This amazing purple cabbage salad is bright, crunchy, and refreshing. You’ll love the combination of tangy dressing and olives that balance out the earthy vegetables!

 Purple Cabbage salad in a serving bowl.

This purple cabbage salad recipe might have a slightly unexpected mix of ingredients (AKA pimento stuffed olives), but it’s truly one of my all-time favorites. The way everything comes together — the crunch of the shredded cabbage with the cumin in the dressing, is so good. And the olives… I’m usually not even an olive person, but in this crunchy salad, they work magnificently.

Purple cabbage salad is sort of like a sister to the traditional coleslaw, except without mayo and with a few new ingredients and flavors mixed in. If you don’t know what to do with purple cabbage, and you’re looking for any recipes with purple cabbage, this one is a must try. I personally think that if you try any salad on the Momsdish website, this one should absolutely be in the top 5. No joke!

Red Cabbage Salad Video

How to Make Purple Cabbage Salad

This purple cabbage recipe requires you to chop up all the veggies and toss them in a homemade salad dressing. That’s pretty much it!

  • Make the dressing: In a small bowl, whisk the oil, white wine vinegar, salt, cumin, minced garlic, and black pepper together. Set the dressing aside.
  • Prepare the veggies: Shred the cabbage thinly, dice the onions, and cut the tomatoes and olives into halves.
  • Assemble the salad: Place all the veggies in a large bowl, then pour and stir the dressing with the rest of the ingredients. Enjoy!

Serving suggestion: I typically serve purple cabbage salad as a side dish with lamb shoulder chop and creamy mashed potatoes. You can also use it to top a steak sandwich or in tacos for crunch and a tangy contrast.

Three Salad Tips

I’ve made this purple cabbage slaw/salad so many times, I could probably do it in my sleep. Here are a few tips I’ve learned that make the process easier for me (and now, you!).

  • Enlist the help of a mandoline slicer: A mandoline slicer not only makes it easier to slice the cabbage, but it also ensures that the texture is perfectly consistent. It’s also faster than a sharp knife (even if it does require a smidge more cleanup).
  • Prep the veggies ahead of time: If you are whipping this salad up for a party, prepare the vegetables ahead of time and keep them sealed in airtight containers in the refrigerator prior to mixing together.
  • Whip up the dressing in advance: To cut down on prep work and get a more flavorful salad, prepare the dressing a day or two in advance and let it sit in the fridge in a small jar or any airtight container.

Storing the salad: Store the salad in the refrigerator for a couple days. For best results, keep the veggies (and dressing) separate until just ready to eat.

Purple Cabbage Dish Variations

Looking to tweak this salad to your specific taste buds? I’ve got a few different ways you can change it up.

  • Alter the dressing: If you like it spicy, add some red pepper flakes to the dressing. If you want it more tangy, whisk in a tablespoon of dijon mustard or fresh lemon juice.
  • Add crunch: For more texture and maximum crunch, mix in some slivered almonds, sunflower seeds, pumpkin seeds, or sesame seeds.
  • Toss in more veggies: Add whatever you want – minced green onions/scallions, shallots, carrots, or broccoli are all great vegetable additions.

Substitutions tip: If needed, substitute half the cabbage out with sliced kale.

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.