Looking for the perfect purple cabbage coleslaw recipe? Here's the one I like to use. Purple cabbage is a lovely and colorful addition to any basic coleslaw 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 coleslaw 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 coleslaw, scroll down for more vegetarian and vegan coleslaw 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 carrot 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.
Recipe tip: If you have enough time, prepare your coleslaw 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 coleslaw? I like to eat coleslaw 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 cookout or picnic without either coleslaw or potato salad (or some grilled veggie burgers, of course!).