What's the best way to cut cabbage for coleslaw?

There are a few options. You could use the large holes of a box grater or the slicing attachment on a food processor. But the easiest way is to use a chef's knife to thinly slice the cabbage. Start by cutting it in half and removing the stem. Then cut into wedges and thinly slice the wedges.

Can you make coleslaw with purple cabbage?

Yes, of course! However, we DO NOT recommend making a mayonnaise-based coleslaw with purple cabbage as that combination leads to a pinkish color coleslaw. Not very appetizing. Instead, use a vinaigrette for the dressing.

Purple Cabbage Slaw - The Real Recipes

Description

This Purple Cabbage Slaw is the perfect side dish for fish tacos, fried tofu and grilled chicken. It's a slaw without mayonnaise, instead featuring a light sesame and soy vinaigrette, crunchy vegetables, cilantro and peanuts.

Ingredients

Units Scale

1/4 cup olive oil
3 Tbsp. reduced-sodium soy sauce (or tamari)
3 Tbsp. rice vinegar
1 Tbsp. sesame oil
8 cups thinly sliced purple cabbage (from 1/2 medium cabbage)
2 cups matchstick cut carrots (from 3 medium carrots)
1 cup matchstick cut salad turnips (from 4 medium)
1/2 cup thinly sliced radishes (from 4 medium)
1/2 cup chopped fresh cilantro, plus more for serving
1/2 cup chopped lightly salted peanuts, plus more for serving

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Instructions

Whisk together in a large bowl the olive oil, soy sauce, rice vinegar and sesame oil until well combined. Add the sliced cabbage, carrots, turnips and radishes and toss well to combine. Let sit for 10 minutes.
Stir the mixture again to ensure the slaw is well coated in the sauce then add cilantro and gently toss. Add chopped peanuts and toss. Serve with more peanuts and cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 day.
To make ahead further, chop the vegetables and store in an airtight container in the refrigerator then make the dressing and store in a sperate container in the refrigerator. When ready to serving, toss the veggies in the dressing and add the cilantro and peanuts.
To add some heat, stir in minced jalapeno or serrano peppers and grated garlic into the dressing.
If you have a nut allergy, swap out the peanuts for sesame, pumpkin or sunflower seeds.

Prep Time: 10 min.
Cook Time: 0 min.
Category: Salads
Method: Mixing
Cuisine: American