Purple Cabbage Slaw + Cilantro
Purple Cabbage Coleslaw - our go-to coleslaw recipe that is ALWAYS a hit! Perfect for serving with smoked ribs or pulled pork sandwiches!
Ingredients
- ½ small purple cabbage cut into thin slices and halved
- ⅓ small green cabbage cut into thin slices and halved
- ½ green bell pepper diced
- ½ cup yellow onion diced
- ½ jalapeño pepper diced (optional)
- 1 Anaheim pepper diced
- ½ cup mayo
- 1 tablespoon sugar omit if making Whole30 and use coconut sugar if Paleo
- 2 teaspoons white vinegar
- ¼ teaspoon cayenne pepper more or less if desired
- ¼ teaspoon smoked paprika sub regular paprika
- pinch kosher salt
- 1-2 cups cilantro chopped, loosely packed
Instructions
- Veggies: In a large bowl, combine green and purple cabbage, green pepper, onion, Anaheim pepper, and jalapeño (if using).
- Make Sauce: In separate small bowl, combine ½ cup mayo, 1 tablespoon sugar, 2 teaspoons white vinegar, ¼ teaspoon cayenne pepper, ¼ teaspoon smoked paprika and then whisk to fully combine.
- Combine: Add sauce to the bowl of cabbage. Add a pinch kosher salt. Toss until sauce is spread evenly throughout.
- Serve or Chill: Can be served immediately or refrigerated. Would recommend putting in fridge for at least an hour before serving. Add 1-2 cups 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
Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 191mg | Fiber: 2g | Sugar: 5g | Vitamin A: 689IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 1mg
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