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
