I know, I know. You may not be able to listen to me any longer going on about BBQ dishes – but it is that time of the year and they are just so darn delicious 🥰. On that happy note, let me introduce you to this Easy Purple Coleslaw. I wanted to have a coleslaw that could go with any type of burger, but also could “live” as a salad on its own. In addition, I had purple cabbage to get rid of, and so I set out to create this recipe 🤣.
And this one has turned out so, so delicious. The coleslaw is crunchy, but it does not feel for one second as if you are biting on raw cabbage. There are notes of sweetness, sourness, and tanginess that all encompass this dish beautifully. It is also super easy to throw together – simply mix the sauce ingredients and shred the cabbage and carrots. Full disclosure though, if you do not have a food processor or similar – this Easy Purple Coleslaw would likely be a lot of work as you need to cut everything by hand…
How vibrant and beautiful are the colors of this dish 🥰? I deliberately kept the “props” (if one can call a bit of shredded cabbage and a borrowed parsley from my friend cause I had none that…) for this photoshoot simple and the colors mute(ish) to let the colors truly shine 😍.
Why is this Easy Coleslaw good for you?
Cabbage. I am the first to admit that when I pull it out of my farmer’s market box I often wonder – “what to do with it”? At the end of the day, there is only so much Homemade Sauerkraut one can eat 😂(or make). I think what I want to say is that it can be quite an overlooked vegetable, which is unfortunate because this gem is loaded with nutrients. Amongst others, cabbage is a powerhouse of Vitamin C, Folate, Manganese, and Calcium. Cabbage also contains awesome amounts of insoluble fiber. The red cabbage variety contains something called “anthocyanins”, a compound that provides the vibrant purple color of the cabbage and is part of the flavonoid family. Anthocyanins are linked to a decreased risk in heart disease and may also lower your blood pressure levels. They also display anti-inflammatories properties.
Carrots mainly consist of a mixture of water and carbohydrates. They have a low Glycemic Index (= a measurement that indicates how quickly a food can make your blood sugar levels rise). Carrots are rich in several Vitamins and Minerals, amongst others Vitamin A, K1, and Potassium. The beta carotene found in carrots converts into Vitamin A in our bodies. Vitamin A is particularly important for your vision. It also promotes cell growth and plays an important role in the normal functioning of your heart, lungs, kidneys, and other organs. Carrots also contain quite a bit of fiber – both the soluble and insoluble kind. Soluble fiber can lower your blood sugar levels, as it slows down the digestion of both starches and sugars. It is also a great feeding ground for your healthy gut bacteria. Insoluble fiber helps with moving everything in your gut along nicely, which also ensures less risk of constipation.
How can I adjust this recipe to my dietary requirements?
This recipe is vegetarian, vegan, and nut-free. If you would like to make this Easy Purple Coleslaw paleo, simply swap the vegan mayonnaise for paleo mayonnaise. I have found an awesome recipe here from Paleo Grubs.
And there you have it for this week 🤗. I hope you enjoy this awesome Easy Purple Coleslaw as a side to your next BBQ or on a picnic as a salad. P.S. I am fairly confident that this dish tastes equally as good with white cabbage 😉. Please let me know how you get on and like the dish – either here in the comments below, or over on Instagram.
Easy Purple ColeslawCourse: SideCuisine: AmericanDifficulty: Easy
6 – 8servings
This Easy Purple Coleslaw is both vegan and healthy. The slaw is coated by a beautiful sauce, which takes this dish to the next level!
- For the Easy Purple Coleslaw sauce
6 tbsp vegan mayonnaise
3 tbsp lemon juice
3 tbsp white wine vinegar
2 tbsp maple syrup
2 tsp mustard
1.5 tsp salt
Pepper to taste
- For the Easy Purple Coleslaw
2 medium-sized carrots
1 small head of (red or white) cabbage, ca. 600 gr.
- Combine the sauce ingredients in a bowl and mix well. Set aside
- Wash the carrots and cabbage. Cut out the stalk of the cabbage before finely grating both the carrots and the cabbage in your food processor. Combine both the slaw and the sauce and mix through. Put into the fridge for ca. 30 – 60 minutes in order for the flavors to develop. Serves 6 – 8 as a side. ENJOY!!!