You know those dishes that instantly make your table look brighter? This Tangy Purple Cabbage Slaw is exactly that. It’s the kind of recipe that makes you fall in love with vegetables all over again — crisp, vibrant, and loaded with flavor. With its jewel-toned cabbage, ribbons of carrot, and bits of kale for texture, this slaw isn’t just a side dish — it’s a showstopper. The best part? There’s no mayo in sight. Instead, the veggies soak up a tangy, Dijon-spiked vinaigrette that brings just the right amount of zing. Perfect for warm-weather gatherings, picnics, or a quick weeknight dinner that needs something fresh on the side.
This recipe became a staple in my kitchen one summer when I was constantly grilling — burgers, tacos, chicken, you name it. I wanted something light but flavorful to go with everything, and this slaw checked every box. It’s make-ahead friendly, vegan, and keeps beautifully in the fridge for a few days (which also makes it great for meal prep). If you love colorful side dishes that add brightness and crunch to your plate, you might also enjoy this Citrus Kale Salad from Love & Lemons — it’s another feel-good recipe that’s easy, fresh, and full of flavor.
Ingredients You’ll Need
This Tangy Purple Cabbage Slaw is simple, beautiful, and built on a handful of fresh ingredients that come together to create the perfect balance of crunch, color, and flavor. Each one brings something unique to the table — here’s what you’ll need and why it matters.
For the Slaw Base
- Purple (Red) Cabbage – The star of the show! Its bold color makes this slaw visually stunning, and its crisp texture holds up beautifully, even after sitting in the fridge. Slice it thinly for that light, airy crunch.
- Carrots – Sweet and earthy, shredded carrots add contrast in color and a touch of natural sweetness that balances the tangy dressing.
- Kale (Lacinato or Curly) – A little chopped kale gives the slaw more substance and makes it extra nutritious. Massage it gently before mixing to soften the leaves.
- Green Onion – Mildly sharp and fresh, it adds a subtle bite that enhances the overall flavor.
For the Tangy Dressing
- Red Wine Vinegar – The secret to that crave-worthy tang. You can also use apple cider vinegar or golden balsamic vinegar for a softer, fruitier note.
- Dijon Mustard – This gives the dressing body and a touch of sharpness — it helps emulsify everything, too.
- Brown Sugar – Balances out the acidity from the vinegar and rounds out the flavor. A touch of honey or maple syrup works just as well.
- Olive Oil – Adds richness and smooths out the vinegar’s punch; opt for extra-virgin for the best flavor.
- Salt and Pepper – Don’t underestimate the basics — they bring the dressing to life and help all the flavors shine.
Optional Add-Ins
- Toasted Sunflower Seeds or Sliced Almonds – For extra crunch and nuttiness.
- Chopped Apple or Pear – Adds sweetness and a fresh bite for a fall or winter twist.
- Fresh Herbs (like cilantro or parsley) – Brightens the slaw and adds freshness.
- Crumbled Feta or Goat Cheese – Optional, but adds a creamy, salty contrast if you’re not keeping it vegan.
This short ingredient list packs in tons of flavor and texture. It’s clean, fresh, and flexible enough to work as a base for endless variations — a dream for quick summer dinners or meal prep.
How to Make Tangy Purple Cabbage Slaw
This slaw comes together in just a few easy steps, but the result tastes like something special. It’s crisp, refreshing, and beautifully colorful — the kind of dish that looks as good as it tastes. The key is to slice everything thinly, mix it well, and let the dressing work its magic.
Step 1: Prep the Veggies
Start by slicing the purple cabbage as thinly as possible. If you have a mandoline, it’s worth using — you’ll get perfectly uniform shreds that soak up the dressing evenly. If not, a sharp chef’s knife works great; just aim for very fine slices. Remove any thick white core pieces as you go.
Peel and shred your carrots, either with a box grater or a julienne peeler for longer strips. Then, chop the kale into bite-size pieces and remove the tough stems. Toss all the veggies together in a large mixing bowl so the colors are evenly distributed — that’s your slaw base ready to go.
