Call it purple coleslaw or red cabbage slaw — either way, this spicy purple coleslaw is a colorful, zesty alternative to mayo-heavy versions. Crisp red cabbage and grated carrot get a bright dressing of olive oil and lime juice warmed by jalapeño and garlic. Add cumin for a tangy Mexican slaw variation that pairs beautifully with tacos, grilled meats, sandwiches, and BBQ plates.
For a Mexican-style slaw, stir a pinch of ground cumin and a little chili powder into the dressing. The result is a lively, tangy slaw well suited for fish tacos, pork sandwiches, burgers, or as a refreshing side salad with a hint of heat.
Bursting with color and crisp texture, this spicy purple coleslaw is a lighter, more adventurous take on the classic. Crunchy cabbage, shredded carrot, and fresh herbs tossed in a tangy lime and olive oil dressing make a versatile side that brightens any meal. Prepare it ahead so flavors can meld — it’s an easy make-ahead side that keeps well in the fridge.
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Is Coleslaw keto friendly?
Coleslaw can be keto friendly depending on the ingredients and dressing. Traditional coleslaw sometimes includes added sugar and a mayonnaise-based dressing, which increases carbs. This purple coleslaw uses olive oil and lime juice for a lighter, lower-carb dressing. To keep it keto, omit any added sweeteners and use minimal carrot or reduce the amount to lower total carbs.
Ingredients
Bright, fresh ingredients create this colorful and flavorful slaw.
- Red cabbage — choose a firm head with crisp leaves; thinly slice by knife or mandoline.
- Carrot — grated; use sparingly for lower-carb versions.
- Red onion — thinly sliced; green onion may be substituted.
- Cilantro — chopped; substitute flat-leaf parsley if preferred.
- Garlic — minced; add more cloves for a stronger garlic flavor.
- Jalapeño — deseeded and chopped for milder heat, or leave seeds for more spice.
- Lime juice — freshly squeezed for best flavor; lemon juice can be used instead.
- Olive oil — a good-quality extra virgin olive oil brightens the dressing.
- Salt and black pepper — to taste.
How to make spicy purple coleslaw
Step 1: Mix the dressing — whisk together olive oil, lime juice, minced garlic, salt and pepper. Add cumin or chili powder if you want a Mexican-inspired flavor.
Step 2: Prepare the vegetables — thinly slice the red cabbage, grate the carrot, finely slice the red onion, chop the cilantro and jalapeño.
Step 3: Combine — place the vegetables in a large bowl, pour the dressing over them, add the chopped herbs, and toss well to coat.
Step 4: Chill and serve — cover and refrigerate for at least 1 hour to let flavors meld. Toss again before serving and enjoy chilled.
Storage
Refrigerate the coleslaw promptly in an airtight container. For best quality, consume within 3–4 days. Before serving leftovers, stir the slaw to redistribute the dressing and refresh the texture. Note that the cabbage will soften over time, so it’s best eaten within a few days of preparation.
What to serve with spicy purple coleslaw
This slaw adds color, crunch, and bright acidity to many dishes. Suggested pairings include:
- Grilled chicken or steak — a simply seasoned grilled protein complements the tangy slaw.
- Tacos — especially fish or shrimp tacos, where the slaw adds freshness and texture.
- Grilled fish — salmon, trout, or tilapia pair nicely with the crisp slaw.
- Cauliflower rice — a low-carb side that works well for lighter meals.
- Veggie stir-fry — serve the slaw alongside a colorful medley of sautéed vegetables.
- Grilled vegetables — zucchini, eggplant, bell peppers, and asparagus make a tasty accompaniment.
- Lettuce wraps — use turkey or seasoned ground meat in lettuce cups and top with slaw for crunch.
More keto coleslaw recipes
If you like this slaw, try other variations such as keto dill pickle coleslaw, avocado lime coleslaw, feta lemon coleslaw, or coleslaw with lime and coriander. Each version swaps the dressing or mix-ins to create different flavor profiles while keeping the raw crunchy base.
Purple Coleslaw
Angela Coleby
10 mins
1 hr
1 hr 10 mins
Side Dish
American
8 servings
54 kcal
Metric measurements
If you prefer metric measurements, convert ingredient amounts to grams and milliliters when preparing the recipe.
Ingredients
- ½ head red cabbage, thinly sliced
- ¼ red onion, thinly sliced
- 1 medium carrot, grated
- 2 jalapeños, deseeded and chopped
- ½ cup cilantro, chopped
Dressing
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Make the dressing
- In a small bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper.
Assemble the slaw
- Thinly slice the red cabbage and place it in a large bowl.
- Add the grated carrot, sliced red onion, chopped cilantro, and chopped jalapeño. Toss to combine.
- Pour the dressing over the vegetable mixture and toss until evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled as a side dish or as a topping for tacos, sandwiches, or grilled meats.
Notes
Nutrition
The nutrition information is an estimate calculated from standard ingredient values and may vary depending on brands and portion sizes.
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