No Mayo Purple Cabbage Slaw

This Purple Cabbage Coleslaw is fresh, crunchy, and dressed in a zesty, mayo-free vinaigrette with a touch of dill for a subtle herby finish. Packed with color and flavor from crisp cabbage and carrots, it’s a light and easy side that goes with just about anything.

I like to make a batch of this purple cabbage slaw to use as a topping for burgers or tacos—it adds just the right crunch and tang. It’s also a go-to side when I make Baja Fish Tacos or serve up some Flaky Oven-Baked Salmon. Super simple, but it really pulls the meal together.

To be honest, I’ve never been big on mayo. It always feels too heavy, so I lean toward lighter, tangier coleslaw recipes like this one. If you like a bit of sweetness too, you might also want to try my No-Mayo Coleslaw with Corn. It’s a little different but just as easy and fresh.

Star Ingredients

• Purple Cabbage – Look for a cabbage that is still firm and does not have wilted leaves. The best coleslaw is crunchy. You can make the recipe with a white cabbage as well if you prefer.
• Onion – For this recipe a white or yellow onion is my preference. Red onions I find, are too overpowering for this recipe. White onions, in my opinion, work best because they are milder and sweeter when raw.
• Carrot – I like to use a potato peeler and shred the carrots into thin ribbon-like strips. You can also matchstick your carrots or buy them matchsticked for you if you prefer a crunchier texture.
• Maple Syrup – I chose maple syrup to counterbalance the acidity of the vinegar but brown sugar or liquid honey will also do the trick.

Step-By-Step Made Simple

1. Start by prepping the vegetables. Half a cabbage is usually good enough for about 6 or 7 cups of slaw. I start by cutting the cabbage into two quarters and then thinly slicing the cabbage from the short end opposite the stem.
2. Peel the first layer away from the outside of the carrot and cut off the end and stem. Then continue to use the potato peeler to peel the carrot into thin ribbons.
3. Cut the onion into very thin, almost paper-thin, rings. This way the onion adds flavor and blends in better than becoming the star of the show and overpowering the tangy dressing.

4. Add the olive oil, vinegar, maple syrup, mustard and seasonings to a small bowl and use a spoon to whisk it all together. If using brown sugar, I find it takes a little extra mixing for the brown sugar to dissolve into the dressing. And when I use honey, I find it best to warm it up in the microwave a bit so it is thinner. This way it mixes better and doesn’t just sink to the bottom of the bowl.

5. Then add the vegetables that have been sliced and shredded to a large bowl and top with the dressing. Make sure that the bowl is large enough to allow you to toss the salad. I often make this mistake and have half the salad ending up on the counter. Mix it well to ensure all of the cabbage is coated.

You can eat this salad right away, but I find it is best to let it sit for at least an hour. Letting it sit gives the dressing time to really settle in and add more flavor to the vegetables, almost acting like a marinade.

Leftovers? No Problem!

When I have leftovers or am making this ahead of time, I just pop it into a bowl and cover. It will last in the fridge for about 3 days.

I don’t recommend freezing this recipe because the vegetables will become mushy and lose that classic crunchy coleslaw texture we all love.