This 1-bowl purple cabbage slaw is a gorgeous side dish for almost anything – be it a summery bbq, holiday gathering, or just a weeknight 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.
Key Ingredients + Substitutions
- Purple Cabbage: For best results, buy a whole cabbage and shred it yourself (tips below). Of course you can 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. (Do not substitute with dried.)
- Vinegar: Use something mild, like apple cider, white wine, or champagne – 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
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: 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, stack a few leaves at a time, and slice thinly using a sharp chef knife.
Step 2: 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.
Step 3: Grate the Carrots
Of course you can use a standard box grater, or the shredding attachment of your food processor again, but a julienne Y-peeler is super helpful here; it creates thicker carrot pieces that don’t disappear among the cabbage.
Step 4: Add the Remaining Ingredients
Add the carrots and all the other ingredients to the cabbage, and toss to combine. Set the salad aside for 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 (like to make vegetarian cabbage rolls, cabbage pasta, and even savory pancakes). Cabbage belongs to the cruciferous vegetable family (along with Brussels, broccoli, cauliflower, and collard greens). These are known for their powerful anti-inflammatory, antioxidant, 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 + lobio.) 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 Salads…
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
PrintPurple Cabbage Slaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: No-Cook
- Diet: Vegan
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.
Ingredients
- 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, and/or parsley
- 2 tablespoons mild vinegar (like apple cider, white wine, or champagne) or lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown or Dijon mustard
- 2 teaspoons maple syrup or honey
- Freshly ground black pepper, to taste
Instructions
- 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.
- Add the remaining ingredients to the bowl and toss to coat well. Set aside to marinate for at least 10 minutes, then taste and adjust the seasonings if needed before serving.
Notes
- To speed up the cabbage shredding process, use your food processor with the shredding attachment.
- To grate carrots, use a regular box grater, the shredding attachment again, or invest in a julienne Y-peeler.
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
Teena says
Thank you so much for the massaging cabbage tip. It made a difference, will use it for future salads too! I added thin slices of a red onion and it was next level. Will make again for sure <3
Alexandra Shytsman says
So glad you enjoyed this salad, Teena! Thank you for taking the time to leave a review.
Beatrice Szalai says
Great color and texture! Used Dijon mustard. I added 1/2 TBSP toasted celery seeds. BTW, We still use our clay pot with wooden lid for sauerkraut in the fall.
Alexandra Shytsman says
Hi Beatrice! So glad this worked out for you. Love the celery seeds addition. Thanks for taking the time to leave a review! 🙂
Tami says
Wow, massaging cabbage is really a gamechanger. Thanks for the tip!
Alexandra Shytsman says
Glad it was useful 🙂