Side Dishes
This purple cabbage and apple coleslaw recipe delivers a vibrant, crunchy side dish that transforms simple ingredients into something extraordinary. The deep purple hues of the cabbage contrast beautifully with crisp apple slices, creating a visual feast as well as a flavorful one.
I developed this recipe to bring freshness to any meal while keeping preparation simple and adaptable. The secret lies in the balance of sweetness from the apples and the tangy crunch of the cabbage, all tied together with a bright, vinegar-based dressing.
This coleslaw is vegetarian-friendly and works perfectly as a side for grilled meats, sandwiches, or even as a light main dish on its own. The best part? It stays crisp and fresh for days, making it ideal for meal prep.
What you'll end up with is a salad that's bursting with color and texture—crisp cabbage, juicy apple slices, and a dressing that enhances rather than overpowers. The combination of sharp vinegar, a touch of sweetness, and fresh herbs creates a flavor profile that's both refreshing and satisfying.
This recipe is designed to be your go-to coleslaw for any occasion. Whether you're serving it at a picnic, packing it for lunch, or adding it to a holiday spread, this coleslaw brings a bright, crunchy contrast to any meal.
Plus, it's easy to customize with nuts, seeds, or extra herbs to suit your taste. Let’s get started on this vibrant, flavorful side dish!
Ingredients for purple cabbage and apple coleslaw
Fresh cabbage and crisp apples shine in this vibrant, crunchy coleslaw with a perfect sweet-tart balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Purple Cabbage 🥬 | 8 oz | Thinly sliced, core removed |
| Apples 🍎 | 2 medium | Sweet variety, thinly sliced |
| Red Onion 🧅 | 1 small | Thinly sliced, white part only |
| Carrot 🥕 | 1 medium | Julienned or thinly sliced |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Apple Cider Vinegar 🍏 | ½ cup | Raw, unfiltered preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Maple Syrup 🍁 | 2 tbsp | Pure, grade A |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Walnuts 🥜 | ½ cup | Toasted, roughly chopped |
The cabbage is the star—look for deep purple heads at the grocery store, not wilted outer leaves. Trader Joe's and Whole Foods carry the best quality, but any well-stocked supermarket works. Apples should be firm and sweet—Honeycrisp or Fuji hold up best. If you can't find purple cabbage, regular green cabbage works, but the color contrast is what makes this dish special. For the onions, red or yellow both work, but red adds a subtle sweetness that pairs perfectly with the apples.
No apple cider vinegar? White vinegar or red wine vinegar works in a pinch, but the flavor will be slightly different. Swap maple syrup for honey or agave nectar if needed—just remember honey isn't vegetarian. The walnuts add crunch, but pecans or almonds work just as well. Fresh herbs are ideal, but dried dill at half the amount gets you close. For extra tang, add a splash of lemon juice. And if you're prepping ahead, toss the raw veggies with a little olive oil to keep them crisp overnight.
This coleslaw stays fresh for 4-5 days in the fridge, but the texture gets softer over time. For best results, store the dressing separately and mix just before serving. Walnuts keep for 6 months in the pantry, but toast them fresh for maximum flavor. If you're meal prepping, portion into containers with a tight seal—it'll still be crunchy for 3 days. The dressing can be doubled and stored for 2 weeks in a sealed jar.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this one—just a mandoline or the thickest slicer in your drawer, and you’re done. Purple cabbage shreds like a dream (no bruising, no tears), while the apples and carrots barely need chopping. My hands stay clean, and my patience holds out.
- Sweet-Savory Magic: That first bite? Crunchy, bright, and just sweet enough from the apples and onions. The parsley ties it all together—fresh, herby, and impossible to resist. Honestly, it’s the kind of slaw that makes you forget it’s “just” coleslaw.
- Potluck Star: Bring this to a picnic, BBQ, or holiday table, and you’ll be the hero. It holds up in heat (unlike some sad, wilted slaws) and pairs with everything—grilled chicken, sandwiches, or even just on toast. My cousin’s kid asked for “the purple stuff” three times.
