Creamy Purple Cabbage Slaw
20 min
|
easy
|
vegan,
vegetarian
Recipe by Eunice
Introduction
Forget sad deli slaw; this one is vibrant and crunchy, with a creamy lime and apple cider vinegar dressing, a warm hint of cumin, and just enough maple to make the flavors pop.
Perfect for tacos, burgers, and BBQs, it stays crisp for make-ahead meals and brings color and backbone without watering out on your plate.
Ingredients (6 servings)
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Ingredients
- 3 cups red cabbage, shredded red cabbage 0.71 lb
- 1 cup green cabbage, shredded green cabbage 0.24 lb
- 1 cup carrots, julienned carrots 0.23 lb
Ingredients for Dressing
- ½ cup mayonnaise mayonnaise 4 fl oz
- 1½ Tbsp freshly squeezed lime juice lime 0.75 ct (for freshly squeezed lime juice)
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp maple syrup pure maple syrup 0.33 Tbsp
- ½ tsp ground cumin ground cumin 0.04 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Purple Cabbage Slaw
-
Prep the vegetables
Quarter and core the cabbages, then slice into fine shreds about 1/8 inch thick for the best crunch-to-cream ratio.
Julienne the carrots into thin matchsticks so they integrate instead of clumping.
Rinse and spin or pat everything bone-dry to avoid watery slaw later.
-
Make the dressing
In a large bowl, whisk together mayonnaise, lime juice, apple cider vinegar, maple syrup, ground cumin, salt, and pepper until silky and fully emulsified.
Taste and adjust salt and acid now, because once the veg goes in, it is harder to correct cleanly.
-
Optional crunch insurance
If you want extra snap, toss the shredded cabbage with 1/2 teaspoon salt and let it sit 10 minutes in a colander, then squeeze and blot dry.
If you do this step, reduce the salt in the dressing by about 1/4 teaspoon to keep the balance right.
-
Combine and season
Add the cabbages and carrots to the bowl and toss with tongs until every strand is glossy.
Taste and add a pinch more salt, pepper, or a squeeze of lime if it needs more pop.
-
Rest and serve
Let the slaw rest 15 to 30 minutes in the fridge so the cabbage relaxes and the flavors marry.
Toss again before serving and garnish with thin-sliced scallions or a handful of chopped cilantro if you like a fresh green hit.
-
Store smart
Stash leftovers in a glass container in the fridge for up to 3 days, and re-toss with a tiny splash of lime if it tightens up.
Substitutions
- Replace mayonnaise with Greek yogurt (50 to 100 percent)
- Greek yogurt makes a lighter, tangier slaw that still eats creamy, and a half-and-half blend keeps that classic mayo body with brighter flavor.
- Swap cumin with smoked paprika
- Smoked paprika trades earthy spice for gentle smoke and warmth, which flatters the sweetness of carrot and keeps the slaw savory without heat.
- Use lemon juice if you are out of lime
- Lemon brings a cleaner, sharper acidity; add 1/2 teaspoon lemon zest to mimic lime’s aromatic lift and keep the dressing lively.
Tips
- Slice like a pro
- Use a sharp chef’s knife or a mandoline with a cut glove and aim for consistent, thin shreds, because uniform size means even crunch and better dressing coverage.
- Season to the salt you use
- If you are using Morton kosher or fine sea salt, start with 3/4 teaspoon in the dressing since it measures saltier than Diamond Crystal, then adjust after the rest.
- Keep it from watering out
- Dry vegetables thoroughly and either pre-salt and blot or toss the slaw right before serving, since excess surface water dilutes flavor and thins the dressing.
- Let the acid do the magic
- That short rest in the fridge softens the cabbage just enough and melds the cumin with the dairy so you get a cohesive, punchy bite instead of sharp edges.
- Balance check at the end
- Right before serving, taste for tang and salt, then correct with a squeeze of lime, a pinch of salt, or a teaspoon of mayo for more luxuriant body.
- Store it right
- Use a glass container to keep flavors clean and prevent staining, and lay a paper towel on top before sealing to catch condensation.
Nutrition Facts *
| Energy | 157 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 14 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the slaw from getting soggy by day two?
- Dry the veg well, consider the optional pre-salt and blot step, and store the slaw in glass with a paper towel on top; if it loosens, drain off a little liquid and stir in a spoon of mayo and a splash of lime to refresh.
- Can I make this ahead for a cookout?
- Yes, shred the veg and mix the dressing up to 24 hours ahead, then combine 30 to 60 minutes before serving so it has time to marry without going limp.
- My slaw tastes flat, what should I add?
- First try a small pinch of salt to wake it up, then a squeeze of lime for brightness, and if it still needs help, a drizzle of maple for roundness.
- What if the dressing is too tangy?
- Stir in an extra tablespoon of mayo to mellow the acid or a tiny drizzle of maple syrup to round it without turning the slaw sweet.
- I do not have a mandoline, can I still get thin shreds?
- Absolutely, halve the cabbage, cut out the core, set it flat-side down, and use long knife strokes to shave thin ribbons while keeping your guiding hand in a safe claw.
Serving Suggestions
This slaw loves company with anything off a hot grill, especially fish tacos, pulled pork, or grilled shrimp where that tangy cream cuts through rich, smoky bites.
For attitude, fold in minced jalapeno and a handful of cilantro, or shower with toasted pepitas for crunch that will have everyone going back for seconds.
More pairings:
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