My Purple Cabbage Slaw is fresh, crunchy, colorful and has just the right amount of tang. It’s vinaigrette-based and does not use any mayonnaise, making it lighter than a standard creamy coleslaw. The crisp apple, toasted walnuts, fresh herbs, and apple cider vinaigrette make it feel special without making it fussy.
Serve as a starter or side with one of my Grilling Recipes or Mediterranean Main Dishes in the summer months. It’s also perfect for the holidays or the winter months as a side with braised or roasted meats.
Purple Cabbage Slaw: Recipe at a Glance
Prep Time
20 mins
Rest Time
10 mins
Total Time
30 mins
Servings
6 Servings
Calories*
151 kcal
Difficulty
Easy
Main Ingredients
Purple/Red Cabbage, apple, walnuts, red onion, parsley, dill, olive oil, apple cider vinegar, honey, lemon and Dijon mustard.
Technique
Shredding cabbage, preparing a vinaigrette, and dressing coleslaw.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Easy to make: A little slicing, a quick dressing, and a short rest are all you need.
- Seasonal and fresh: Purple cabbage and apples make this a perfect side dish for fall, winter, or the holidays.
- Tested and Reliable: Groceries are expensive! All my Salad Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This purple coleslaw comes together with a handful of simple ingredients. Nothing too fancy or hard to find. Here is what you will need:
- Cabbage: You will need a small or medium head of purple cabbage (red cabbage). Green cabbage or napa cabbage can work in a pinch, but purple cabbage gives the best color. Also, try my No Mayo Coleslaw with Lemon Sumac Dressing if you’re a fan of coleslaw. To save time, you can totally use pre-shredded cabbage.
- Apple: I like using a sweet and tart apple here. Granny Smith works perfectly, but honestly, any apple will do.
- Red Onion: Adds sharpness and bite. Shallots, white onion or yellow onion are decent substitutes. But I think red onion is best.
- Fresh Herbs: I am using a combination of fresh dill and fresh parsley. They are a bright, herbaceous touch to the coleslaw. I think fresh cilantro or green onions would also work nicely if that’s what you have.
- Walnuts: Toasted walnuts add crunch and richness. Pecans or almonds are good swaps. Even pumpkin seeds would be a nice swap. If you end up buying too many walnuts, make my Basil Walnut Pesto or Muhammara (Syrian Roasted Red Pepper and Walnut Dip).
- Apple Cider Vinegar: Adds tang and works beautifully with cabbage and apple. But any light colored vinegar can work here, like white wine vinegar or red wine vinegar. I would avoid balsamic or other dark vinegars.
- Dijon mustard: Helps emulsify the dressing and adds depth. I am a big fan of adding Dijon or grainy mustard to many of my Salad Recipes.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Tangy Purple Cabbage Slaw Recipe
Step 1. Prepare the Cabbage. Add the shredded purple cabbage to a large bowl and sprinkle lightly with salt. Massage it with your hands for about 1 minute to soften the texture.
Step 2. Make the Tangy Dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper.
Step 3. Assemble the Slaw. Add the julienned apple, sliced red onion, dill, parsley, and toasted walnuts to the cabbage.
Step 4. Toss and Rest. Pour the dressing over the slaw and toss well. Let it sit for 10 to 15 minutes before serving so the cabbage softens slightly and the flavors come together. Serve chilled or at room temperature.
Pairing and Menu Ideas
In the warmer months, it’s a perfect salad to serve for your next BBQ, picnic, summer cookout or potluck. I think it pairs beautifully with my Grilled Chicken Shish Tawook, Middle Eastern Beef Shish Kebabs, Greek Chicken Souvlaki, Harissa Chicken Skewers or Marinated Greek Lamb Chops.
During the cooler months, it also works well as a side with one of my many cozy Mediterranean Mains like my Greek Lemon Chicken and Potatoes, Za’atar Chicken Thighs, Pulled Lamb or Chicken Shawarma.