- Fridge Hero: Make a big batch—it keeps for days without getting soggy (thanks to that parsley!). I’ve had it for lunch, as a side for dinner, and even in wraps the next day. Plus, purple cabbage’s cheap—you’ll stretch this recipe further than you think.
Step-by-step instructions for purple cabbage and apple coleslaw
This vibrant coleslaw balances crisp textures and sweet-tart flavors for a refreshing side dish.
Prep and Shred All Vegetables
Remove the core from the 8 oz purple cabbage and thinly slice it into ¼-inch strips. I like to work in batches to keep the knife sharp—this ensures clean cuts and prevents crushing. For the 2 medium apples, choose sweet varieties like Fuji or Gala and slice them into ⅛-inch thick rounds.
Next, thinly slice the white part only of the 1 small red onion and julienne the 1 medium carrot into thin matchsticks. Place all sliced vegetables in a large mixing bowl as you go. The goal is to keep everything as fresh and crisp as possible, so avoid soaking in water which would dilute the flavors.
Toast the Walnuts for Added Crunch
In a dry skillet over medium heat, toast the ½ cup walnuts for 3-4 minutes until they release their aroma and turn a rich golden brown. Stir frequently to prevent burning—walnuts cook quickly and can go from perfect to bitter in seconds.
Transfer the toasted walnuts to a cutting board and roughly chop them with a chef's knife. Set aside to cool slightly before adding to the coleslaw. The toasted nuts will add a satisfying crunch that contrasts beautifully with the tender vegetables.
Whisk Together the Dressing Ingredients
In a separate bowl, whisk together the ½ cup apple cider vinegar, ½ cup extra-virgin olive oil, 2 tbsp maple syrup, 1 tsp salt, and ½ tsp black pepper. The dressing should emulsify naturally—if it separates, simply whisk more vigorously. I prefer raw, unfiltered apple cider vinegar for its complexity, but any good quality will work.
Add the ¼ cup chopped fresh parsley and 2 tbsp chopped fresh dill to the dressing and stir to combine. The herbs will infuse the dressing with bright, fresh flavors. Taste the dressing before adding it to the vegetables—you can adjust the sweetness with more maple syrup or the acidity with a splash more vinegar if needed.
Combine All Ingredients and Marinate
Pour the dressing over the sliced vegetables in the mixing bowl and toss gently but thoroughly to coat every piece evenly. The coleslaw should look vibrant with purple, red, and green hues throughout. Add the chopped walnuts and mix one final time.
Let the coleslaw sit at room temperature for 15-20 minutes before serving. This brief marinating time allows the flavors to meld together while keeping the vegetables crisp. If you prefer it even more flavorful, you can refrigerate it for up to 1 hour, but don't let it sit too long or the cabbage will begin to soften.
Serve Immediately for Optimal Texture
Taste the coleslaw before serving and adjust seasoning if needed. The balance of sweet, tangy, and slightly spicy flavors should shine through. Serve the coleslaw immediately while the vegetables are still crisp. It pairs beautifully with grilled meats, sandwiches, or as a refreshing side dish for any meal.
For the best experience, serve the coleslaw within 2 hours of preparation. The flavors continue to develop over time, but the texture will begin to soften if left too long. Enjoy the vibrant colors and satisfying crunch of this purple cabbage and apple coleslaw!
Pro Tips For Making Purple Cabbage And Apple Coleslaw
- SHRED SMALLER THAN YOU THINK: Purple cabbage stays crunchy when cut into thin, matchstick-sized pieces—not thick slices. I used to eyeball it, but now I measure: aim for 1/8-inch strips. Thinner = more surface area for the dressing to cling, and it holds up better when tossed.
- SOAK RED ONION 10 MINUTES: Slice the onion first, then toss it in ice water for 10 minutes before draining. This mellows the bite without cooking it—no one wants a mouthful of raw onion heat in their slaw. (Yes, even if you’re impatient like me.)
