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purple coleslaw with lemon dressing

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!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Sit time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 200kcal


  • 1 head purple cabbage outer leaves remove and finely shredded
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • ½ cup olive oil
  • 3 tablespoons lemon juice or lime juice
  • ½ teaspoon celery seeds
  • freshly ground pepper to taste


  • Toss cabbage with sugar and half of salt and allow to sit in colander for 1-4 hours. Discard any liquid that is created.
  • Whisk oil, lemon (or lime, if using) juice, celery seeds, remaining salt, and fresh ground pepper (if desired) in large bowl. Add cabbage and toss to coat. Chill 1 hour or up to 3 days.


  • 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


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