Purple Cabbage Coleslaw

Purple cabbage coleslaw combines crunchy cabbage, jalapeños, and carrots with a medley of fresh herbs, all tossed in the best homemade vinaigrette dressing. It’s perfect for topping fish tacos and BBQ sandwiches, and it’s the best side dish for backyard barbecues and potlucks.

Key Ingredients

Inspired by the tangy, umami-rich coleslaw at Seatown Rub Shack and Fish Fry in Seattle, I knew I had to recreate it at home. A big thank you to the head chef for jotting down the basic ingredients (and to the server who made it happen). With the ingredients in hand, I tested and tweaked until I landed on a version that tastes pretty close to the original.

• Cabbage: Shred purple and green cabbage to create a vibrant base for the salad. Using a combination adds beautiful color and a crunchy texture. I suggest shredding your own cabbage for better results. It tends to hold up better than pre-shredded cabbage from the grocery store, which, in my experience, wilts quickly.
• Carrots: Grate or julienne whole carrots or use shredded carrots to skip the prep work.
• Jalapeño Peppers: Finely dice or grate jalapeños for a touch of heat that balances the umami-rich dressing.
• Scallions: Scallions, also known as green onions, add a mild, slightly peppery flavor. You can swap in chives, leeks, or red onion if needed.
• Herbs: Fresh cilantro and mint add brightness to the slaw. I keep mint in my backyard, so this purple cabbage coleslaw recipe is a summer staple.
• Dressing: Ditch the classic creamy dressing for this tangy dressing made with a flavorful combination of rice vinegar, fish sauce, fresh lime juice, minced ginger, and garlic.

Additions and Substitutions

Homemade coleslaw is a bright and easy dish that pairs well with just about anything. Here are some ideas to mix up the slaw and make it your own.

• Switch up the dressing. This coleslaw dressing is my go-to, but it’s easy to adjust based on what you have on hand. Swap rice vinegar for apple cider vinegar or white wine vinegar, or use fresh lemon juice in place of lime. For a little sweetness, stir in some maple syrup or honey, or add a twist with sesame oil or a spoonful of Sriracha.
• Swap the base. Replace the shredded cabbage with grated Brussels sprouts or broccoli stems for some extra crunch.
• Mix in some fruit. Dice fresh apples or pears to naturally sweeten the tangy purple cabbage slaw.
• Add a little crunch. Stir in toasted nuts like pecans or almonds, sunflower seeds, and pumpkin seeds.

Equipment 

You’ll need a sharp knife, mandolin, or box grater to prep the veggies for this easy slaw. A food processor with a shredding attachment works too.

Serving Suggestions

Whether you’re prepping for a summer cookout, potluck, or just want something crunchy to go with your weeknight dinner, this purple cabbage coleslaw is easy to make and comes together quickly.

Serve it alongside classic side dishes like Southern potato salad and corn on the cob with crispy fried chicken, pulled pork sliders, beef ribs, burgers, brisket sliders, and BBQ chicken drumsticks.

Scoop the slaw mixture onto BBQ pulled pork and chicken sandwiches for a delicious crunch, or use it as a topping for blackened mahi mahi tacos or jerk shrimp tacos.

Storage

Store leftover purple cabbage coleslaw in an airtight container in the refrigerator for 3 to 4 days. Repurpose the coleslaw by using it as a filling for tacos, or pile it high on top of sandwiches, turkey smash burgers, chicken sausages, bratwurst, and hot dogs.

Try More Summer Favorites:

• Vinegar Coleslaw
• Egg Salad with Pickles
• Blueberry Goat Cheese Salad
• Elote Pasta Salad