Creamy Purple Cabbage Slaw

Prep Time	Cook Time	Total Time
20 min	0 min	20 min

Introduction

This creamy purple cabbage slaw is crisp, tangy, and just a little sweet, with a gorgeous pop of color on the table.

The lime and apple cider vinegar keep it bright, while cumin adds a warm, smoky twist you do not find in basic coleslaw.

It is perfect as a cookout side, piled on tacos, or tucked into sandwiches for extra crunch.

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Prep the vegetables

Rinse the red and green cabbage, then pat very dry so extra water does not thin the dressing.
Cut out the tough cores, then thinly shred the cabbage with a sharp knife, mandoline, or food processor.
Julienne or grate the carrots into thin matchsticks so they mix easily with the cabbage.
Place all vegetables in a large mixing bowl.
Make the creamy dressing

In a separate medium bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, and maple syrup until smooth.
Whisk in the ground cumin, salt, and pepper until the dressing looks creamy and well blended.

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Combine the slaw

Pour the dressing over the cabbage and carrots, then toss gently with tongs until every strand looks lightly coated.
Taste the slaw, then add a little more salt, pepper, or lime juice if you want brighter flavor.
Chill and serve

Cover the bowl and chill the slaw for at least 20 minutes so the flavors meld and the cabbage softens slightly.
Give it a quick toss before serving, then garnish with extra pepper or fresh herbs if you like.

Mayonnaise -> Greek yogurt and olive oil: Use half Greek yogurt and half mayonnaise, or all yogurt plus a tablespoon of olive oil for richness. The slaw tastes tangier and slightly lighter, with a creamy texture that still clings well to the cabbage.
Maple syrup -> Honey or agave syrup: Swap the maple syrup with the same amount of honey for deeper sweetness or agave for a milder flavor. Both options keep the dressing glossy and smooth while balancing the tang from the lime and vinegar.
Ground cumin -> Smoked paprika: Replace the cumin with smoked paprika if you want a sweeter, smoky note instead of earthy spice. The slaw still tastes bold and savory, but the flavor leans more toward barbecue-style dishes.

Salt the cabbage if you like extra crunch: For extra crunchy slaw, sprinkle the shredded cabbage with 1 teaspoon salt and toss well in a colander. Let it sit 15 minutes, then rinse and dry very well before adding the dressing.
Shred the cabbage very thin: Thin shreds soak up the creamy dressing better and give the slaw a lighter, less chunky texture. Aim for shreds about the thickness of a quarter or a little thinner.
Use pre-shredded mix when you are short on time: A bag of coleslaw mix works well if you are in a rush, though the color will be less vibrant. Add a handful of extra red cabbage or carrots if you want more purple and orange contrast.
Adjust the dressing thickness before tossing: If the dressing looks too thick, whisk in a teaspoon of water or milk until it loosens slightly. A pourable but creamy consistency coats the vegetables without pooling at the bottom of the bowl.
Chill long enough for the flavors to develop: If you can, chill the slaw 1 to 2 hours so the flavors mellow and the cabbage relaxes. Just toss again before serving so the dressing redistributes and the vegetables look fresh.

How can I keep the slaw from getting watery?: Make sure the cabbage is very dry before you add the dressing because excess moisture thins everything out. You can also salt and rinse the cabbage first, then dry it well for extra insurance. If liquid collects in the bowl later, simply toss again right before serving.
Can I make this slaw ahead of time?: Yes, this slaw tastes great made a few hours ahead and holds well in the fridge. For the crunchiest texture, mix the dressing and vegetables separately, then combine them up to one hour before serving.
How long does leftover slaw keep?: Store leftovers in an airtight container in the fridge for up to three days. The cabbage softens over time but still tastes good, especially tucked into sandwiches or tacos.
What if the dressing tastes too tangy?: If the dressing tastes too sharp, whisk in another teaspoon of maple syrup or a spoonful of mayonnaise. A small pinch of salt can also round out the acidity without making it obviously sweet.
Can I use only red cabbage instead of mixing red and green?: Yes, you can use all red cabbage if that is what you have on hand. The slaw will look very vibrant and slightly sturdier, so you may want a touch more lime juice.