Purple Cabbage Coleslaw

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Raise your hand if you knew that purple cabbage is one of the healthiest veggies you can eat. I didn’t know until a few years ago, which is when I happily switched from light and bright green coleslaw to the dark side: purple cabbage coleslaw.

Just kidding about the dark side. Even though this cabbage’s hue is a deep, rich purple, there is nothing dark about its health benefits! Purple cabbage is super high in antioxidants (which fight disease) and a well-known expert at reducing inflammation.

And don’t assume that because the color is more outrageous and exciting that the taste is going to be too crazy for traditional coleslaw. Taste-wise, I can barely tell a difference between the two. Especially once carrots, raisins and a yummy mayo dressing are in the mix. 

Purple Cabbage Coleslaw Ingredients

Pretty much all the same as regular coleslaw, for purple cabbage coleslaw you will need:

  • Purple cabbage
  • Carrots
  • Mayonaise
  • Apple cider vinegar (or whatever vinegar you have on hand except balsamic)
  • Mustard
  • A pinch of sweetener like sugar or stevia
  • Salt and pepper
  • Optional (but recommended): Raisins

Health Benefits of Purple Cabbage Coleslaw

Cabbage: This hearty cruciferous vegetable is naturally detoxing, helping to move things along efficiently in your liver. Cabbages are high in flavanoids called anthocyanins, antioxidants that likely reduce blood pressure and heart disease, while also protecting your brain.

Carrots: Everyone’s heard that carrots are good for your eyes, but did you also know they have antioxidants that can prevent cancer? Lycopene is one such antioxidant, as is beta-carotene. Carrots are also super hydrating with their high water volume, and keep you full on fiber which feeds the good guys in your gut. 

Apple Cider Vinegar: Helps regulate your blood sugar! So if you’re snacking on some hot dogs or hamburgers, potato salad, cakes, cookies or anything else high in carbohydrates, this vinegar will help lower the glucose spike.

(Optional) Raisins: These sweet dried grapes are a healthy source of fiber, iron and calcium, making them excellent for your digestion, your blood and your bones. Too much of a good thing will spike your blood sugar, but in moderate portions this common dried fruit makes a wonderful natural sweetener.

Mustard: This popular condiment has gotten lots of attention for its surprisingly high health benefits. Mustard has unique glucosinolates, which are sulfur-containing compounds found in cruciferous vegetables. These compounds are anti-inflammatory, antibacterial, anti-fungal. They’ve even been shown to protect against cancer.

How To Make Purple Cabbage Coleslaw

Step 1: Make The Dressing

Add apple cider vinegar, mustard, sugar, salt and pepper to a large bowl (your serving/storage bowl) and whisk. Add in mayo and mix well until combined.

Step 2: Chop The Cabbage and Carrots

Using a knife or a food processor, finely chop the cabbage and carrots. 

Step 3: Assemble

Add the cabbage, carrots, and raisins (if desired) to the dressing and mix until everything is coated. 

Store in the fridge in an airtight container for about 5 days.

Need More Sides?

There is no shortage of delicious salads and sides! How about some cold and creamy tzatziki sauce?

View This Homemade Easy Vegan Tzatziki

Try This Tzatziki

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Need A Delicious Condiment?

This pickled red onion is all the right kind of sweet and tangy. I’m not kidding when I say I eat it by the cup. It is so super good, and works on just about anything.

View Easy Pickled Red Onion Recipe

Easy Pickled Red Onion

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Purple Cabbage Coleslaw

This colorful purple cabbage coleslaw will make a splash at your next barbecue: it's bright, crunchy and super delicious with sweet and tangy balanced just right. 

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Author: Cook and Crumbs Courses:
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Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 10

Ingredients

Instructions

  1. Add apple cider vinegar, mustard, sugar, salt and pepper to a large bowl (your serving/storage bowl) and whisk. Add in mayo and mix well until combined.
  2. Using a knife or a food processor, finely chop the cabbage and carrots. 
  3. Add the cabbage, carrots, and raisins (if desired) to the dressing and mix until everything is coated.
  4. Store in the fridge up to 5 days.

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