Purple Cabbage Slaw
Meet the new star of your summer cookouts! This purple cabbage slaw is creamy, tangy and delicious. It's a great bbq side dish or topping for sandwiches.
Servings: 6 servings
Calories: 230kcal
Equipment
- Mandolin or Sharp Knife
Ingredients
- ½ medium purple cabbage
- 3 medium carrots
- ¼ red onion thinly sliced
- 2 cloves garlic
- 1 jalapeño
- 1 tablespoon minced fresh cilantro
- 1 teaspoon dijon mustard
- ¾ cup mayo or more, to taste
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Use a mandolin or sharp knife to thinly slice the ½ medium purple cabbage. Use a box grater to shred the 3 medium carrots. Mince the ¼ red onion, 2 cloves garlic, 1 jalapeño, and 1 tablespoon minced fresh cilantro.
- Add all ingredients with 1 teaspoon dijon mustard, ¾ cup mayo, and 1 tablespoon apple cider vinegar to a large bowl. Toss to combine and mix the slaw well. Season to taste with ½ teaspoon sea salt and ½ teaspoon black pepper.
- Keep the cabbage slaw covered and refrigerated until you're ready to eat! For best results, let it sit for at least 2 hours.
Video
Notes
To store leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-5 days. If using homemade mayonnaise, consume within 4 days.
Nutrition
Serving: 0.5cup | Calories: 230kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 421mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5925IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 1mg
