This bright and tangy Purple Cabbage Slaw is a nutritional powerhouse that just so happens to be seriously delicious.

Sometimes you just need to eat something crunchy that isn’t a potato chip. If, like me, the majority of slaw you’ve come across in your life has been some sort of soggy amalgam of mayonnaise and the palest cabbage you’ve ever seen, this recipe will pleasantly surprise you. Not to mention that this dish requires zero cooking; that’s right, no appliances required.
Whether you tend to find yourself scrambling to come up with a yummy fifteen-minute side dish at home or you’re interested in eating more gut-friendly foods, you will absolutely want to give this purple cabbage slaw a whirl. Dijon mustard, honey, olive oil and a little apple cider vinegar come together to make a delightfully fresh dressing that complements the crunchy cabbage and carrot in the most perfect way.
Is Purple Cabbage Slaw Healthy?
Purple cabbage is known for its antioxidant properties. It’s also a great source of soluble fiber, which many Americans do not consume enough of. Carrots also contain antioxidants and are a source of beta-carotene, vitamin K1, potassium, and fiber. As is, this recipe is vegetarian and gluten-free. To suit a vegan diet, simply ensure your Dijon is plant-based and swap out the honey for your preferred substitute; maple syrup works great, but it does have a distinct flavor, so keep that in mind.
Does Coleslaw Need to Include Mayo?
Most of the slaw you’ll find at restaurants, delis, and supermarkets here in the United States is mayo-based, which is considered Southern-style but remains ubiquitous regardless of the region. Technically though, a slaw is a salad consisting of any assortment of shredded or julienned crunchy vegetables, not necessarily including cabbage, or even mayo! In 2024, we’re beginning to see a shift, from what I can observe. A few months ago, I tried a vinegar and sesame slaw that knocked my socks off. Similarly, this delightful mustard-honey-apple-cider-vinegar slaw that we have right here is just as much a coleslaw as anything else, but you probably won’t even miss the mayo…
INGREDIENTS
- 1/2 medium head purple cabbage, thinly sliced
- 2 medium carrots, shredded
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt to taste
- Pepper to taste

INSTRUCTIONS
Combine
Mix cabbage and carrots in a bowl.
Dress
Whisk together vinegar, oil, mustard, and honey.
Toss
Combine dressing with slaw and season.
Devour!

FAQs & Tips
You can store this purple cabbage slaw in an airtight container in the fridge for up to 5 days. And truth be told, this slaw will become even more flavorful overnight than it is right after you make it.
When cut or crushed, cabbage releases glucosinolates, which act as a defense against insects and certain microbes; this can result in a bitter-tasting flavor. The methods used in this recipe, along with the dressing, will help to counteract any bitterness.
Yes, you should absolutely wash your cabbage prior to making this slaw. Once you’ve sliced up your cabbage, place it in a colander and rinse under running water to remove any dirt and debris.

Serving Suggestions
The perfect accompaniment to slaw is a succulent protein, and there doesn’t exist a more delicious protein than this Oven-Roasted Brisket. Of course, there are other options to choose from, namely, this Turkey Chili and these Air-Fryer Bratwursts, both of which would be fantastic alongside this slaw.
For dessert, I’d go with these insanely good Cheesecake-Stuffed Strawberries.


Purple Cabbage Slaw
Ingredients
- 1/2 medium head purple cabbage thinly sliced
- 2 medium carrots shredded
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Pepper, to taste
Instructions
-
In a large bowl, combine the thinly sliced purple cabbage and shredded carrots.
-
In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and honey until well blended.
-
Pour the dressing over the cabbage and carrots. Toss well to coat evenly. Season with salt and pepper to taste.
Nutrition
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