This purple cabbage slaw is fresh, zingy, crunchy, mayo-free, and the perfect side dish for your summer cookout or picnic. It's a quick and easy slaw that's ready in 15 minutes and budget-friendly. Loaded with nutrients, it's a healthy side dish that's naturally dairy-free and high in fiber.

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This weekend is the unofficial kick-off to summer, so I had to share a deliciously zippy coleslaw recipe that not only works great as a side dish alongside corn on the cob and baked beans, but is also the perfect topper for black bean tacos and mushroom burgers.
We use a colorful combination of red and green cabbage, carrots, and parsley, and toss it with a bright and tangy mustard vinaigrette. The sliced almonds are optional, but I love the nutty crunch they give the coleslaw.
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⭐️ Why This Cabbage Slaw is the Best
- Fresh, bright, tangy, crunchy, and colorful
- Healthy vegetarian/vegan side dish that's high in fiber, potassium, and vitamin C, and is loaded with antioxidants. In addition, according to the the Cleveland Clinic, cabbage is great for boosting your immune system.
- Quick & easy coleslaw that's ready in 15 minutes
- Budget-friendly recipe that uses simple pantry-friendly ingredients
🥕 Ingredient Notes
- Purple cabbage - Also known as red cabbage, it's a cruciferous vegetable that's loaded with vitamins & minerals and high in fiber.
- Green cabbage - The most common variety of cabbage; it looks similar to a head of iceberg lettuce.
- Shredded carrots - You can either shred whole carrots using a box grater or mandoline, or buy pre-shredded carrots for more convenience.
- Fresh parsley - Adds fresh herby flavor to our slaw, as well as beautiful green color
- Slivered almonds - Adding toasted almonds is completely optional, but I love the rich and nutty crunch they provide. You can also substitute whole almonds that have been roughly chopped.
- Apple cider vinegar - Gives the slaw a subtle tanginess that every good slaw needs.
- Garlic - I recommend using fresh garlic for the best flavor.
- Dijon mustard - We only use a small amount of mustard for the dressing, but it provides the perfect amount of tangy bite!
📝 Variations & Substitutions
- Make it creamy: Add ¼ cup of mayonnaise or Greek yogurt for a creamy coleslaw
- Make it spicy: Add 1 chopped jalapeño or ½ teaspoon of red pepper flakes for a spicy kick.
- Add protein: For a heartier main dish, add 1 cup of your favorite plant-based protein, like chickpeas, pinto beans, or tofu.
🔪 How to Cut Cabbage
The easiest way to slice cabbage is using either a mandolin or box grater, but you can also do it by hand using a sharp knife. Another option is to just buy pre-shredded cabbage at the grocery store.
If using a mandolin, remove the outer wilted leaves of your cabbage (usually 2-3 whole leaves). Using a sharp knife, cut your cabbage into four quarters and cut out the the white core. Adjust mandolin to ⅛" setting and slice each cabbage portion.
To learn the best techniques for slicing, cutting, and shredding cabbage, read my post on how to cut 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. Serve immediately or cover and refrigerate for up to 2 hours before serving.
👩🏼🍳 Expert Tips
- Storage: Cover and refrigerate for up to 5 days. I don't recommend freezing as the texture will change and the cabbage will lose its crunchiness.
- Let it marinate. You can eat your slaw right away, but it only gets better with time! If you can, allow it to rest for a few hours to let all of the flavors hang out and mingle.
🌮 How to Serve Purple Cabbage Coleslaw
This vibrant and tangy slaw is delicious as a side dish for your next cookout or potluck, but it's also great as an addition to your favorite summertime foods. Here are some suggestions on how to serve it:
- Add it to black bean tacos, fajitas, or enchiladas for a fresh crunch
- Pair it with corn on the cob and vegetarian baked beans for a summery meal
- Top your bbq, burger, wrap, or mushroom burger with slaw for a tangy bite
- Serve it with vegan peach crisp or healthy blueberry cobbler for the perfect summer dessert
💬 Frequently Asked Questions
Yes, the names are used interchangeably for the same type of cabbage.
Yes, purple cabbage is delicious eaten raw. In fact, it's best to avoid cooking purple cabbage completely, as a blue color leeches out of it when cooked.
Avoid cooking purple cabbage to prevent it from bleeding color.
Both cruciferous vegetables are loaded with nutrition and fiber, but the green cabbage tends to be slightly more tender than purple cabbage.
🍽 More Side Dish Recipes
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Quick Purple Cabbage Slaw Recipe
Ingredients
For the slaw:
- 2 cups thinly sliced purple cabbage (less than one cabbage)
- 2 cups thinly sliced green cabbage (less than one cabbage)
- 2 cups shredded carrots
- ¼ cup fresh parsley, chopped
- ½ cup slivered almonds, toasted (optional)
For the vinaigrette:
- 2 Tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
Instructions
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. Serve immediately or cover and refrigerate for up to 2 hours before serving.
Notes
- Storage: Cover and refrigerate for up to 5 days. I don't recommend freezing as the texture will change and the cabbage will lose its crunchiness.
- Let it marinate. You can eat your slaw right away, but it only gets better with time! If you can, allow it to rest for a few hours to let all of the flavors hang out and mingle.
- Recipe adapted from Cookie and Kate
Barb
I love coleslaw and this looks so easy to make the dressing!
MaryAnne
I think you would love it! 😍
Barb
Just mixed this recipe and will serve as a side with pulled pork sandwich tonight! It smells so good!
MaryAnne
That sounds delicious! 😍