Purple Cabbage Slaw Recipe
This quick vinegar 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.
Servings: 6 side servings
Calories: 138kcal
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. Let it sit for 20 minutes before serving to help the flavors meld, or cover and refrigerate for up to 2 hours.
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.
- 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.
- Let it sit before serving. Even 20–30 minutes helps the cabbage soften and the flavors meld.
- Recipe adapted from Cookie and Kate
Nutrition
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
