google-site-verification=dNtWSFnhrxEGo1iJON0Dvr7ntP475mkGhPBgTcAmHUw
top of page

Purple Cabbage Coleslaw

Prep Time:

15 minutes

Cook Time:

Serves:

6-8 Servings

About the Recipe

In the realm of culinary delights, few dishes possess the remarkable ability to combine color, flavor, and texture quite like coleslaw. A humble blend of crisp vegetables, bathed in a harmonious symphony of sweet and tangy flavors, coleslaw has long been a cherished addition to menus and family gatherings alike.

In my opinion, a true barbeque is not complete without a coleslaw sidedish. However, I sometimes find it to be a little drab and unappealing. So, I wanted to elevate this classic side dish to new heights, infusing it with the vibrant hues and exotic notes of red cabbage, the earthy crunch of carrots, and a delightful infusion of honey and lime juice.

The star ingredient of this recipe, red cabbage, not only adds a mesmerizing deep purple hue but also brings its own unique sweet and peppery flavor profile to the mix. Paired with the earthy notes of carrots and the subtle freshness of coriander, this coleslaw promises a symphony of tastes that will dance on your taste buds.

But that's not all – the enchanting combination of honey and lime juice vinaigrette adds a certain magic to bring it all together. The honey's golden sweetness will tango with the zesty brightness of lime juice, creating a dressing that's both invigorating and comforting. To elevate this coleslaw to a truly unforgettable experience, I decided to sprinkle in coriander seeds and mustard seeds, lending an aromatic and slightly spicy twist that adds complexity to every bite.

Whether you're looking for a dazzling side dish to complement a backyard barbecue, a refreshing accompaniment to a picnic spread, or simply a way to brighten up your weekday meals, my "Red Cabbage Coleslaw" is the perfect answer.

Ingredients

Coleslaw:

3 cups Red Cabbage (shredded)

1 cup Carrots (shredded)

1/4 cup fresh Coriander leaves


Vinaigrette:

3 Tablespoons Lime Juice

2 Tablespoons Honey

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Coriander Seeds

1/2 teaspoon Mustard Seeds

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Preparation



Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems.

Add the prepared veggies to a large salad or mixing bowl and toss until well combined.

In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies.


As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve!



bottom of page