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A bowl of purple cabbage cole slaw on a table with greenery.
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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.
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat
Keyword: Coleslaw, Purple Cabbage Slaw, Red Cabbage
Servings: 6 servings
Calories: 138kcal
Author: Alisa Infanti

Ingredients

  • 6 cups shredded purple cabbage about half of a medium purple cabbage
  • 1 medium carrot (one cup thinly shredded)
  • 1 small white onion (one cup thinly sliced)
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ½ tsp dried dill
  • ¾ tsp salt
  • ½ tsp black pepper

Instructions

  • Cut the cabbage in half and then one side in half again to quarter. Use a sharp knife to slice the cabbage thin starting from the short end working towards the stem.
  • Peel the carrot and discard the outer layer. Use a potato peeler to continue to shred the carrot into thin slices.
  • Cut the onion into very fine rings.
  • Add the vinegar, olive oil, maple syrup, mustard, dill, salt and pepper to a small bowl and whisk to blend to form the dressing.
  • Add the vegetables to a large bowl and top with the dressing. Toss to coat and serve.

Notes

Store in the fridge in a tightly sealed container for up to 3 days. Serve cold.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 351mg | Potassium: 297mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2699IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 1mg