This tangy purple cabbage slaw pairs well with peanut noodles, pulled pork sandwiches or as a side at your summer cookouts! It comes together in just 20 minutes and adds a beautiful pop of color to any spread.
Can we take a minute to acknowledge the awesomeness that is purple cabbage? What a freakin’ beautiful vegetable this is.
Purple cabbage adds a wonderful pop of color to just about anything. Fish tacos and peanut noodles practically scream for it, but it also goes well diced up in a summer salad. Why not use it to scale up a burrito bowl while you’re at it?
The Leftover “Half a Head of Cabbage” Dilemma
So I get it, this recipe might not look like the most interesting thing I’ve ever made but hear me out! I think I solved an age-old problem that I used to run into constantly. I’m referring to the leftover “half a head of cabbage” dilemma.
The problem for me has long been, what the heck do you do with the rest of the cabbage after you use exactly 1/8 of it in a recipe? Luckily, it keeps for quite awhile so you don’t have to use it immediately. I still always used to feel a tad guilty seeing it slowly start to brown in the produce drawer.
Clean Out the Fridge Meals
One of my favorite ways to clean out the fridge is to come up with a way to transform produce into something that we can eat for lunches during the week. Herbs go into sauces and dressings, fruit gets chopped and thrown into salads. Cabbage now turns into slaw!
Slaw pairs well with so many foods like nachos, pulled pork sandwiches, grain bowls or even as a side dish on its own. In the summer, we turn on the grill several nights a week and it’s always nice to have something raw and crunchy to accompany the grilled/charred main dish.
How-to Make Purple Cabbage Slaw
Slicing the Cabbage
To make a homemade slaw, the first step you’ll need to master is thinly slicing the cabbage. This is actually a little bit more complicated than it seems! I used to just kind of chop it up into small little pieces because it was easier, but then a chef friend showed me how to get that elegant sliced look instead of chunks.
Here are the steps:
- Quarter the head of cabbage
- Remove the white core (it’s really hard and bitter)
- Pull off the outer layers just before you start getting to the more “jumbled” parts. This usually ends up to be about 3-4 layers. As you can see by the parts off to the side (photo on right, below), as you get closer to the middle the layers become less uniform.
- Thinly slice the triangle part starting at one side and working your way all the way across. Use your sharpest chef’s knife if possible!
Once your cabbage is sliced, the rest is simple and comes together fast.
Carrots and Add-ins
I always have carrots on hand and the color contrast looks great in this. To prep, shred up 2-3 carrots and add them to your bowl of cabbage. The only other add-ins are chopped up dates for a bit of extra sweetness. You can certainly use another dried fruit or omit that all together to keep it simple!
Tangy Red Wine Vinaigrette Dressing
The dressing featured here is simple to throw together and consists of staples that you probably already have in your pantry (if it’s stocked!). Here’s what you’ll need:
- Red wine vinegar
- Dijon mustard
- Brown sugar
- Olive oil
- salt + pepper
Toss everything together and let sit for at least 30 minutes so the vegetables have a chance to break down a bit.
If you need a side dish for a pot luck in a hurry, I’m sure this would be a welcomed addition to any spread. Give it a try and make sure to let me know when you do!Print
Tangy Purple Cabbage Slaw
Purple cabbage is tossed with shredded carrots, dates and a tangy red wine vinaigrette dressing to pull it all together. Serve it as a vegetable side or sandwich topper for a pop of color and flavor!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side Dishes
- 1/3 cup red wine vinegar
- 1 tsp dijon mustard
- 1 Tbsp brown sugar
- 3 Tbsp olive oil
- 1 small head of red cabbage, cored and chopped into small pieces
- 2 medium carrots, peeled and shredded
- 1/2 cup chopped pitted dates (about 10)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Add vinegar through brown sugar in a large bowl and whisk until well combined, then slowly stream in olive oil while mixing to emulsify.
- Add cabbage, shredded carrots, and dates and toss with tongs until totally coated in dressing. Season with salt and pepper to taste.
- This gets better after the flavors meld overnight and the vegetables get more tender, but is best eaten within 3-4 days.
- I’ve also subbed in golden raisins for the dates and those worked great too!
Keywords: purple cabbage slaw, vegetarian side dish
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