Pair finely shredded purple cabbage with a delicious cashew-based coleslaw dressing to create a refreshingly crunchy and creamy side dish perfect for any summer cookout! Vegan, gluten-free, paleo-friendly and antioxidant-rich.
People generally don't get as excited as I do about cabbage. It is definitely one of the more underrated vegetables out there, and I am here to change that!
Purple cabbage has such a vibrant, beautiful color and is also super healthy. It has a somewhat bitter, earthy flavor on its own, but when you combine it with other ingredients it takes those flavors on and adds a delicious crunch!
This purple cabbage coleslaw recipe is a perfect example. The creamy dressing provides a sweet, tangy and garlicky flavor that attaches itself to the purple cabbage without compromising its shape and texture. The purple cabbage truly shines here as the star ingredient!
I went through a few iterations in creating this recipe and learned that the key to the perfect slaw is to finely shred the cabbage. When thick, cabbage is really, really hard and not enjoyable at all to chew. But when finely shredded (think angel hair status) it transforms into an almost entirely different vegetable that still maintains its crunchy texture.
Why this Purple Cabbage Slaw is the Perfect Side Dish
- Light and refreshing
- Beautiful vibrant color
- Fresh flavor
- Creamy and crunchy all at once
- Nutritious
- Easy!
Ingredients
This slaw consists of purple cabbage and a tangy dressing made from simple ingredients. See the recipe card at the bottom of the post for quantities.
- Purple cabbage (also known as red cabbage): I use a mandolin and set it to level 1 to shred the cabbage paper-thin on a cutting board. Make sure to remove the hard white end from the head of cabbage first.
- Vegan sour cream: This homemade version is made by blending raw cashews, water, apple cider vinegar, lemon juice and salt. I would not recommend using store-bought vegan sour cream for this recipe.
- White distilled vinegar
- Maple syrup
- Fresh garlic
- Salt
How to Make Purple Cabbage Slaw
1. Shred the cabbage. Use a mandolin to shred as fine as possible. Set aside.
2. Prepare the vegan sour cream. Blend the raw cashews, water, apple cider vinegar, lemon juice and ¼ teaspoon of salt in a blender on the highest speed for 45 seconds. Scrape the sides down with a mini spatula and blend again for 15 seconds until fully blended.
3. Whisk together the dressing. In a large bowl, whisk the vegan sour cream, white distilled vinegar, maple syrup, garlic and remaining salt.
4. Toss the shredded cabbage with the dressing to combine.
5. Serve! Serve immediately or chill in the refrigerator briefly before serving.
Recipe Tips
Shred the cabbage by hand. It may be tempting to reach for the food processor to shred cabbage, but doing so may result in mushiness if over-processed. By shredding manually (it doesn't take much time at all!), you have complete control over how fine it will be. If you don't have a mandolin, use a box grater or sharp knife.
Prepare the dressing ahead of time. The dressing by itself stores wonderfully in the fridge and is perfect for meal prep. When ready to serve, simply shred the cabbage and toss with the dressing. Done!
Modifications or Additions
I prefer purple cabbage here (for its color) but green cabbage works just as well! Feel free to add in hemp seeds for a protein boost or fresh herbs (i.e., fresh parsley, fresh chives, fresh cilantro) for added flavor.
More ideas to make this simple side dish your own:
- Veggies: green onion, red onion or carrots
- Seeds: sunflower seeds, pumpkin seeds or sesame seeds
- Seasonings: garlic powder or onion powder
Serving Suggestions
This purple coleslaw is a delicious side dish for any cookout. I especially love serving it alongside a quinoa black bean veggie burger or grilled portobello mushrooms.
This slaw is also delicious served with tacos, burrito bowls and salads, but I often find myself enjoying it completely on its own!
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. It will soften over time, so for crunchier slaw I recommend enjoying within the first couple hours after tossing with the dressing.
Health Benefits of Purple Cabbage
Purple cabbage is nutrient-rich and offers loads of antioxidants, phytochemicals and vitamins. It is especially high in vitamin C and vitamin K while also serving as a good source of fiber, vitamin B6 and folate.
Purple Cabbage vs. Green Cabbage
When compared to green cabbage, purple cabbage is higher in iron (0.8 mg vs. 0.47mg per 100g serving), vitamin A (56 µg vs. 5 µg) and vitamin C (57 mg vs. 36.6mg).
Purple cabbage contains less fiber (2.1 g vs. 2.5 g) and vitamin K (38.2 µg vs. 76 µg) than green cabbage. These nutrition facts were taken from the USDA (red cabbage, green cabbage).
More Vegan Coleslaw Recipes
I love the simplicity of this creamy purple cabbage slaw, but if I'm craving a bit more complexity I'll make a spiralized red cabbage slaw with fresh apples and a zesty vegan mayo-based dressing.
This vegan summer slaw is another one of my favorites. Here I add extra crunch by using diced apples and shredded carrots and combine it with a mayo-free tahini-based dressing that is so refreshing.
And for a more unique coleslaw, this garlic cilantro lime coleslaw pairs green cabbage with a homemade cilantro sauce for a beautiful green color!
This easy side dish is a total crowdpleaser. Its vibrant color draws people in and the creamy crunch keeps them coming back for more. I hope you enjoy it as much as I do!
More Cabbage Recipes
Creamy Purple Cabbage Slaw (Mayo-Free)
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
Pair finely shredded purple cabbage with a delicious cashew-based coleslaw dressing to create a refreshingly crunchy and creamy side dish perfect for any summer cookout! Vegan, gluten-free and paleo-friendly.
Ingredients
- ½ small head purple cabbage, finely shredded (hard white end of cabbage removed)
- ¼ cup homemade vegan sour cream
- 1 tablespoon white distilled vinegar
- 1.5 tablespoons maple syrup
- 1 large clove garlic, pressed through a garlic press
- ½ teaspoon fine salt
Instructions
- Shred the cabbage. Use a mandolin to shred as fine as possible. Set aside.
- Prepare the homemade vegan sour cream. Blend the raw cashews, water, apple cider vinegar, lemon juice and ¼ teaspoon of salt in a blender on the highest speed for 45 seconds. Scrape the sides down with a mini spatula and blend again for 15 seconds until fully blended.
- Whisk together the dressing. In a large bowl, whisk the vegan sour cream, white distilled vinegar, maple syrup, garlic and remaining salt.
- Toss the shredded cabbage with the dressing to combine.
- Serve! Serve immediately or chill in the refrigerator briefly before serving.
- Prep Time: 15
- Category: Side Dish
Leave a Reply