Step 2: Make the Dressing
In a small bowl or mason jar, whisk together the red wine vinegar, Dijon mustard, and brown sugar until the sugar dissolves. Slowly drizzle in the olive oil while whisking to create a smooth, slightly thick vinaigrette. Season with salt and freshly ground black pepper to taste. The dressing should be bright, tangy, and balanced — taste and adjust if needed by adding a little more vinegar for extra zing or a pinch more sugar for sweetness.
Step 3: Combine and Toss
Pour the dressing over the cabbage mixture and use tongs or clean hands to toss everything together thoroughly. Make sure every piece is lightly coated — the goal is for the vinaigrette to soften the cabbage slightly without making it soggy.
Let the slaw sit at room temperature for at least 30 minutes before serving. This resting time helps the flavors meld and softens the kale and cabbage just enough for the perfect tender-crisp texture. If you have time, refrigerate it for up to a few hours for even better flavor development.
Step 4: Garnish and Serve
Right before serving, give the slaw another quick toss and taste to adjust seasoning. Sprinkle with your favorite extras like sunflower seeds, chopped herbs, or crumbled feta for a final touch of crunch and color.
This step is where the magic happens — the purple cabbage deepens in color, the dressing shines, and the slaw transforms from a simple bowl of veggies into something you’ll want to make on repeat.
Tips & Variations
The beauty of this Tangy Purple Cabbage Slaw lies in its versatility. You can easily tweak the ingredients to suit your taste, the season, or whatever you’ve got in the fridge. Here are some of my favorite ways to personalize and elevate this colorful side dish.
Flavor Twists
- Add a Citrus Kick: A squeeze of fresh lime or orange juice in the dressing brightens everything up and adds a sunny flavor that pairs beautifully with grilled foods.
- Go for a Sweet Touch: Toss in diced apples, pears, or even dried cranberries for a balance of sweet and tangy. They add a nice surprise with every bite.
- Make It Spicy: Add a pinch of chili flakes, a splash of hot sauce, or a drizzle of sriracha honey to give your slaw a little fire.
- Try a Creamier Version: If you prefer something richer, stir in a tablespoon of Greek yogurt or vegan mayo to make a light, creamy vinaigrette while keeping it fresh and not too heavy.
Texture Boosters
- Crunch Factor: Sprinkle toasted pumpkin seeds, sliced almonds, or chopped pecans right before serving. They give the slaw that perfect nutty crunch.
- Herb Freshness: Finely chop some cilantro, parsley, or mint for a burst of green and added aroma. Fresh herbs also make the dish look extra appealing for photos (hello, Pinterest!).
- Add Protein: Turn your slaw into a light meal by mixing in grilled shrimp, chickpeas, or shredded rotisserie chicken. The acidity of the dressing pairs perfectly with protein-rich additions.
Make-Ahead & Storage Tips
- Meal Prep Friendly: This slaw tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. The cabbage holds its crunch while the flavors deepen overnight.
- Keep It Fresh: If you’re prepping for a party or picnic, keep the dressing separate until an hour before serving to maintain that crisp texture.
- Revive Leftovers: If the slaw softens too much after a couple of days, add a handful of freshly shredded cabbage or carrots to bring back the crunch.
Seasonal Variations
- Summer Vibes: Add juicy mango or pineapple chunks for a tropical twist.
- Fall Flair: Mix in shaved Brussels sprouts, apple slices, and a splash of apple cider vinegar for a cozy seasonal version.
- Winter Brightness: Use blood orange juice in the dressing for color and sweetness, and toss in toasted walnuts for richness.
This section ensures your slaw never gets boring — it’s a year-round staple you can spin in countless directions. Whether you’re serving it next to tacos, grilled meats, or as a topping for grain bowls, you’ll have a fresh, flavor-packed side that keeps everyone coming back for more.
