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  • Writer's pictureTracey

Purple Cabbage Coleslaw

Updated: Nov 19, 2020

I had the pleasure of hearing Dr. Terry Wahls speak a few years ago and was inspired to make her “9 cups a day” of vegetables a goal. Three of those cups should ideally come from sulfur rich veggies such as broccoli, garlic, cabbage and cauliflower. Another of those 3 cups should come from colorful plants like peppers, carrots and beets. The remaining three should come from greens. You can read more about her 9 cups daily protocol or check out her inspiring book and cookbook.

When I set out to find some new recipes to help me include this wide variety of vegetables, I found a recipe for coleslaw made with purple cabbage. I’m not a big coleslaw fan, but it looked pretty and I liked the idea, so I decided to try a version that I thought we might enjoy. It was a hit the first time I made it and I’ve since adapted it further to make the dressing egg-free for some of our friends. I hope this recipe inspires you to add even more variety to your daily veggies.



Purple Cabbage Coleslaw

Makes approximately 6 cups


  • 1 small head of purple cabbage

  • 3 average sized carrots

  • ¾ cup of mayonnaise* such as this, homemade, or this if you’re egg free

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 teaspoon celery salt

  • 1 teaspoon onion granules

  • ½ teaspoon sea salt


1. Rinse the cabbage and carrots and roughly chop them to fit inside the bowl of a food processor*. (I only peel my carrots if they are not organic.)

2. Fill your food processor with the cabbage and carrots and pulse until contents reach the desired size.

3. Into a large bowl, pour your chopped veggies and repeat the chopping process until all of the cabbage and carrots are chopped.

4. Into a 1 cup liquid measuring cup, put your mayonnaise, cider vinegar, maple syrup, celery salt, onion granules, and sea salt.

5. Stir to combine and pour over your cabbage and carrots.

6. Toss the veggies and dressing until well combined.

7. Store in and air tight container in the fridge and use within 2 days.


*Make sure to check the ingredient list on the jar of mayonnaise. We avoid soybean oil, even organic. Words like “natural flavors” and “citric acid” for example are often hidden terms for MSG (monosodium glutamate) or glutamate. You can read more about what glutamate is and why you'd want to avoid it here along with a list of other ingredients that are often hidden terms for MSG/glutamate.

*If you don’t want to mess with a food processor, grating or finely chopping the cabbage and carrots will work just fine.

*This coleslaw is really good when served fresh and even better the second day!


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