Purple Coleslaw
I adapted this recipe from a recipe a friend gave me, called “Angie’s Dad’s Best Cabbage Coleslaw”. This is my husband’s favorite coleslaw recipe. This Purple Coleslaw is a household favorite. It is vibrant, crunchy, and flavor-packed.
The secret to this Purple Coleslaw is the sweet and sour dressing with the perfect blend of vinegar and sweetener.
The BEST part: It’s Make-Ahead Magic! Unlike traditional recipes this purple coleslaw is designed to sit and marinate. Making it ahead of time is key. Letting it rest deepens the flavor and perfectly softens the cabbage without losing it’s crispness. It tastes even better the next day.
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Purple Coleslaw
- Total Time: 20 min.
- Yield: 15
Description
Beautiful purple shredded cabbage with a sweet and sour dressing
Ingredients
Units
Scale
- 1 head purple cabbage
- 1 large red onion, dice
- 1 cup grated carrots
- 2-3 stalks celery, chopped
- 1 cup of Stevia
- 1 cup white vinegar
- 3/4 cup vegetable oil
- 1 Tbs. salt
- 1 Tbs. dry mustard
- 1/4 tsp. black pepper
Instructions
- Add cabbage, carrots, celery and onion to large bowl.
- Mix in stevia.
- Heat vinegar, oil, salt, dry mustard, and pepper in a saucepan.
- Bring to a boil.
- Pour the hot dressing over the cabbage and mix.
- Cover and chill for 24 hours.
- You may need to strain some of the juice out.
Notes
- This is great served with bbq or pork or burgers.
- You can use the green cabbage, if you can’t find the purple. Purple is just more vibrant.
- Letting it sit for several hours or until the next day allows the flavors to marinate.