Homemade coleslaw is so easy to make. This coleslaw with purple cabbage creates such a beautiful side dish to serve with your favorite meal. This recipe is crunchy, creamy, with a little bit of sweetness.
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This purple cabbage is just so beautiful. There are so many colorful options of vegetables to use in your recipes. While I could use the everyday green cabbage, which I have many times, this purple cabbage just dressed up the side dish so much that I couldn’t pass it up. Just look at this picture of the cabbage and the carrot. I think I could crochet something with these colors…hum 🙂
I have used a box grater to shred the cabbage very fine, or used a food processor grater. For this recipe today, I just used a chef knife and sliced the red cabbage very thin. The carrot was shredded using my box grater.
Prep Ahead of Time
The cabbage can be shredded a few days ahead and stored in the refrigerator until you are ready to make the coleslaw. The dressing can be made ahead of time too. I generally add the dressing to the cabbage about 1 hour before it is to be eaten. If there is any left over, it will keep in the refrigerator for a day or two; however, the cabbage will get quite soggy. My family still gobbles it up…they don’t seem to mind.
Picture of the Homemade Coleslaw with Purple Cabbage