Purple Cabbage Salad with Mayo

When it comes to side dishes that are as visually stunning as they are delicious, few things compete with a well-made purple cabbage salad with mayo. Often referred to simply as red coleslaw, this dish brings a vibrant pop of color to the table that standard green salads simply cannot match. The deep violet hues contrast beautifully with the bright orange of shredded carrots and the creamy white dressing, creating a feast for the eyes before you even take the first bite.

However, this salad is not just about looks. The texture of purple cabbage is distinctively robust. Unlike delicate lettuces that wilt under the weight of a heavy dressing, purple cabbage maintains a satisfying crunch that holds up for hours, or even days, in the refrigerator. The marriage of the earthy, slightly peppery flavor of the cabbage with a rich, tangy mayonnaise-based dressing creates a flavor profile that pairs perfectly with everything from grilled meats and barbecue to tacos and roasted chicken. It is a humble ingredient elevated by the right technique and the perfect balance of creamy and tangy elements.

What Makes This Special ?

The magic of this purple cabbage salad lies in the chemical and textural interplay between the ingredients. First, there is the texture. Purple cabbage has a denser cell structure than green cabbage. This means it requires a dressing that is substantial enough to soften it slightly without turning it into mush. Mayonnaise provides the necessary fat to coat the leaves, while an acidic component usually apple cider vinegar or lemon juice works to tenderize the fibers.

Furthermore, there is a fascinating balance of flavors at play. Purple cabbage naturally has a slightly bitter, peppery undertone. If you were to eat it raw without dressing, it might be overpowering. The creaminess of the mayonnaise masks the bitterness, while a touch of sugar or honey in the dressing highlights the vegetable’s natural sweetness.

This recipe is special because it finds that “Goldilocks” zone it is not too sweet, not too sour, and definitely not dry. It is a classic comfort food that feels fresh and indulgent at the same time.

Shopping List

To create the perfect purple cabbage salad, you need fresh produce and quality pantry staples. Here is what you will need to gather before you begin:

• Purple (Red) Cabbage: Look for a head that feels heavy for its size with tight, shiny outer leaves. One medium head is usually sufficient.
• Carrots: Fresh whole carrots are best for sweetness and crunch. Avoid pre-shredded bagged carrots if possible, as they tend to be dry.
• Red Onion: A small amount adds a nice sharp bite that cuts through the creamy mayo.
• Mayonnaise: Use a high-quality, full-fat mayonnaise for the best mouthfeel.
• Apple Cider Vinegar: This adds the necessary tang and helps preserve the color of the cabbage.
• Dijon Mustard: A teaspoon adds depth and helps emulsify the dressing.
• Sugar or Honey: To balance the acidity of the vinegar.
• Celery Seeds: These provide that classic “coleslaw” flavor aroma.
• Salt and Black Pepper: Freshly cracked black pepper is preferred.

How to Make It

Making this salad is straightforward, but following the specific order of operations ensures the best texture and flavor distribution.

1. Prep the Vegetables: Remove any wilted outer leaves from the purple cabbage. Cut the head in half through the core, then cut each half into quarters. Remove the tough white core. Using a sharp chef’s knife or a mandoline slicer, shred the cabbage as thinly as possible. The thinner the shreds, the better the dressing absorption. Peel and grate the carrots using the large holes of a box grater. Finely dice or thinly slice the red onion.
2. The Salting Step (Optional but Recommended): If you want your salad to stay crunchy for days, place the shredded cabbage in a colander and toss it with a teaspoon of salt. Let it sit for 20 minutes to draw out excess water, then rinse and pat thoroughly dry with paper towels. This prevents the mayo from becoming watery later.
3. Whisk the Dressing: In a medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), celery seeds, salt, and pepper. Whisk vigorously until the mixture is smooth and creamy. Taste and adjust—it should be slightly more tangy and salty than you think, as the water in the vegetables will dilute it slightly.
4. Combine: In a large mixing bowl, add the cabbage, carrots, and onions. Pour the dressing over the vegetables.
5. Toss and Rest: Use tongs or clean hands to toss the salad, ensuring every strand of cabbage is coated in the creamy mixture. Cover the bowl and refrigerate for at least 30 minutes to one hour before serving. This resting period allows the flavors to meld and the cabbage to soften slightly.

Kitchen Tools We Recommend

Storage Instructions

One of the greatest advantages of purple cabbage salad with mayo is its durability. Unlike leafy green salads that must be eaten immediately, this dish often tastes better the next day. To store it, place the salad in an airtight glass container. It will keep well in the refrigerator for 3 to 5 days.

