Quick Purple Cabbage Slaw Recipe
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.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 side servings
Calories: 138kcal
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
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.
- 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
Calories: 138kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 247mg | Potassium: 338mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7694IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 1mg