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
Scale
- 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
- 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
- Whole30/Paleo Mayo: here is a homemade Whole30/Paleo mayo, but feel free to use store-bought as well
- 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