- USE GRATED APPLE, NOT SLICED: Skip the knife for apples—grate them on the large holes of a box grater. This keeps them from turning mushy in the dressing and blends better with the cabbage. Tart apples (like Granny Smith) work best, but don’t skip the lemon juice—it’s the real insurance.
- DRESS IT JUST BEFORE SERVING: Make the dressing separately and toss it in right before eating. The cabbage and carrots will soften over time, especially if left sitting, and the parsley loses its brightness. Wait until the last 5 minutes, then give it a good shake to distribute everything evenly.
Wine and beer pairings for purple cabbage and apple coleslaw
Crisp White Wine
For this vibrant coleslaw, I recommend a dry Riesling from Germany or Alsace—its bright acidity and subtle sweetness mirror the apple and vinegar flavors beautifully. Look for a 2022 Dr. Loosen Blue Slate Riesling ($18-$22) for a perfect balance of crispness and mineral notes.
The slight residual sweetness complements the maple syrup without overpowering the tart cabbage. 🍷
Crisp Lager Pairing
A Belgian witbier like Stella Artois Wit or Hoegaarden works wonderfully with this coleslaw. The citrusy coriander notes and effervescence cut through the richness of the walnuts while enhancing the apple's natural sweetness.
For a more robust option, try a German Pilsner like Warsteiner—its clean, crisp profile lets the coleslaw's vibrant flavors shine.
Sparkling Wine Option
If you're serving this as a light main dish, a dry sparkling wine like LaCroix Brut or Freixenet Cordon Negro adds an elegant touch. The bubbles cleanse your palate between bites, while the acidity refreshes the sweet-tart balance.
For a budget-friendly choice, Gruet Brut ($12-$15) delivers consistent quality with a crisp, mineral-driven finish.
Beer for Hearty Meals
When pairing with grilled meats or sandwiches, opt for a hoppy American IPA like Sierra Nevada Pale Ale—the citrus and pine notes complement the apple and dill beautifully.
For a malty option, try a Belgian Dubbel like Westmalle Dubbel ($10-$14), which adds a caramel depth that pairs surprisingly well with the coleslaw's sweet-tart profile.
Non-Alcoholic Refreshers
For a non-alcoholic option, a sparkling apple cider like Martinelli's Sparkling Apple Cider mirrors the coleslaw's flavors perfectly. Alternatively, a ginger beer like Feather's adds a spicy kick that contrasts nicely with the sweet cabbage. Both options keep the refreshing, crisp quality that makes this coleslaw so appealing. 🍎
Nutrition facts
Frequently asked questions
Why does purple cabbage turn green when sliced?
The vibrant purple color comes from anthocyanins, which react with air and acidity. When sliced, the cabbage's natural pigments oxidize and turn greenish-gray. To preserve the purple hue, add the dressing immediately after slicing and avoid letting it sit uncovered for too long.
Can I make this coleslaw without walnuts?
For extra crunch, try toasted pecans, almonds, or pumpkin seeds. If you prefer a seedless version, simply omit them—the dressing and fresh herbs will still provide plenty of flavor. The walnuts just add a nice nutty contrast to the crisp veggies.
How do I keep the apples from browning in the coleslaw?
Toss the sliced apples with 1 teaspoon of lemon juice immediately after cutting to prevent browning. The acidity in the lemon juice slows oxidation, keeping them bright and crisp. This works especially well if you're prepping the coleslaw ahead of time.
Can I use this coleslaw as a sandwich filling?
Yes! This coleslaw makes an excellent sandwich filling for Reuben-style sandwiches or veggie wraps. The sweet-tart balance pairs perfectly with smoked meats or creamy cheeses. Just add a layer of coleslaw between bread and your protein for extra freshness and crunch.
What's the best way to store leftovers?
Store the dressing separately in a sealed container and mix just before serving to keep the veggies crisp. Leftovers will stay fresh for 3-4 days in the fridge. If the cabbage starts to soften, toss it with a splash of apple cider vinegar to revive its crunch.