My Purple Cabbage Slaw is crisp, colorful, and perfectly tangy. This vinaigrette-based slaw uses no mayonnaise, so it’s lighter than a traditional creamy coleslaw. Crisp apple, toasted walnuts, fresh herbs, and a bright apple cider vinaigrette make it special without being fussy.
Serve it as a starter or side with your favorite grilling recipes or Mediterranean mains during warm months, or pair it with braised or roasted meats for a bright contrast in cooler seasons.
Purple Cabbage Slaw: Recipe at a Glance
Prep Time
20 mins
Rest Time
10 mins
Total Time
30 mins
Servings
6 Servings
Calories*
151 kcal
Difficulty
Easy
Main Ingredients
Purple (red) cabbage, apple, walnuts, red onion, parsley, dill, olive oil, apple cider vinegar, honey (or maple for vegan), lemon juice, and Dijon mustard.
Technique
Thinly shredding the cabbage, whisking a vinaigrette, and tossing the slaw to marry the flavors.
*Calories are estimated
Table of Contents
- Purple Cabbage Slaw: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Tangy Purple Cabbage Slaw Recipe
- Pairing and Menu Ideas
- Expert Tips
- Purple Cabbage Slaw Recipe FAQs
- Other Salad Recipes
- Purple Cabbage Slaw with Apples and Walnuts Recipe
Why This Recipe Works
- Easy to make: A little slicing, a quick dressing, and a short rest are all it takes.
- Seasonal and fresh: Purple cabbage and apples give the slaw great color and bright flavor for fall, winter, or holidays.
- Tested and reliable: The recipe has been refined for consistent results, so you can count on good flavor and texture.
Ingredients
This purple coleslaw uses simple, easy-to-find ingredients. Here’s what you’ll need:
- Cabbage: One small to medium head of purple (red) cabbage, finely shredded. Pre-shredded cabbage works to save time.
- Apple: A crisp, slightly tart variety like Granny Smith or Honeycrisp is ideal; any firm apple will do.
- Red onion: Thinly sliced for a sharp bite; shallot, white, or yellow onion can substitute.
- Fresh herbs: Dill and parsley add brightness; cilantro or green onions are fine alternatives.
- Walnuts: Toasted and roughly chopped for crunch; pecans, almonds, or seeds are good swaps.
- Olive oil & apple cider vinegar: The base of the vinaigrette; white wine or red wine vinegar are acceptable alternatives.
- Dijon mustard, lemon juice, honey: Emulsify and balance the dressing. Substitute maple or agave to make it vegan.
- Salt & pepper: To taste.
Refer to the recipe card below for ingredient quantities and the full instructions.
How to Make this Tangy Purple Cabbage Slaw Recipe
Step 1. Prepare the cabbage. Place the shredded purple cabbage in a large bowl and sprinkle lightly with salt. Massage it with your hands for about a minute to soften the texture.
Step 2. Make the dressing. Whisk together extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey (or maple), salt, and black pepper until combined and slightly emulsified.
Step 3. Assemble the slaw. Add julienned apple, thinly sliced red onion, chopped dill and parsley, and toasted walnuts to the cabbage.
Step 4. Toss and rest. Pour the dressing over the slaw and toss to coat evenly. Let it rest for 10–15 minutes so the cabbage softens slightly and the flavors meld. Serve chilled or at room temperature.
Pairing and Menu Ideas
This slaw is perfect for BBQs, picnics, and potlucks in warm weather. It pairs well with grilled chicken, beef kebabs, lamb chops, or any Mediterranean-style main. In cooler months, it brightens roasted or braised meats. It also makes a great topping for sandwiches, wraps, fish tacos, burritos, or grain bowls, and works nicely alongside vegetarian or vegan mains.
Expert Tips
- Shred finely: Thin, even shreds give the best texture and help the cabbage absorb the dressing evenly.
- Massage the cabbage: Softens it quickly and improves the mouthfeel.
- Pick a crisp apple: Honeycrisp, Pink Lady, Granny Smith, or Gala hold up well.
- Toast the walnuts: A quick toast enhances flavor and crunch.
- Rest briefly: Let the dressed slaw sit 10–15 minutes before serving for the flavors to meld.
- Make-ahead: Keep the dressing separate if you plan to store the slaw for several days; add walnuts just before serving to keep them crunchy.
- Optional add-ins: Celery seed, sesame seeds, red pepper flakes, jalapeño, or shredded carrot.
Purple Cabbage Slaw Recipe FAQs
Yes. Make it a few hours ahead and refrigerate. For best crunch, add the walnuts right before serving. If preparing a day ahead, store the dressing separately and toss 10 minutes before serving to prevent excess liquid.
Store leftovers in an airtight container for up to 3 days. The cabbage remains fairly crisp, though apples will soften over time.
Yes. Replace honey with maple syrup or agave.
Absolutely. Pre-shredded mixes are a convenient shortcut—choose one with mostly purple cabbage for best color.
Both names are used; purple and red cabbage refer to the same variety, so you may see it listed either way.
Other Salad Recipes
Salads
Purple Cabbage Slaw with Apples and Walnuts
Salads
No Mayo Coleslaw with Lemon Sumac Dressing
Salads
Spring Pasta Salad with Honey Sumac Dressing
Snacks & Mezze
Marinated Chickpeas Recipe
If you make this Purple Cabbage Slaw with Apples and Walnuts, please consider rating the recipe and leaving a comment to help others who might try it.
Purple Cabbage Slaw with Apples and Walnuts
Ingredients
- 6 cup Purple cabbage (finely shredded)
- 3 tbsp Extra virgin olive oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Lemon juice
- 2 tsp Honey (or maple syrup)
- 1 tsp Dijon mustard
- ¾ tsp Kosher salt
- ¼ tsp Black pepper
- 1 Apple (julienned) – cut into thin strips
- ½ Small red onion (thinly sliced)
- 2 tbsp Fresh dill (chopped)
- 2 tbsp Fresh parsley (chopped)
- ¼ cup Toasted walnuts (roughly chopped)
Instructions
-
Prepare the cabbage. Add the shredded purple cabbage to a large bowl, sprinkle lightly with salt, and massage for about 1 minute to soften.
-
Make the dressing. Whisk olive oil, apple cider vinegar, lemon juice, honey (or maple), Dijon mustard, salt, and pepper until combined.
-
Assemble the slaw. Toss the julienned apple, sliced red onion, herbs, and toasted walnuts with the cabbage.
-
Toss and rest. Pour the dressing over the slaw, toss to combine, and let sit 10–15 minutes before serving. Serve chilled or at room temperature.
Notes
Key Ingredient Notes:
- Cabbage: Purple (red) cabbage provides the best color; green or napa can be used if needed.
- Apple: A sweet-tart, firm apple works best to retain texture.
- Red onion: Adds sharpness; shallot or other onions can substitute.
- Herbs: Dill and parsley brighten the slaw; cilantro or green onion are alternatives.
- Walnuts: Toast for more flavor; other nuts or seeds work too.
- Vinegar: Apple cider vinegar pairs well with apple and cabbage; avoid dark vinegars like balsamic for this slaw.
Nutrition
Nutrition information is an approximation.
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