Serving Suggestions
This Tangy Purple Cabbage Slaw is one of those recipes that goes with everything. It’s colorful, crunchy, and adds a bright, fresh element that balances richer dishes beautifully. Whether you’re hosting a cookout, meal-prepping for the week, or assembling a quick lunch, this slaw is your go-to side for adding flavor and flair.
Perfect Pairings
- Tacos & Burrito Bowls: This slaw’s crisp, tangy bite makes it a dream topping for tacos or burrito bowls. It cuts through savory meats like pulled pork, grilled chicken, or fish tacos while adding a gorgeous pop of color.
- Sandwiches & Burgers: Pile it high on grilled burgers, BBQ sandwiches, or crispy chicken sliders. The vinegar dressing contrasts perfectly with smoky, saucy mains.
- Grilled Meats & Seafood: Serve alongside grilled salmon, shrimp skewers, or marinated steak. The acidity in the slaw complements the char and richness of grilled foods.
- BBQs & Picnics: Since it’s mayo-free, this slaw travels and sits well outdoors — no worries about spoilage on hot summer days. It’s the ultimate make-ahead picnic side.
How to Serve It
For casual gatherings, serve your slaw in a big, shallow bowl so all the colors shine — the deep purple cabbage, bright orange carrots, and dark green kale make it naturally photogenic. If you’re styling it for photos or entertaining, sprinkle on toasted seeds or chopped herbs just before serving to give it that extra touch of freshness and texture.
For meal prep, portion it into glass containers and keep it separate from proteins until ready to serve. The vinaigrette helps preserve the crunch, so it’s perfect for lunches on the go. It also works beautifully as a base layer in mason jar salads — dressing on the bottom, slaw in the middle, and toppings like nuts or fruit on top.
Presentation Tips
If you love showcasing food on Pinterest or Instagram, this slaw is a natural performer. A few quick tricks to make it pop:
- Use a white or light neutral bowl to let the colors shine.
- Garnish with fresh herbs or a sprinkle of sesame seeds for visual contrast.
- Add a lime wedge on the side for a natural splash of brightness.
- Keep your dressing glossy — that light sheen makes the cabbage sparkle in photos.
This isn’t just a side dish — it’s a color statement that makes every meal more vibrant. Once you serve it, don’t be surprised if it steals the spotlight.
Frequently Asked Questions
1. How long does this Tangy Purple Cabbage Slaw last in the fridge?
This slaw keeps beautifully for up to 3 days in the refrigerator. In fact, it often tastes even better on the second day once the flavors have had time to mingle. Store it in an airtight container, and give it a quick toss before serving to redistribute the dressing.
2. Can I make it ahead of time?
Yes! This is one of those rare salads that actually improves as it sits. You can slice and combine the vegetables a day ahead, then add the dressing an hour or two before serving. For the freshest crunch, keep the dressing separate until you’re ready to mix everything together.
3. What can I use instead of red wine vinegar?
If you don’t have red wine vinegar, apple cider vinegar, white wine vinegar, or golden balsamic are excellent substitutes. Each will slightly change the flavor — apple cider vinegar adds sweetness, while balsamic lends a mellow, fruitier tang.
4. Can I make this slaw without kale?
Absolutely. If kale isn’t your favorite, simply double the cabbage or toss in shredded Brussels sprouts, baby spinach, or arugula instead. The idea is to keep the mix colorful and varied in texture, so feel free to get creative.
5. Is this slaw vegan and gluten-free?
Yes! This Tangy Purple Cabbage Slaw is naturally vegan, dairy-free, and gluten-free, as long as your mustard and vinegar are labeled gluten-free. It’s a perfect option for plant-based meals and mixed-diet gatherings.
6. Can I add protein to make it a full meal?
Definitely. This slaw makes a great base for adding grilled tofu, chickpeas, rotisserie chicken, or even grilled shrimp. The tangy vinaigrette ties everything together, turning it from a side dish into a quick, satisfying main.
7. Why does my slaw turn pink after sitting?
Totally normal! The vibrant purple pigments from the cabbage naturally tint the dressing and lighter veggies over time. It’s safe to eat and still delicious — if anything, it looks even more beautiful after marinating.
