This fresh Purple Cabbage Coleslaw is a creamy and delicious side dish option (perfectly paired with ribs or pork shoulder) with just the right amount of spice! Great for serving at your next large gathering, backyard cookout, or bring to a potluck.
In the warmer months of the summer we absolutely love making a classic coleslaw recipe to serve with just about anything. It is definitely a summer staple! Our whole family likes to enjoy this creamy coleslaw as an easy side dish when we make smoked baby back ribs or a pork shoulder roast. Or you can pile it on top of a pulled pork sandwiches, made with the most tender pulled pork! We will definitely be making this slightly spicy coleslaw recipe all summer long!
Key Ingredients + Substitutions
- shredded cabbage: we use a mix of green and red cabbage, but feel free to use more than one than the other if you want or keep it simple and grab a bag of coleslaw mix at the grocery store.
- green bell pepper & yellow onion: adding a little bit of flavor and crunch.
- jalapeño: you can omit this if you don’t want things TOO spicy.
- Anaheim pepper: these really aren’t spicy at all, so don’t be intimidated.
- fresh cilantro leaves: loooove that fresh cilantro in here, so light & fresh!
- white vinegar: balancing things out with a little acid rounds out the flavor in the dressing.
- sugar: just a little! Feel free to use coconut sugar instead.
- cayenne pepper: use as much or as little as you like, perfect for an added kick of heat – feel free to skip if you want!
- smoked paprika: regular paprika works fine too.
How To Make It
To start things off, grab a large kitchen knife and cutting board and start chopping up all those fresh ingredients. Place them all in a large bowl.
In a separate small bowl, mix together the mayo, sugar, vinegar, and spices. Next, pour the mayo mixture over the cabbage and peppers and combine.
Just before serving add the fresh cilantro and toss.
What To Serve With Purple Cabbage Coleslaw
We typically like to enjoy this light and fresh cabbage with main courses that are prepared on the grill or smoker. Foods like barbecue ribs (or make them in the oven), pork belly burnt ends, or smoked carnitas. And if you are looking for more side dish options to serve we have a full round-up post of options!
Recipe FAQ + Tips
- Whole30/Paleo Mayo: here is a homemade Whole30/Paleo mayo, but feel free to use store-bought version as well.
- Storage: Feel free to store in an airtight container in the refrigerator for up to 3-4 days (then it tends to get a little too soft). It is not recommended to freeze coleslaw.
- Spice Level: If you want a little spice, but not too much then I would suggest omitting the jalapeño. The Anaheim pepper really doesn’t give much spice, but the cayenne pepper will!
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Other Recipes You Might Like
Purple Cabbage Coleslaw
- Prep Time: 20 mins
- Cook Time: 0 minutes
- Total Time: 30 mins
- Yield: Serves 10 1x
- Category: Side Dish
- Method: Counter Top
- Cuisine: American
Description
Purple Cabbage Coleslaw – our go-to coleslaw recipe that is ALWAYS a hit! Perfect for serving with smoked ribs or pulled pork sandwiches!
Ingredients
- 1/3 small green cabbage, cut into thin slices and halved
- 1/2 small purple cabbage, cut into thin slices and halved
- 1/2 green bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 jalapeno pepper, diced (optional)
- 1 Anaheim pepper, diced
- 1–2 cups cilantro, chopped, loosely packed
- pinch of kosher salt
- 1/2 cup mayo
- 2 teaspoons white vinegar
- 1 tablespoon sugar, (omit if making Whole30 and use coconut sugar if Paleo)
- 1/4 teaspoon cayenne pepper, (more or less if desired)
- 1/4 teaspoon smoked paprika, (or regular paprika)
Instructions
- In a large bowl, combine green and purple cabbage, green pepper, onion, jalapeño, and Anaheim pepper.
- In separate small bowl, combine mayo, vinegar, sugar, cayenne pepper, smoked paprika and then whisk to fully combine.
- Add sauce to bowl of cabbage.
- Add a pinch of kosher salt.
- Toss until sauce is spread evenly throughout.
- Can be served immediately or refrigerated. Would recommend putting in fridge for at least an hour before serving.
- Add cilantro immediately before serving and toss again.
Notes
- Cilantro: Add your cilantro right before serving so it is nice and fresh!
- Storage: Feel free to store in an airtight container in the refrigerator for up to 3-4 days (then it tends to get a little too soft).
- Spice Level: If you want a little spice, but not too much then I would suggest omitting the jalapeño. The Anaheim pepper really doesn’t give much spice, but the cayenne pepper will!
Nutrition
- Serving Size: 1/2 cup
- Calories: 102
- Sugar: 3.9 g
- Sodium: 207.6 mg
- Fat: 8.4 g
- Carbohydrates: 6.4 g
- Protein: 1.1 g
- Cholesterol: 4.6 mg
(Originally published May 4, 2016)
Mike says
Your slaw recipe is amazing! A plate full of pulled pork with this slaw has become our go to when we have people over.
Wendy Sharkey says
Our daughter made this wonderful slaw for us on Mother’s Day and we loved it! The combination of the peppers, onions, & cilantro amp up the flavor and lift this slaw above your common coleslaw! Thanks for sharing this recipe!
Erin says
So glad you enjoyed it! It is a family favorite 🙂 thanks for taking the time to leave a review + feedback – I really appreciate it!
Karlee says
What a perfect side for pulled pork. I’m so into putting this directly into the pulled pork sandwich. You have me drooling like always, Erin!
Erin says
Aaaaw!! Thank you, Karlee!! ❤️.