SlawsAmericanEasy

Purple Cabbage Slaw with Apple Cider Dressing

Name: Purple Cabbage Slaw with Apple Cider Dressing
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 head (about 1 lb) (450 g) purple cabbage, cored, finely shredded (about ¼ inch wide); 2 (200 g) medium carrots, peeled and shredded or thinly julienned; ½ medium (100 g) red onion, thinly sliced; ½ cup (120 ml) apple cider vinegar; 3 tablespoons (38 g) granulated sugar; 1 teaspoon (6 g) kosher salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A crisp, tangy slaw with shredded purple cabbage, carrot, and onion tossed in a bright apple cider vinegar dressing. The vegetables soften slightly as they marinate, absorbing the tart-sweet flavor while staying pleasantly crunchy. Perfect alongside pulled pork, grilled fish, or as a fresh side dish.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: 6 servings (about 6 cups)

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Steps

Before you start

Chill a large mixing bowl in the refrigerator for 10 minutes before shredding the vegetables (keeps slaw crisp)
Have a sharp knife or mandoline ready—a dull blade will bruise the cabbage
Measure the dressing ingredients so mixing is quick once vegetables are prepped

1
Prep the cabbage
- Using a sharp knife or mandoline, halve the cored purple cabbage lengthwise, then place flat-side down on a cutting board.
- Slice perpendicular to the length to create thin, ¼-inch-wide shreds (shredding against the grain keeps pieces from becoming stringy).
- Transfer the shredded cabbage to the chilled bowl.
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Ready when: Cabbage is uniformly shredded into thin, even pieces
Tip: Cut across rather than lengthwise with the grain—this prevents long, stringy pieces that don't soften evenly.
2
Shred the carrots and onion
- Peel the carrots and shred them into thin matchsticks using a box grater, mandoline, or chef's knife.
- Thinly slice the red onion into rings or half-moons, separating the layers.
- Add both to the bowl with the cabbage.
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Ready when: Carrots and onion are cut uniformly and added to the bowl
3
Make the dressing
- In a small bowl or measuring cup, whisk together the apple cider vinegar, sugar, and salt.
- Whisk vigorously for about 30 seconds until the sugar and salt dissolve completely (the liquid should be clear and homogeneous).
- Season to taste with freshly ground black pepper.
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Ready when: Sugar and salt are completely dissolved; dressing is smooth and clear
Tip: Dissolve the sugar and salt in the vinegar before adding to the vegetables—this ensures even seasoning and prevents gritty texture.
4
Dress and toss the slaw
- Pour the dressing over the shredded vegetables in the bowl.
- Using two forks or your clean hands, toss thoroughly for 1–2 minutes until all the cabbage is lightly coated and beginning to wilt slightly.
- If using olive oil, drizzle it over now and toss again briefly until everything glistens.
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Ready when: All vegetables are coated, glistening, and beginning to soften
Tip: Hands work better than utensils for this step—you can feel the vegetables wilting and ensure even coating.
5
Marinate the slaw
- Let the slaw sit at room temperature or in the refrigerator for at least 30 minutes.
- Toss it gently every 10 minutes or so to ensure the vegetables absorb the dressing evenly.
- The cabbage will continue to soften and wilt as the flavors meld.
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Ready when: Cabbage has softened slightly and absorbed the dressing; vegetables glisten and look wilted
Tip: The longer the slaw sits, the more tender and well-flavored it becomes—it actually improves after a few hours or overnight.

Good to know

Tips

For the crunchiest slaw, serve it within 2 hours of dressing. For more tender, well-marinated slaw, let it sit 4–8 hours or overnight.
If you prefer a sweeter slaw, add an extra ½ tablespoon of sugar. For tangier, add an extra tablespoon of vinegar.
Tossing the slaw occasionally while it marinates ensures even absorption of the dressing and consistent texture.
Purple cabbage will bleed slightly into the dressing, creating a beautiful pink hue that intensifies over time—this is normal and adds to the visual appeal.

Make ahead

Make the slaw up to 8 hours ahead. It actually tastes better when the flavors have had time to meld. The vegetables will continue to soften and become more tender as they sit.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The slaw will continue to soften and become more tender over time. If excess liquid accumulates, drain some before serving. Do not freeze.

Substitutions

purple cabbage, cored → Green cabbage or a mix of purple and green. Green cabbage is milder; using a mix gives you color and varied texture.
apple cider vinegar → White wine vinegar or rice vinegar. White wine vinegar is slightly less sweet; rice vinegar is milder. Use the same amount.
medium carrots → Daikon radish or thinly sliced celery. Radish adds a peppery crunch; celery adds mild crunch. Use the same quantity.
red onion → Thinly sliced sweet onion or scallions. Sweet onion is milder; scallions add a fresh onion bite without harshness.