Purple Cabbage Slaw
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This Purple Cabbage Slaw recipe makes a crunchy purple cabbage and carrot salad that will be your go-to mayo-free coleslaw for all your hot weather barbecues. It's in its happy place piled high atop a pulled chicken or pulled pork sandwich or served as a tangy side dish alongside all the burgers and hot dogs you can eat.
Servings: 8
Calories: 94kcal
Ingredients
Cabbage preparation
- 1 small head purple cabbage sliced
- 1 tablespoon salt for salting, plus more as desired
No mayo coleslaw dressing
- ¼ cup extra-virgin olive oil
- ¼ cup cider or white wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground black pepper plus more as desired
Purple cabbage slaw
- 1 medium carrot shredded
- 1 green onion sliced thinly, optional
- ¼ cup cilantro chopped
Instructions
- Discard the outer leaves of the purple cabbage, quarter it, cut out the stem, and then slice into thin shreds.1 small head purple cabbage
- Put the shredded purple cabbage in a bowl, add one tablespoon of salt, and toss to coat.1 tablespoon salt
- Put the cabbage in a strainer and let drain for 15 to 30 minutes. Discard any water that drips off, or use it to make purple rice!
- After about 15 to 30 minutes, rinse the cabbage in the sink to remove the salt and dry it in a salad spinner or, alternatively, with some paper towels.
- Add all of the ingredients for the coleslaw dressing in a clean glass jar and shake hard to emulsify.¼ cup extra-virgin olive oil, ¼ cup cider or white wine vinegar, 1 tablespoon brown sugar, 1 tablespoon Dijon mustard, ¼ teaspoon ground black pepper
- Add the now-dry cabbage, shredded carrots, green onion if you are using it, and chopped cilantro to a bowl, and add only enough of the coleslaw dressing to coat the cabbage well. Taste and adjust the salt and pepper, as desired.1 medium carrot, 1 green onion, ¼ cup cilantro
Notes
The key step in this purple cabbage slaw recipe is salting, rinsing, and drying the cabbage. You can read about this in Kenji Lopez-Alt's classic coleslaw, but the skinny is that salting pulls out the water in the raw cabbage both to keep the cabbage crisp and prevent your purple slaw from becoming soupy.
You can add the shredded carrots to the salting step, but it's not as important to salt and remove the water from the carrots as it is the cabbage.
You can re-use that bowl you used to toss the sliced purple cabbage and salt. Just give it a rinse to get rid of any excess salt.
In a no mayo coleslaw dressing, the ratio of oil to vinegar is much less than for dressing salad greens. That gives your coleslaw a brighter flavor.
Nutrition
Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 265mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2115IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 1mg