How to Make Quick Purple Cabbage Slaw

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.

– purple cabbage  – green cabbage  – shredded carrots – fresh parsley – slivered almonds, toasted (optional) – apple cider vinegar – garlic cloves – Dijon mustard – salt & ground black pepper – olive oil

Recipe Ingredients

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

Recipe Instructions

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.

Recipe Instructions

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 & pepper. Serve immediately or cover and refrigerate for up to 2 hours before serving.

Recipe Instructions

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.

Expert Tips

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.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!