Description
This Tangy Purple Cabbage Slaw is fresh, crunchy, and perfectly balanced — bright with vinegar, lightly softened, and never bitter. It’s a simple no-mayo slaw that works beautifully for tacos, bowls, sandwiches, or as a light, refreshing side dish.
Ingredients
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4 cups purple cabbage, thinly sliced
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2 tablespoons apple cider vinegar
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2 tablespoons olive oil
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½ teaspoon salt, plus more to taste
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1–2 teaspoons sugar, honey, or maple syrup (optional)
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¼ teaspoon black pepper
Optional add-ins: shredded carrot, green onions, fresh herbs, chili flakes
Instructions
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Prep the cabbage
Place the sliced purple cabbage in a large bowl. Sprinkle with salt and gently massage for 30–60 seconds until slightly softened. -
Make the dressing
In a small bowl, whisk together apple cider vinegar, olive oil, sweetener (if using), and black pepper. -
Combine
Pour the dressing over the cabbage and toss until evenly coated. -
Rest & adjust
Let the slaw rest for about 30 minutes. Taste and adjust seasoning if needed before serving.
Notes
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For extra crunch, rest the slaw for less time (10–15 minutes).
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For a mellower flavor, let it rest up to 1 hour.
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Lime juice or rice vinegar can be used instead of apple cider vinegar.
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This slaw tastes even better after sitting for a bit.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg