Description
This Simple and Easy Purple Cabbage Coleslaw is a vibrant, crunchy side dish perfect for summer picnics or as a refreshing complement to barbecues. Featuring shredded purple cabbage, grated carrot, and red onion lightly pickled with apple cider vinegar and lemon juice, then coated in creamy mayonnaise, it balances tangy and sweet flavors with a satisfying crisp texture. Ready in just 40 minutes, this coleslaw is a colorful and effortless way to add freshness to any meal.
Ingredients
Vegetables
- 200 g shredded purple cabbage (red cabbage)
- 100 g carrot (finely grated)
- ½ red onion (finely sliced)
Seasonings and Dressing
- 1 tsp sea salt
- 1 tbsp granulated sugar
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 8 tbsp mayonnaise
Instructions
- Prepare Vegetables: In a large bowl, combine the shredded purple cabbage, grated carrot, and finely sliced red onion, ensuring all vegetables are evenly distributed.
- Add Seasonings: Sprinkle sea salt and granulated sugar over the vegetable mixture, then pour in the apple cider vinegar and lemon juice for a tangy flavor and slight pickling effect.
- Mix and Soften: Thoroughly mix all ingredients together, then let the mixture sit at room temperature for 30 minutes. This resting period allows the vegetables to soften slightly and absorb the flavors.
- Drain Excess Liquid: After 30 minutes, carefully drain off any excess liquid that has collected in the bowl to prevent sogginess in the final coleslaw.
- Add Mayonnaise: Add the mayonnaise to the vegetable mixture and stir well until everything is evenly coated in the creamy dressing.
- Serve or Chill: Serve the coleslaw immediately for a fresh crunch or chill in the refrigerator until ready to use to enhance flavors and keep it cool.
Notes
- For extra tang, increase apple cider vinegar slightly based on taste.
- You can substitute mayonnaise with a vegan mayo for a vegan version.
- Make sure to drain the liquid well to avoid soggy coleslaw.
- Serve as a side to grilled meats, sandwiches, or as a topping for tacos.
- Coleslaw can be stored covered in the refrigerator for up to 2 days.
