Purple Cabbage Citrus Slaw
This light and fresh Purple Cabbage Citrus Slaw made without mayonnaise is is a delicious and vibrant coleslaw perfect for topping pulled pork sandwiches!
Servings: 8
Equipment
Ingredients
- 1 head purple cabbage outer leaves remove and finely shredded
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1/2 cup olive oil
- 3 tablespoons lemon juice or lime juice
- 1/2 teaspoon celery seeds
- freshly ground pepper to taste
Instructions
- Toss 1 head purple cabbage with 1/4 cup granulated sugar and half of 2 teaspoons kosher salt and allow to sit in colander for 1-4 hours. Discard any liquid that is created.
- Whisk 1/2 cup olive oil, 3 tablespoons lemon juice (or lime, if using) juice, 1/2 teaspoon celery seeds, remaining salt, and freshly ground pepper (if desired) in large bowl. Add cabbage and toss to coat. Chill 1 hour or up to 3 days.
Notes
- To finely shred the cabbage, use a mandolin, spiralizer, or food processor
- As the cabbage sits in the sugar and salt, toss it every so often to help distribute the ingredients and release the liquid quicker
- Coleslaw is best served, in my opinion, on the first day as it will continue to release liquid until consumed
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Sodium: 610mg | Potassium: 261mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1170IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 1mg