For a vegetarian meal, pair it with one of my Mediterranean Vegetarian Recipes or Mediterranean Vegan Recipes.
Add it to sandwiches, wraps, fish tacos, burritos, or grain bowls.
Expert Tips
- Slice the cabbage finely. Thinly shredded cabbage gives the best texture and absorbs the dressing more evenly. A mandoline or sharp knife works best here. I wouldn’t use a food processor or box grater here, as you will end up with uneven pieces.
- Massage the cabbage. This quick step softens the cabbage and makes the slaw easier to eat.
- Use a crisp apple. Honeycrisp, Pink Lady, Granny Smith, or Gala all hold up well in slaws.
- Toast the walnuts. It only takes a few minutes, but it makes the nuts deeper, crunchier, and more flavorful.
- Let the slaw rest before serving. A short resting time helps the dressing mellow the cabbage and blend the flavors together.
- Add the walnuts just before serving if making this ahead and you want them to stay extra crunchy.
- For meal prep: If you plan to prep this to enjoy over the course of a few days, keep the dressing separate. Check more of my Mediterranean Salad Recipes, many of which are perfect for meal prep.
- Other optional additions: celery salt or celery seed, sesame seeds, hot pepper flakes, jalapenos, or shredded carrots.
Purple Cabbage Slaw Recipe FAQs
Yes. You can make it a few hours ahead and store it in the fridge. For the best crunch, add the walnuts right before serving. If you want to prepare a day ahead, keep the dressing on the side and mix it 10 minutes before serving to avoid a watery coleslaw.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage stays surprisingly crunchy even after a day in the fridge, though the apples soften slightly over time.
Yes. Swap the honey for maple syrup or agave syrup.
Yes. Pre-shredded cabbage mix is a great shortcut for busy weeknights or meal prep. If possible, choose a mix with mostly purple cabbage for the best texture and color.
This crunchy slaw is sometimes called red cabbage slaw or red cabbage coleslaw, depending on where you live.
Other Salad Recipes
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Purple Cabbage Slaw with Apples and Walnuts
Ingredients
- 6 cup Purple cabbage (finely shredded)
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Apple cider vinegar
- 1 tablespoon Lemon juice
- 2 teaspoon Honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 Apple (julienned) – cut into thin strips
- ½ Small red onion (thinly sliced)
- 2 tablespoon Fresh dill (chopped)
- 2 tablespoon Fresh parsley (chopped)
- ¼ cup Toasted walnuts (roughly chopped)
Instructions
- Prepare the Cabbage. Add the shredded purple cabbage to a large bowl and sprinkle lightly with salt. Massage it with your hands for about 1 minute to soften the texture.
- Make the Tangy Dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and black pepper.
- Assemble the Slaw. Add the julienned apple, sliced red onion, dill, parsley, and toasted walnuts to the cabbage.
- Toss and Rest. Pour the dressing over the slaw and toss well. Let it sit for 10 to 15 minutes before serving so the cabbage softens slightly and the flavors come together. Serve chilled or at room temperature.
Notes
- Cabbage: You will need a small or medium head of purple cabbage (red cabbage). Green cabbage or napa cabbage can work in a pinch, but purple cabbage gives the best color.
- Apple: I like using a sweet and tart apple here. Granny Smith works perfectly, but honestly, any apple will do.
- Red Onion: Adds sharpness and bite. Shallots, white onion or yellow onion are decent substitutes. But I think red onion is best.
- Fresh Herbs: I am using a combination of fresh dill and fresh parsley. They are a bright, herbaceous touch to the coleslaw. I think fresh cilantro or green onions would also work nicely if that’s what you have.
- Walnuts: Toasted walnuts add crunch and richness. Pecans or almonds are good swaps. Even pumpkin seeds would be a nice swap.
- Apple Cider Vinegar: Adds tang and works beautifully with cabbage and apple. But any light colored vinegar can work here, like white wine vinegar or red wine vinegar. I would avoid balsamic or other dark vinegars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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