Simple and Easy Purple Cabbage Coleslaw
This simple purple cabbage coleslaw is quick to make and packed with colour and crunch. With just a few basic ingredients and a creamy mayo dressing, it’s the perfect side for burgers, wraps, or summer BBQs. No fancy steps—just slice, mix, and serve.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Rest Time:
30 MINUTES
What Makes This Recipe Great
Quick and Easy: Minimal prep, no cooking—just mix and let it sit.
Colourful and Crunchy: Red cabbage, shredded carrots, and red onion give it great texture and colour.
Perfect Make-Ahead Side: Ideal for BBQs, sandwiches, or quick lunches—make it in advance and chill until needed.
Coleslaw is one of those easy sides that goes with just about everything, and this simple purple cabbage version is a great one to have on hand. Made with red (purple coloured) cabbage, carrot, red onion, and a creamy mayo dressing, it’s quick to put together and has a nice balance of crunch and softness after a short rest.
You don’t need any fancy equipment—just a bowl, a grater, and a bit of time to let the veg soften slightly before mixing in the mayonnaise. It’s the kind of recipe you can pull together while the rest of dinner is cooking, and it works well alongside burgers, wraps, or grilled meats.
We often serve it with these Nacho Burgers or a Butterfly Chicken Burger – Copycat Nando’s Peri Peri for an easy fakeaway-style meal. It also makes a nice contrast to something richer like this Leek and Squash Quiche with Bacon, or you can switch things up with a fruitier version like this Fruity Coleslaw if you’re looking for something a little different.
Equipment Needed:
- Large Mixing Bowl: You’ll need a large bowl to combine the cabbage, carrot, onion, and dressing ingredients.
- Grater or Julienne Peeler: To finely grate the carrot.
- Sharp Knife and Chopping Board: For slicing the red onion and shredding the cabbage.
- Spoon or Silicone Spatula: For mixing everything together gently without breaking down the texture.
Ingredients:
- Purple (Red) Cabbage: Shredded finely for colour and crunch—pre-shredded works well if you’re short on time.
- Carrot: Grated to add sweetness and texture to the coleslaw.
- Red Onion: Sliced thinly—adds a bit of sharpness that softens as it rests.
- Sea Salt: Helps draw out moisture from the vegetables so they soften slightly before mixing.
- Granulated Sugar: Adds a little sweetness to balance the tangy dressing.
- Apple Cider Vinegar: A mild vinegar that works well with the sweetness of the carrot and onion.
- Lemon Juice: Brightens the flavour and adds a bit of freshness.
- Mayonnaise: The creamy base of the dressing—use your favourite full-fat version for the best texture.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions
- Purple Cabbage: You can use white cabbage or a mix of both if that’s what you have.
- Red Onion: Swap for white onion, or spring onion for a milder flavour.
- Apple Cider Vinegar: White wine vinegar is a good alternative—just avoid anything too sharp like malt vinegar.
- Mayonnaise: Use a light version if preferred, or swap in half natural yoghurt for a lighter dressing.
- Granulated Sugar: Caster sugar works just as well, or you can use honey or maple syrup if you prefer a natural sweetener.
Additions
- Fresh Herbs: A sprinkle of chopped parsley, coriander, or chives adds a fresh lift just before serving.
- Dijon Mustard: Stir a small spoonful into the mayo for an extra bit of flavour.
- Celery Seeds or Nigella Seeds: Add a subtle crunch and slight spice—just a pinch goes a long way.
- Toasted Sunflower or Pumpkin Seeds: Sprinkle on top before serving for added crunch.
Step-By-Step Guide – How To Make Purple Cabbage Coleslaw
Frequently Asked Questions
Yes you can make a no-mayo option if you swap it for natural yoghurt, sour cream, or a mix of both if you want a lighter dressing.
Not at all—the vinegar and lemon juice are balanced out by the sugar and mayo. It’s tangy, but not sharp.
Yes—this step helps soften the vegetables slightly and draws out moisture, so the final coleslaw is creamy, not watery.
Yes—it’s mild, creamy, and full of crunch. You can always reduce the onion if you’re serving to little ones.
Mastering This Recipe – Expert Tips
- Slice the Onion Thinly: Thin slices mix better into the coleslaw and soften more easily during the resting stage.
- Taste Before Serving: You can adjust the salt, lemon juice, or sugar just before serving if needed.
- Prep in Advance: You can shred the cabbage and carrot the day before and keep them in the fridge until ready to assemble.
Storage
- Fridge: Once prepared, store the coleslaw in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving.
- Freezing: Purple cabbage coleslaw is not suitable for freezing, as the cabbage and mayo will lose their texture and split once defrosted.
Simple and Easy Purple Cabbage Coleslaw
Ingredients
- 200 g Shredded Purple Cabbage, Red Cabbage
- 100 g Carrot, finely grated
- ½ Red Onion, finely sliced
- 1 tsp Sea Salt
- 1 tbsp Granulated Sugar
- 1 tsp Apple Cider Vinegar
- 1 tsp Lemon Juice
- 8 tbsp Mayonnaise
Instructions
- In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion.
- Sprinkle over the sea salt and granulated sugar, then pour in the apple cider vinegar and lemon juice.
- Mix everything together thoroughly, then let the mixture sit at room temperature for 30 minutes to soften and lightly pickle the vegetables.
- After 30 minutes, drain off any excess liquid from the bowl.
- Add the mayonnaise and stir until everything is well coated.
- Serve immediately or chill until ready to use.
Recipe Notes
- Let it Rest Before Adding Mayo: Resting the cabbage mixture helps soften the veg and keeps the coleslaw from turning watery.
- Slice Everything Thinly: Finely slicing the cabbage and onion helps the dressing coat the vegetables more evenly.
- Taste and Adjust: You can tweak the salt, sugar, or lemon juice just before serving to suit your taste.
- Use Pre-Shredded Cabbage for Speed: If you’re short on time, pre-shredded cabbage works well in this recipe.
