Purple cabbage coleslaw is a feast for the eyes and the palate. This creamy salad combines colourful purple cabbage, crisp carrots, and onions with a rich dressing that’s easy to whip up. It’s a perfect side dish that pairs beautifully with burgers, sandwiches, or barbecue meals or just for your breakfast.

This recipe is not only quick to make but also packed with nutrients. Whether you serve it fresh or chilled, the creamy tangy flavor with a hint of spice makes this coleslaw a crowd-pleaser at any gathering.

Health Benefits
Purple cabbage is rich in antioxidants and vitamin C, promoting good immunity and overall health. Carrots add a boost of beta-carotene for eye health, while onions and garlic offer antibacterial properties. The creamy dressing ties it all together, providing flavor without compromising on nutrition. You can use homemade mayonnaise made without oil /less oil /healthy oil for better guilt free salad.

Let’s Talk About Ingredients

• Purple Cabbage: The main ingredient, shredded purple cabbage, adds crunch and vibrant color. Green cabbage can be used as a substitute.
• Carrot: Adds sweetness and crunch. You can replace it with julienned radish for a peppery twist.
• Onion: Thinly sliced onions give a sharp kick. Use red onions or scallions for a milder taste.
• Mayonnaise: The creamy base for the dressing. Replace with Greek yogurt or vegan mayo for a lighter option. Homemade the best!
• Mustard Sauce: Brings a tangy, slightly spicy note. If unavailable, use Dijon mustard.
• Garlic and Green Chili: Add subtle heat and depth to the salad. Adjust the quantity based on your spice tolerance.

Detailed Recipe

Video recipe

Instructions with step pics

Prepare the Dressing

• Take a medium-sized mixing bowl.
• Add 1/4 cup mayonnaise, 1 tsp mustard sauce, and 1/2 tsp vinegar to the bowl.
• Stir the ingredients together until smooth.
• Gradually add 1-2 tbsp water while mixing to achieve a thinner consistency.
• Finally, mix in 1/2 tbsp sugar to balance the flavors. Stir well and set the dressing aside.

Wash and Prepare Vegetables

• Shred 1/4 purple cabbage into thin strips and transfer to a colander. Rinse under cold water and drain well.
• Peel and julienne 1 carrot into thin matchstick-sized pieces.
• Thinly slice 1 onion and rinse it to reduce sharpness if needed.
• Mince 1 clove of garlic into fine pieces.
• Deseed 1 green chili and chop it finely.
• Chop a handful of coriander leaves for garnish.

Combine Vegetables

• Take a large mixing bowl and add the prepared shredded cabbage.
• Layer in the julienned carrots, thinly sliced onions, minced garlic, and chopped green chili.
• Gently toss the vegetables to ensure even mixing.

Season the Vegetables

• Sprinkle 1/8 tsp salt and 1/8 tsp pepper over the vegetables.
• Add a squeeze of lemon juice for a fresh tangy flavor.
• Toss the vegetables again to distribute the seasoning evenly.
• Add chopped coriander leaves and mix lightly.

Add the Dressing

• Pour the prepared dressing over the seasoned vegetables.
• Use a large spoon or tongs to gently toss the salad until all the vegetables are evenly coated with the dressing.

Serve and Garnish

• Transfer the coleslaw to a serving bowl or plate.
• Garnish with additional chopped coriander leaves for a fresh touch.
• Serve immediately or chill in the refrigerator for 30 minutes for a refreshing taste.

Expert Tips

• Chill the coleslaw for at least 30 minutes before serving to enhance the flavors.
• Use fresh, crisp vegetables for the best texture.
• Adjust the thickness of the dressing by adding more or less water.
• Store leftovers in an airtight container in the fridge for up to two days.

FAQs

Can I make this coleslaw vegan?
Yes, substitute mayonnaise with vegan mayo or Greek yogurt.

What can I pair this coleslaw with?
It’s perfect with burgers, sandwiches, grilled chicken, or as a light standalone meal.

Can I prepare it in advance?
Yes, prepare the vegetables and dressing separately, then combine them just before serving.

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