Purple Cabbage Slaw
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
-
Salting time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
94 kcal
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Course
Side Dish
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Cuisine
American, International
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.
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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
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Instructions
- Discard the outer leaves of the purple cabbage, quarter it, cut out the stem, and then slice into thin shreds.
- Put the shredded purple cabbage in a bowl, add one tablespoon of salt, and toss to coat.
- 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.
- 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.
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 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.
- 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 Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
265mg
(11%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2115IU
(42%)
Vitamin C
41mg
(46%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 265mg | 11% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 41mg | 46% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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