo, or switch to a vinaigrette if you want a lighter, heart-friendly option.
If you’re trying to eat more veggies without feeling like you’re on a salad-only diet, purple cabbage coleslaw is an easy, budget-friendly win.
Troubleshooting: Fixing Common Coleslaw Problems
“My coleslaw turned watery.”
Cabbage naturally releases water as it sits in salt and dressing. To reduce sogginess, you can lightly salt the shredded cabbage and let it sit in a colander for 10–15 minutes, then squeeze out excess moisture before dressing. Also, don’t drown the slaw; start with less dressing and add more as needed.
“The flavor is flat.”
Coleslaw is all about balance. If it tastes dull, it usually needs more acid (vinegar or lemon juice) or salt. Add a small splash of vinegar and a pinch of salt, toss, and taste again. A tiny bit of honey or maple syrup can also round out the flavor without making it sweet.
“It’s too sharp or vinegary.”
Whisk in a spoonful of mayo or yogurt to the remaining dressing, or stir in a bit more shredded carrot or a chopped apple to naturally mellow the acidity.
“The color looks dull.”
Purple cabbage can fade a little if it sits too long in a very acidic dressing. To keep it vibrant, don’t overdo the vinegar, and add the dressing closer to serving time if you’re aiming for peak color on the table.
Real-Life Experiences With Purple Cabbage Coleslaw
Every cook has a “breakthrough dish”the one recipe that went from “I guess I’ll try this” to “I am now the person who brings this to every gathering.” For a lot of people, purple cabbage coleslaw is exactly that dish. It’s easy, inexpensive, and wildly flexible.
One common experience: you make it the night before a cookout, slightly worried the cabbage will wilt. The next day, you pull it out of the fridge, give it a quick toss, and realize it tastes better than when you made it. The cabbage has softened just enough, the flavors have blended, and suddenly you’re getting asked, “Who brought the slaw?” like you smuggled it in from a restaurant.
It’s also the kind of recipe that quietly turns into a meal-prep hero. Maybe you start out making it as a side for grilled chicken, then realize it’s the perfect crunchy layer in your lunch sandwiches. A scoop tucked into a tortilla with leftover meat or beans becomes an instant taco. Mixed with chickpeas or black beans and spooned over cooked grains, it turns into a satisfying lunch bowl that doesn’t feel like diet food.
Another real-world perk: purple cabbage keeps its dignity in the fridge. While delicate greens wilt into sadness after a day, a well-dressed cabbage slaw stays crisp and colorful for several days. That means your Sunday-night batch cooking actually pays off on Thursday, when you’re tired and tempted to call for takeout. Future you will be very grateful for past you’s chopping.
Families often find that kids who usually avoid salad will at least try purple cabbage coleslaw because of the bright color. Letting them sprinkle in raisins, seeds, or a tiny handful of shredded cheese can turn it into a build-your-own veggie bowl that feels more like an art project than “Eat your vegetables.”
Hosts love this recipe because it plays nicely with almost any menu. Doing a classic burger-and-hot-dog spread? It works. Serving pulled pork, grilled tofu, or baked salmon? Still works. Need something you can make in advance for a potluck, that also fits gluten-free diets and can be easily adapted for dairy-free or egg-free guests? This coleslaw quietly checks all those boxes.
Over time, most people end up with their own “house version” of purple cabbage coleslaw: maybe extra Dijon and lots of black pepper, or a punch of lime and jalapeño, or a sweeter twist with apples and cranberries. Once you see how forgiving and customizable it is, you stop worrying about getting it “perfect” and start using it as a canvas for whatever flavors you’re craving.
If there’s one big takeaway from everyone’s coleslaw experiments, it’s this: don’t overthink it. Thinly slice the cabbage, mix a dressing you like, taste as you go, and give it a little time to chill. The rest takes care of itself. And any leftovers? They’re just tomorrow’s lunch waiting to happen.
Final Thoughts
Coleslaw salad with purple cabbage is one of those recipes that works just as well for your weekend BBQ spread as it does for a quick Tuesday night dinner. It’s bright, crunchy, budget-friendly, and endlessly adaptable. Once you learn the basic ratio of cabbage to dressing and how to tweak the flavors, you’ll start seeing opportunities to use it everywherefrom tacos and sandwiches to hearty grain bowls.
Keep a head of purple cabbage in your fridge, and you’re never too far from a colorful, satisfying side dish that makes every meal feel a little more special.
