Go Back
–+ servings
purple cabbage slaw in a large bowl.
Print

Purple Cabbage Slaw

Try this vibrant purple cabbage slaw with creamy dressing - a family favorite! Quick, transportable, and perfect for various main courses.
Course Salad, Side Dish
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration 1 hour
Servings 6 servings
Calories 114kcal
Author Adina

Equipment

  • Large bowl
  • Small bowl
  • Chef’s knife

Ingredients

Coleslaw:

  • 1 lb purple cabbage 450 g, Note 1
  • 1 small onion white, yellow, or red
  • 1 medium apple Note 2

Dressing:

  • 3 tablespoons sour cream Note 3
  • 2 tablespoons mayonnaise
  • 2-3 tablespoons maple syrup to taste Note 4
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons white balsamic vinegar Note 5
  • 1 tablespoon dill chopped, fresh or frozen
  • ½ teaspoon fine sea salt or kosher salt
  • ¼ teaspoon ground black pepper
  • 1-2 tablespoons milk if needed, to thin the dressing

Instructions

Purple cabbage slaw:

  • Cut the purple cabbage: Remove the wilted outer leaves. Halve, then quarter the cabbage using a chef’s knife. Slice off the bottom of each quarter at an angle to remove the core.
    1 lb purple cabbage / 450 g
  • Shred the cabbage: Place a wedge with the cut side down on a cutting board, then slice lengthwise into very thin strips. Halve these strips.
  • Prepare the other ingredients: Peel, halve, and thinly slice the onion halves. Halve, core, and cut the apple into matchsticks.
    1 small onion + 1 medium apple

Slaw dressing:

  • Combine the dressing ingredients in a small bowl. Taste and adjust the sweetness of the dressing.
    3 tablespoons sour cream + 2 tablespoons mayonnaise + 2-3 tablespoons maple syrup + 2 tablespoons lemon juice + 2 tablespoons white balsamic vinegar + 1 tablespoon dill + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1-2 tablespoons milk
  • Make slaw: Combine the shredded cabbage, onion, and apple in a large bowl. Add the sour cream dressing and toss to combine. Adjust the taste with salt, pepper, and, if necessary, with more sweetener or vinegar; the slaw should taste sweet and sour.
  • Refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to mingle.

Notes

  1. Purple (red) cabbage: Depending on its size, you will probably only need about half of one head of cabbage.
  2. Apple: A crisp, juicy, sweet-sour apple. I used Pink Lady, but Honeycrisp, Granny Smith, and the sweeter Gala are all excellent.
  3. Dairy: You can replace sour cream with crème fraiche (more fat) or Greek yogurt (less fat).
  4. Sweeteners: You can use other sweeteners like honey, agave syrup, sugar, or sugar alternatives like xylitol. It is best to use them to taste; the purple cabbage slaw should taste sweet and sour.
  5. Vinegar: Substitute white balsamic with apple cider, red wine, or white wine vinegar.

Nutrition

Serving: 1portion from 6 | Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 253mg | Potassium: 274mg | Fiber: 3g | Sugar: 12g | Vitamin A: 911IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 1mg