This Whole30 Zesty Purple Cabbage Slaw makes a refreshing side for roast meats such as my Mojo Roast Pork Shoulder or any grilled dishes. It keeps well and actually improves if made ahead—prepare it a day before serving so the flavors meld and the cabbage softens slightly in the refrigerator.
This recipe is intentionally simple: toss the ingredients together, chill, and serve. A mandoline is helpful for achieving the fine, delicate texture that makes this slaw so pleasant. If you have one, use it to shave the cabbage very thin; if not, a sharp chef’s knife will do the job—though slicing by hand takes more effort.
If you aren’t following Whole30, a small drizzle of honey in the vinaigrette will balance the natural bitterness of the cabbage. The vinaigrette’s bright, citrusy acidity is my favorite part—it’s a welcome contrast to mayo-based coleslaws and pairs especially well with rich, fatty meats by cutting through the richness.
The recipe below is sized for half a large cabbage; doubling the ingredients to use a whole cabbage is easy and recommended if you want extras.
Give it a try and tell me how you liked it in the comments!
Cheers,
Ronny
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Whole30 Zesty Purple Cabbage Slaw
Ingredients
- ½ purple cabbage – finely shredded (mandoline recommended)
- ½ cup red onion – finely minced
- ½ cup fresh cilantro – finely chopped
- 1 jalapeño – deseeded and finely chopped
- ¼ cup toasted almonds – roughly chopped
- 1/2 cup freshly-squeezed orange juice
- zest of one lime
- juice of half a lime
- ¼ cup avocado oil
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
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Whisk together the orange juice, lime juice, lime zest, avocado oil, and apple cider vinegar. Season with salt and pepper and set the dressing aside.
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In a large bowl, combine the shredded purple cabbage, red onion, cilantro, and jalapeño. Pour the dressing over the vegetables and toss until evenly coated. Cover and refrigerate for at least one hour to let flavors meld and the cabbage soften. Taste and adjust seasoning if needed.
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Just before serving, sprinkle the chopped toasted almonds over the slaw for a crunchy finish.