You may notice a slight separation of liquid at the bottom of the container after a day or two. This is normal; simply give the salad a good stir before serving to redistribute the dressing. If you are prepping for a large event, you can shred the vegetables a day in advance and store them in a ziplock bag with a paper towel to absorb moisture, keeping the dressing separate until a few hours before serving.

Benefits of This Recipe

Beyond its delicious taste, this salad is a nutritional powerhouse. Purple cabbage is rich in anthocyanins, the plant pigments that give it its distinctive color. These compounds act as powerful antioxidants in the body, helping to reduce inflammation and protect cells from damage.

Additionally, raw cabbage is an excellent source of Vitamin C and Vitamin K. Because the vegetables are eaten raw rather than cooked, you retain the maximum amount of heat-sensitive vitamins. The inclusion of raw carrots adds beta-carotene, which is essential for eye health. While mayonnaise adds fat, it also helps your body absorb the fat-soluble vitamins (A, D, E, and K) found in the vegetables, making the nutrients more bioavailable than if you were to eat the vegetables alone.

Common Mistakes to Avoid

Even a simple recipe can go wrong if specific details are overlooked. Here are the most common pitfalls when making purple cabbage salad:

1. Thick Slices: The biggest mistake is cutting the cabbage too thickly. Chunky cabbage is difficult to chew and doesn’t hold the dressing well. Aim for shreds that are no wider than a matchstick.
2. Over-Dressing: It is tempting to drown the salad in mayo, but the cabbage will release some moisture as it sits. Start with about 3/4 of the dressing, toss, and let it sit. You can always add the rest later, but you cannot take it out.
3. Skipping the Acid: Mayo is heavy. Without enough vinegar or lemon juice, the salad will taste flat and greasy. The acid cuts the fat and wakes up the palate.
4. Serving Immediately: While you *can* eat it right away, the texture is significantly better after at least 30 minutes in the fridge. This allows the cabbage to marinate and lose its raw, waxy edge.

Variations You Can Try

Once you have mastered the basic recipe, there are endless ways to customize this purple cabbage salad to suit your menu.

* Sweet and Fruity: Add a diced Granny Smith apple or a handful of raisins/dried cranberries. The tartness of the green apple pairs beautifully with the creamy dressing.
* The Waldorf Twist: Toss in some toasted walnuts and halved grapes for a coleslaw-meets-Waldorf salad experience.
* Spicy Kick: Mix a tablespoon of Sriracha or chopped jalapeños into the mayo dressing for a salad with some heat. This version is excellent on fish tacos.
* Asian Fusion: Swap the apple cider vinegar for rice vinegar, add a dash of sesame oil, and sprinkle with toasted sesame seeds and green onions.
* Lighter Version: If you want to cut down on calories, substitute half of the mayonnaise with plain Greek yogurt. You keep the creaminess but add a probiotic boost and extra protein.

FAQs

Why did my purple cabbage salad turn pink?

This is a natural chemical reaction. The anthocyanins in purple cabbage act as a pH indicator. When they come into contact with an acid like vinegar or lemon juice in the dressing, they turn a bright pink or magenta color. This is a sign that your dressing has the right amount of tang!

Can I use a food processor to shred the cabbage?

Yes, you can use the slicing disk attachment on your food processor. It is much faster than chopping by hand. However, be careful not to use the standard “S” blade, as that will mince the cabbage into tiny confetti bits rather than nice long shreds.

Is this recipe keto-friendly?

Purple cabbage is slightly higher in carbs than green leafy vegetables, but it can fit into a keto diet in moderation. To make it strictly keto, ensure your mayonnaise has no added sugar and skip the sugar/honey in the dressing, replacing it with a keto-friendly sweetener like erythritol or stevia.

How do I prevent the purple color from bleeding into the dressing?

Bleeding is inevitable with purple cabbage over time, turning the white mayo into a lavender color. To minimize this, rinse the cabbage in cold water after shredding and dry it thoroughly. However, the color change does not affect the taste and actually makes for a very pretty presentation.

Wrapping Up

Purple cabbage salad with mayo is more than just a barbecue side dish it is a versatile, crunchy, and nutrient-dense salad that deserves a spot in your weekly rotation. Whether you are looking for a cooling component to balance spicy food, a crunchy texture to add to a sandwich, or a healthy bowl of antioxidants, this recipe delivers.

With minimal ingredients and prep time, you can create a dish that looks gourmet but tastes like home.

Grab a head of cabbage and start chopping your taste buds will thank you.