clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mayo-less purple cabbage slaw on a beige plate on a marble table.

Purple Cabbage Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Diet: Vegan


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.


  • 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


  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.


  • 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.


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