Looking for the perfect purple cabbage cole slaw recipe? Here's the one I like to use. Purple cabbage is a lovely and colorful addition to any basic cole slaw salad. Keep in mind that purple cabbage tends to be a little crunchier than green cabbage, which is why this recipe calls for a blend of both green and purple cabbage. And, while green cabbage gets softer as it sits in the dressing, the purple cabbage will stay a bit crispier. So, I recommend that you chop the purple cabbage a bit thinner than the green cabbage, if you have the knife skills to do so!
When it comes to homemade cole slaw, it doesn't get much easier than this simple recipe made with purple cabbage, carrots, lemon juice, mayonnaise and little else. And of course, this quick and easy cole slaw recipe is completely vegetarian, and you could use a vegan mayonnaise to keep it egg-free and dairy-free if you'd like to keep it vegan. All of the ingredients are gluten-free, but you'll want to check the ingredients on your store-bought mayonnaise to be sure.
If you like homemade cole slaw, scroll down for more vegetarian and vegan cole slaw recipes to try.
- 1 green cabbage, thinly shredded
- 1/2 purple cabbage, thinly shredded
- 2 carrots, grated
- 3 green onions, sliced
- 2 tsp lemon juice
- 1/3 cup mayonnaise (use vegan mayonnaise to keep this recipe vegan if needed)
- dash of salt and pepper, to taste (sea salt or kosher salt and fresh cracked black pepper is best)
Combine the green cabbage and the purple cabbage together in a large bowl, gently tossing to combine well.
Next, combine the carrots and the green onions with the cabbage until all the ingredients are well combined and evenly distributed.
Drizzle the cabbage and carrots mixtures with the lemon juice and mayonnaise, and toss everything together well in order to fully disperse the mayonnaise, mixing until everything is combined well.
Season lightly with a bit of salt and pepper to taste.
Recipe tip: If you have enough time, prepare your cole slaw in advance and allow it to sit in the refrigerator, covered, for at least an hour or two, to allow the cabbage to soften and the flavors to fully develop. Remove from the fridge and gently toss everything together again just before serving. Taste, and add a bit more salt and pepper to taste just before serving, if you'd like.
Not sure what to do with your cole slaw? I like to eat cole slaw as an alternative to a side green dinner salad from time to time, and, of course, you can't have a traditional all-American outdoor cook out or picnic without either cole slaw or potato salad (or some grilled veggie burgers, of course!).
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