Purple Cabbage Slaw with Mustard Vinaigrette

This quick purple cabbage slaw is made with crisp cabbage, carrots, parsley, toasted almonds, and a tangy apple cider vinegar mustard dressing. It's mayo-free, ready in 15 minutes, and perfect for tacos, sandwiches, burgers, picnics, and summer cookouts.

This purple cabbage slaw - also known as red cabbage slaw - is crunchy, colorful, and tossed with a tangy mustard vinaigrette instead of mayo. It's ready in 15 minutes and works as an easy side dish for cookouts, tacos, sandwiches, veggie burgers, and meal prep.

I like using a mix of red cabbage, green cabbage, carrots, parsley, and toasted almonds for the best balance of crunch, color, and freshness. Letting the slaw sit for even 20-30 minutes helps the cabbage soften slightly and gives the vinaigrette time to flavor every bite.

Jump to:

• ⭐️ Why You'll Love This Purple Cabbage Slaw
• 🥕 Ingredient Notes
• 🥄 How to Make Purple Cabbage Slaw
• 👩🏼‍🍳 Expert Tips
• 📝 Variations
• 🌮 How to Serve Crunchy Cabbage Slaw
• Storage
• 🍽 More Side Dish Recipes
• Purple Cabbage Slaw Recipe

⭐️ Why You'll Love This Purple Cabbage Slaw

• Mayo-free: Tossed with a tangy apple cider vinegar and Dijon vinaigrette.
• Quick and easy: Ready in 15 minutes with simple ingredients.
• Crunchy and colorful: Red cabbage, green cabbage, carrots, parsley, and optional toasted almonds add texture.
• Great for cookouts: Serve it with tacos, sandwiches, burgers, baked beans, or corn on the cob.
• Make-ahead friendly: It gets more flavorful after chilling.

🥕 Ingredient Notes

• Red cabbage: Also called purple cabbage; it adds color, crunch, and a slightly peppery flavor.
• Green cabbage: Slightly milder and more tender, which balances the firmer red cabbage.
• Carrots: Add sweetness, color, and extra crunch.
• Fresh parsley: Keeps the slaw fresh and herby.
• Slivered almonds: Optional, but add nutty crunch. Toast them first for the best flavor.
• Apple cider vinegar: Gives the dressing its tangy bite.
• Dijon mustard: Helps emulsify the vinaigrette and adds sharp, savory flavor.
• Olive oil: Rounds out the dressing and helps coat the cabbage.

🥄 How to Make Purple Cabbage Slaw

Make the slaw:

In a medium serving bowl, mix together the purple cabbage, green cabbage, carrots, parsley, and almonds (if using). Set aside.

Make the vinaigrette:

Using a small bowl, whisk together the apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper. Slowly pour in the olive oil and continue to whisk until well incorporated.

Assemble cabbage slaw:

Pour the vinaigrette over the slaw mixture and toss until all of the ingredients are well coated. Season to taste with additional salt and pepper. Let it sit for 20 minutes before serving, or cover and refrigerate for up to 2 hours.

👩🏼‍🍳 Expert Tips

• Slice the cabbage thinly. Thin shreds are easier to eat, absorb the vinaigrette better, and give the slaw a lighter texture. Use a sharp knife, mandoline, or food processor - here's my full guide on how to cut cabbage.
• Use a mandoline if you have one. It gives the cabbage an even texture, but a sharp knife also works.
• Let it sit before serving. Even 20-30 minutes helps the cabbage soften and the flavors meld.
• Toast the almonds. It makes a small but noticeable difference in flavor.
• Taste before serving. Add more salt, vinegar, or pepper as needed.

📝 Variations

• Make it creamy: Add a little mayo or Greek yogurt to the vinaigrette.
• Make it spicy: Add jalapeño or crushed red pepper flakes.
• Add protein: Turn it into a light meal with chickpeas, white beans, tofu, or edamame.

🌮 How to Serve Crunchy Cabbage Slaw

Serve this no mayo slaw as a crunchy side dish for cookouts, picnics, potlucks, or easy weeknight dinners. It's especially good with smashed black bean tacos, mushroom burgers with slaw , BBQ tofu sandwiches, no bacon baked beans, corn on the cob, or grilled vegetarian mains.

You can also use it as a topping for tacos, sandwiches, wraps, grain bowls, or burgers when you want something fresh, tangy, and crunchy.

Storage

Store red cabbage slaw in an airtight container in the refrigerator for up to 5 days. It will soften as it sits, but the flavor gets better after a few hours. I don't recommend freezing it, since the cabbage will lose its crunch.

🍽 More Side Dish Recipes

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