Creamy, Tangy Purple Coleslaw
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
LOOK AT THAT COLOR!! Can you even? Nature is just so gorgeous!
I’m obsessed with this purple coleslaw. It’s my jam. I’ve been making coleslaw of the purple variety for years because I just love how beautiful it turns out!
This colelslaw is perfect as a side dish, on a taco, as part of a biscuit sandwich with smokey bbq pulled pork (ohhh yes), on my Baja Fish Taco Bowls, or even just as a topping/relish for a big salad! It’s so versatile.
I have to admit, I make this coleslaw a little different every time. So, take the recipe and play with it to your liking! Replace the cilantro with other herbs, replace the lime with lemon, forgo the mayo and go for a white wine vinegar base, or even give it some asian flair with some rice vinegar and sesame oil. The possibilities are endless.
I will say though that this variety is one of my favorites. I just love the combination of fresh lime juice, cilantro, and jalapeño. Plus you get this pretty, creamy light pink dressing at the bottom of the bowl. So great!!
For the mayonnaise in this recipe, I like to make my own. It’s SO simple to make. Really, you can do it in 30 seconds with an immersion blender. You can also use a food processor for the job, it will just take longer and you will have to drizzle the oil in slowly.
Just add 1/2 cup avocado oil or extra virgin olive oil, 2 egg yolks, and 1 Tbsp lime juice to a jar. Then use an immersion blender to blend it all up for about 20 seconds. And there you have it! Homemade mayo!
This is a lime version (and unsalted), so it’s perfect for this recipe. If you want a more versatile mayo (for other recipes), just replace the lime juice with lemon juice and be on your merry way! So easy. Oh yes, and you’ll want to add a pinch or two of salt to the mix. But for this recipe it’s best to use fresh lime juice and leave it unsalted.
You can use pre-made paleo mayo for this recipe, like the Primal Kitchen brand, but I do recommend making your own because it just tastes better. No offense to all pre-made paleo mayos, but I’ve just never been a fan.
Oh yeah, one last note/request: please don’t use bottled lime juice. Just don’t. The fresh ingredients in this recipe are really what makes it so special. Bottled lime juice will not give it the same fresh, tangy taste. Not to be bossy, but don’t do it…
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Creamy, Tangy Purple Coleslaw
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1 small head purple cabbage thinly sliced
- 1/2 large red onion thinly sliced
- 1 bunch cilantro finely chopped (with stems)
- 1 jalapeño minced
- 2 limes juiced & zested
- 1/2 cup paleo mayo for homemade, see recipe in text above
- 1 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
Instructions
- Combine all ingredients in a large mixing bowl.
- Mix well using your hands and massage the mixture for about 30 seconds to soften the cabbage a bit.
- Cover and refrigerate for at least 30 minutes before serving. This coleslaw is best after a few hours so that the flavors can combine. And it's actually even better the next day, so feel free to make it a day ahead of time!
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Notes
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