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Simple Crunchy Purple Cabbage Slaw Recipe

a bowl of purple cabbage slaw next to a wood serving spoon
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5 from 1 review

This purple cabbage slaw is a cinch to make. Simple, crunchy and colorful it's the perfect slaw for tacos and pulled pork.

One head of cabbage makes about 8 cups of shredded cabbage. If you don't need that much, go ahead and cut this recipe in half. 

Ingredients

Units Scale
  • 1 small head of red cabbage, weighing about 1 pound (8 cups shredded)
  • 1/2 cup sliced green onion or thinly sliced red onion
  • 1 cup loosely packed cilantro leaves (or 1/2 cup finely chopped)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoons avocado oil or sunflower oil
  • 1/4 teaspoon salt, plus more to taste

Instructions

  1. Use a food processor to shred the cabbage. You can also slice the cabbage thinly with a knife or buy pre-shredded cabbage. 
  2. Place the shredded cabbage in a large bowl with the onion and cilantro. 
  3. Toss the cabbage while drizzling the lime juice, red wine vinegar and oil over the top. 
  4. Season with salt. 
  5. Toss well and add more lime juice or salt to boost the flavor. 

Notes

Purple cabbage slaw stays fresh for up to 5 days in the refrigerator. It will taste best and have the best and crunchiest texture if eaten within 3 days. 

Don't underestimate the amount of salt that is needed to give coleslaw flavor. Start with 1/4 teaspoon of table salt, then add more salt to boost the flavor. You can also add more lime juice to boost the flavor.

Other ingredients you can add to the slaw include grated carrot, thinly sliced red bell pepper and sliced jalapeno pepper. 

Find it online: https://www.kitchenskip.com/simple-crunchy-purple-cabbage-slaw/