Purple Cabbage and Carrot Slaw

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Purple Cabbage and Carrot Slaw

Make this creamy yet refreshing purple cabbage and carrot slaw this summer. It’s the perfect BBQ side dish for grilled meats.

Prep Time20

Cook Time0

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 142kcal

Author: Adina

Equipment

Large salad bowl
Small bowl
Chef’s knife
Mandoline slicer optional

Ingredients

1 lb purple cabbage 450 g
3 medium carrots
⅓ cup mayonnaise
⅓ cup Greek yogurt
2 tablespoon parsley chopped, Note 1
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon honey more to taste
1 teaspoon Dijon mustard or medium yellow mustard
¾ teaspoon fine sea salt more to taste
½ teaspoon ground black pepper

Instructions

Prepare vegetables: Shred the purple cabbage and the carrots and place them in the large bowl. To finely shred a cabbage wedge with a knife, start by putting it flat-side down on the cutting board and slice it thinly from top to bottom. If the resulting shreds are too long, you can halve them once more down the middle.
1 lb purple cabbage / 450 g + 3 medium carrots
Make the dressing: Mix mayonnaise, Greek yogurt, chopped herbs, vinegar, honey, mustard, salt, and pepper in a small bowl.
⅓ cup mayonnaise/ 75 g + ⅓ cup Greek yogurt/ 75 g + 2 tablespoon parsley + 2 tablespoons apple cider vinegar + 1 tablespoon honey + 1 teaspoon Dijon mustard + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
Combine purple slaw: Toss the shredded vegetables with the dressing until well coated.
Chill: Cover and refrigerate the slaw for at least an hour.

Notes

Herbs: I use fresh parsley, but fresh dill, thyme, or chives are great too. You can substitute fresh herbs with dried thyme, frozen parsley, dill, or chives. The last three should only be used fresh or frozen; they’re not great when dried.

Nutrition