Massaged Purple Cabbage-Carrot Slaw

This 1-bowl purple cabbage slaw is a gorgeous side dish for almost anything – be it a summery bbq spread, holiday gathering, or just a Tuesday night dinner.

Move over, mesclun greens, and see ya later, iceberg lettuce. There’s a new salad sheriff in town and it is purple cabbage.

Cabbage is vastly underrated as a star ingredient for salad, so here’s my attempt at changing that. This gorgeous purple cabbage slaw is super straightforward and has all the potential of being your go-to side salad. It has a juicy, crunchy texture and a sweet-tangy flavor, making it fun and satisfying to eat. Even the leftovers are great, which certainly can’t be said for leafy greens like arugula or romaine.

Ingredient Notes + Substitutions

• Purple Cabbage: For best results, buy a whole cabbage and shred it yourself (tips below). Of course you can always buy a pre-shredded coleslaw mix, but they’re usually dry as heck and have zero flavor. Green cabbage would work just as well here.
• Carrots: Again, avoid pre-shredded carrots for the best flavor and texture.
• Fresh Herbs: Cilantro, dill, and parsley work equally well here. (Don’t substitute with dried.)
• Vinegar: Use something mild, like apple cider, white wine, or rice vinegar – or even citrus juice. White distilled vinegar, on the other hand, can be overpowering.
• Extra Virgin Olive Oil: For dressing salads, use the best quality you can afford. California Olive Ranch is delicious, affordable, and available everywhere.
• Maple Syrup or Honey: For a touch of sweetness to balance the vinegar’s acidity.

How to Make Purple Cabbage Slaw

Shred the Cabbage: Thinly sliced cabbage is essential for making a delicious, juicy slaw; cabbage that’s too thick can be hard to chew. For best results, use the shredding attachment of your food processor. To shred cabbage by hand, work on a few layers of cabbage at a time and use a sharp chef’s knife.

Massage the Cabbage: Massaging is key for softening raw cabbage for salad. Place your cabbage in a large bowl [that both of your hands can fit into comfortably]. Sprinkle with salt and squeeze the cabbage vigorously – you should feel it crunching beneath your fingers – until it’s soft and juicy, about 2 minutes.

Grate the Carrots: Of course you can use a standard box grater but a julienne Y-peeler is super helpful here; it creates thicker carrot pieces that don’t disappear among the cabbage.

Add the Remaining Ingredients: Add the carrots and all the other ingredients to the cabbage, and toss to combine. Set the salad aside for at least 10 minutes before serving so it can marinate and soften a bit.

Cabbage Nutrition Benefits

Cabbage is one of my all-time favorite superfoods because it’s cheap, lasts forever in the fridge, and can be used in so many ways (raw or cooked). First and foremost, cabbage belongs to the cruciferous vegetable family (along with Brussels, broccoli, cauliflower, and collard greens). These are known for their powerful anti-inflammatory, anti-oxidant, and cancer-fighting properties. Cabbage is also packed with fiber, which is key for gut and heart health, and immunity.

How to Serve Purple Cabbage Slaw

This healthy vegan coleslaw is a wonderful side dish for practically any main course or festive meal. (My ideal meal would be cabbage slaw + roasted potatoes + stewed beans.) You can even use it to top burgers or tacos. Because there’s no mayo, it’s fine to leave at room temp and even outdoors during picnics, barbecues, hot dog feasts, etc.

Making the Slaw in Advance

The prepared slaw will last up to two days in the fridge. If you want to bring this to a party/picnic/potluck, I suggest making it the same day (it’s totally fine to let it hang out in the fridge for a few hours though).

More Healthy Salad Options

• Raw Broccoli Salad
• Massaged Kale Caesar Salad
• Vegan Niçoise Salad
• Tomato-Peach Salad with Corn and Basil

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.

The Full Recipe

Purple Cabbage Slaw

★★★★★ 5 from 1 review

• Author: Alexandra Shytsman
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: No-Cook
• Diet: Vegan

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Description

This 1-bowl purple cabbage slaw is a gorgeous side dish for almost anything – be it a summery bbq spread, holiday gathering, or just a Tuesday night dinner.

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Ingredients

Scale 1x2x3x

• 1/2 small head purple cabbage (about 3/4 pound), finely shredded* (about 5 cups)
• 1/4 teaspoon fine sea salt, plus more to taste
• 2 medium carrots (about 1/2 pound), peeled and grated* (about 2 cups)
• 2 tablespoons chopped dill, cilantro, or parsley
• 2 tablespoons mild vinegar (like apple cider, white wine, or rice vinegar) or lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon brown or Dijon mustard
• 1 teaspoon maple syrup or honey
• Freshly ground black pepper, to taste

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Instructions

1. Place the cabbage in a large bowl and sprinkle with 1/4 teaspoon salt. Using your hands, massage vigorously until the cabbage softens and feels juicy, about 2 minutes.
2. Add the remaining ingredients to the bowl and toss to coat. Set aside to marinate for at least 10 minutes, then adjust the seasonings if needed before serving.

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Notes

• To speed up the cabbage shredding process, use your food processor with the shredding attachment.
• To grate carrots, use a regular box grater or invest in a julienne Y-peeler.

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Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 80
• Fat: 4.7 g
• Carbohydrates: 7.8 g
• Fiber: 2.4 g
• Protein: 1 g

Keywords: purple cabbage, carrots, slaw, salad