8. Can I freeze cabbage slaw?
Unfortunately, no. Because cabbage and carrots are high in water content, they lose their crispness and become mushy once thawed. For best results, keep it refrigerated and enjoy it fresh within a few days.
Final Thoughts
There’s just something special about a dish that’s this simple yet this stunning. This Tangy Purple Cabbage Slaw proves that eating fresh doesn’t have to be boring — it’s crunchy, colorful, and full of bright, zesty flavor that instantly livens up any meal. Whether you’re serving it at a summer barbecue, packing it for lunch, or piling it onto tacos, it brings balance and freshness in the best possible way. It’s one of those recipes that feels fancy enough for entertaining but easy enough for everyday meals.
What I love most about this slaw is its versatility. You can dress it up with fruit and nuts for a holiday side, keep it classic for burgers and sandwiches, or toss it with protein for a quick, healthy lunch bowl. The no-mayo vinaigrette keeps it light and vibrant, while the colorful mix of cabbage, carrots, and kale makes it a visual standout — a total Pinterest dream. For another vibrant, veggie-forward dish to complement this slaw, check out this Crunchy Thai Peanut Salad from Cookie and Kate — it’s full of texture and just as fresh and flavorful.
So grab your cutting board, slice up that gorgeous purple cabbage, and whip up a bowl of this tangy slaw. It’s the kind of recipe that brings a little color and joy to every meal — and after one bite, it just might become your new go-to side for every season.
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Tangy Purple Cabbage Slaw (Vibrant, Crunchy & No-Mayo!)
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This Tangy Purple Cabbage Slaw is bright, crunchy, and full of flavor — all without mayo! Tossed in a simple tangy vinaigrette, this colorful slaw is the perfect side for tacos, burgers, or BBQs. It’s quick to make, completely vegan, and stays fresh for days, making it ideal for meal prep or outdoor gatherings.
Ingredients
For the Slaw Base:
4 cups thinly sliced purple (red) cabbage
1 cup shredded carrots
1 cup chopped kale (lacinato or curly)
2 green onions, thinly sliced
For the Dressing:
¼ cup red wine vinegar (or apple cider vinegar)
2 teaspoons Dijon mustard
1 tablespoon brown sugar (or honey/maple syrup)
¼ cup extra-virgin olive oil
Salt and pepper, to taste
Optional Add-Ins:
2 tablespoons toasted sunflower seeds or sliced almonds
½ apple, finely chopped (for sweetness)
1 tablespoon chopped fresh herbs (cilantro, parsley, or mint)
¼ cup crumbled feta or goat cheese (optional, omit for vegan)
Instructions
1. Prep the Vegetables:
Thinly slice the purple cabbage using a sharp knife or mandoline. Shred the carrots and chop the kale into bite-sized pieces, removing tough stems. Add all the vegetables to a large mixing bowl and toss to combine.
2. Make the Dressing:
In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, and brown sugar until smooth. Slowly drizzle in olive oil while whisking continuously to emulsify. Season with salt and pepper to taste.
3. Combine and Toss:
Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Let the slaw sit for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
4. Garnish and Serve:
Before serving, taste and adjust seasoning as needed. Top with sunflower seeds, herbs, or feta for extra texture and flavor. Serve chilled or at room temperature.
Notes
Make-Ahead: The slaw keeps well in the fridge for up to 3 days. Store in an airtight container and toss again before serving.
Storage Tip: For the freshest texture, keep the dressing separate until about an hour before serving.
Flavor Variations: Add lime juice, chili flakes, or chopped apples for a fun twist.
No Kale? Substitute with shredded Brussels sprouts, spinach, or extra cabbage.
Serving Ideas: Pairs perfectly with fish tacos, grilled meats, or veggie burgers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0g
- Carbohydrates: 9 g
- Fiber: 2.5 g
- Protein: 2 g
- Cholesterol: 0mg