Tasty Purple Cabbage Coleslaw

Here is my favorite purple cabbage coleslaw recipe, with crisp red cabbage and sweet carrots, tossed in a creamy dressing with lemon juice, apple cider vinegar, and a hint of celery seeds.

This coleslaw is perfect for summer barbecues and potlucks. It’s colorful, crunchy, and so much better than the store-bought stuff. Plus, it keeps well in the fridge for a few days, so you can make it ahead!

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What Kind of Purple Cabbage Should I Use?

Purple cabbage, also called red cabbage, is pretty straightforward to pick out at the store – just look for a head that feels heavy and firm with tight, crisp leaves. You can use either a small or medium-sized cabbage for this recipe, and don’t worry too much about the exact size since coleslaw is pretty forgiving. If your cabbage has any wilted or damaged outer leaves, just peel those off before you start shredding. One nice thing about purple cabbage is that it tends to stay crunchier longer than green cabbage, which makes it perfect for coleslaw that you want to keep in the fridge for a few days.

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Options for Substitutions

This coleslaw is easy to customize based on what you have in your kitchen:

• Purple cabbage: You can swap purple cabbage for green cabbage if that’s what you have on hand. The flavor will be similar, though you’ll lose that pretty purple color. You could also do a mix of both for some variety.
• Mayonnaise: If you want a lighter version, try using Greek yogurt or sour cream instead of mayo. You can also do half mayo and half yogurt for a nice balance. For a dairy-free option, use vegan mayo.
• Fresh parsley: No fresh parsley? Try fresh cilantro, dill, or even green onions for a different flavor profile. Dried parsley works too – just use about 1 teaspoon instead.
• Lemon juice: Apple cider vinegar or white vinegar can replace lemon juice and will give you that same tangy kick. Start with the same amount and adjust to your taste.
• Granulated sugar: Honey or maple syrup work well here too. Use the same amount, but keep in mind they’ll add a slightly different flavor to your slaw.

Watch Out for These Mistakes While Cooking

The biggest mistake when making coleslaw is adding the dressing too early, which causes the cabbage to release water and leaves you with a watery, diluted mess – dress your slaw no more than 30 minutes before serving, or keep the dressing separate until the last minute.

Shredding the cabbage too thick is another common error that results in a tough, hard-to-eat slaw, so aim for thin, uniform strips about 1/8 inch wide using a sharp knife or mandoline.

Don’t forget to taste and adjust your dressing before mixing it in, since the acidity and sweetness can vary depending on your lemon juice – you might need an extra squeeze of lemon or pinch of sugar to get the balance just right.

If you do need to make it ahead, salt the cabbage lightly and let it sit for 15 minutes, then squeeze out the excess moisture before adding your dressing to prevent that dreaded watery pool at the bottom of the bowl.

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What to Serve With Purple Cabbage Coleslaw?

This purple cabbage coleslaw is perfect alongside grilled meats like burgers, pulled pork sandwiches, or barbecue chicken – the creamy, tangy slaw cuts through all that richness beautifully. It’s also great at summer cookouts served next to hot dogs, ribs, or grilled sausages. I love piling it on top of fish tacos or using it as a topping for pulled pork sliders to add some crunch and freshness. For a complete meal, serve it with baked beans, corn on the cob, or potato salad for that classic picnic spread everyone loves.

Storage Instructions

Store: This coleslaw actually gets better after sitting for a bit! Keep it in an airtight container in the fridge for up to 3 days. The cabbage will soften slightly and soak up all those flavors, making it even tastier the next day.

Make Ahead: You can shred the cabbage and carrots up to a day in advance and keep them in a sealed container in the fridge. Just wait to mix in the dressing until about an hour before serving so everything stays crisp and fresh.

Keep Crisp: If your coleslaw gets a bit watery after a day or two, just drain off the excess liquid and give it a good stir. You might want to add a tiny bit more mayo or a squeeze of lemon to freshen it up before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-420
• Protein: 3-5 g
• Fat: 30-36 g
• Carbohydrates: 18-24 g

Ingredients

For the base:

• 6 cups red cabbage (finely shredded into 1/8-inch strips)
• 2 carrots (grated for color and sweetness)
• 2 tbsp parsley (finely chopped)
• 1/4 tsp salt
• 1/4 tsp pepper

For the dressing:

• 1/2 cup mayo (Hellmann’s preferred)
• 1.5 tsp sugar
• 2 tsp lemon juice (freshly squeezed)
• 1 tsp apple cider vinegar
• 1/4 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp pepper

Step 1: Prepare and Season the Vegetables

• 6 cups red cabbage
• 2 carrots
• 2 tbsp parsley
• 1/4 tsp salt
• 1/4 tsp pepper

Clean and core the red cabbage, then shred it finely into 1/8-inch strips—I find using a mandoline or the shredding blade on a food processor makes this much faster and more uniform than hand shredding.

Wash and thoroughly dry the shredded cabbage (excess moisture will dilute the dressing and make the slaw watery).

While the cabbage drains, grate the carrots and finely chop the parsley.

In a large bowl, combine the shredded cabbage, grated carrots, and chopped parsley, then season with 1/4 tsp salt and 1/4 tsp pepper.

Step 2: Create the Creamy Dressing

• 1/2 cup mayo
• 1.5 tsp sugar
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1/4 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp pepper

In a small bowl or measuring cup, whisk together the mayo, sugar, lemon juice, apple cider vinegar, celery seeds, 1/4 tsp salt, and 1/4 tsp pepper until smooth and well combined.

I like to let this dressing sit for a minute so the celery seeds can bloom and release their flavor into the mayo—it makes a subtle but noticeable difference in the final taste.

Step 3: Combine and Chill

• vegetable mixture from Step 1
• dressing from Step 2

Pour the dressing from Step 2 over the vegetable mixture from Step 1 and toss thoroughly until all the cabbage and carrots are evenly coated.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly, which creates a better texture and more developed flavor.