11 Delicious Purple Cabbage Salad Recipes

Oh, the vibrant hues and crisp textures of purple cabbage can transform any salad from mundane to magnificent! Whether you’re craving something light and refreshing or rich and hearty, our roundup of 11 Delicious Purple Cabbage Salad Recipes has something to tantalize your taste buds. Perfect for any season, these salads are not just a feast for the eyes but a celebration of flavors. Let’s dive into the colorful world of purple cabbage salads!

Crunchy Purple Cabbage and Apple Salad

Mmm, there’s something about the crunch of fresh vegetables that just makes a salad feel alive. Today, I’m sharing a recipe that’s been a game-changer for my summer lunches—Crunchy Purple Cabbage and Apple Salad. It’s a vibrant mix that’s as pleasing to the eye as it is to the palate, and I love how the sweetness of the apples plays off the peppery cabbage.

Ingredients

• 2 cups thinly sliced purple cabbage
• 1 large Granny Smith apple, julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted walnuts, roughly chopped
• 2 oz crumbled goat cheese

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and julienned Granny Smith apple.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cabbage and apple mixture, tossing gently to ensure even coating. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Add the toasted walnuts and crumbled goat cheese to the salad, tossing lightly to distribute evenly. Tip: Toasting the walnuts enhances their nutty flavor and adds a delightful crunch.
5. Serve immediately or chill in the refrigerator for up to 2 hours for a crisper texture. Tip: For an extra touch of elegance, serve the salad on a platter garnished with apple slices and a sprinkle of additional goat cheese.

You’ll love the contrast of textures in this salad—the crispness of the cabbage, the juiciness of the apple, and the creaminess of the goat cheese. It’s a symphony of flavors that’s perfect for a light lunch or as a refreshing side dish at your next barbecue.

Spicy Purple Cabbage Slaw with Lime Dressing

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they pack a punch of flavor and color. This Spicy Purple Cabbage Slaw with Lime Dressing is no exception, a vibrant side that’s become a staple at my summer gatherings.

Ingredients

• 1 small head purple cabbage, finely shredded (about 4 cups)
• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. In a large mixing bowl, combine the shredded purple cabbage and sea salt. Massage the cabbage with your hands for 1 minute to soften slightly.
2. In a small bowl, whisk together the lime juice, extra-virgin olive oil, honey, and crushed red pepper flakes until emulsified.
3. Pour the dressing over the cabbage and toss to coat evenly. Let the slaw sit for 10 minutes to allow the flavors to meld.
4. Add the roughly chopped cilantro leaves and toss once more before serving.

Great for those who love a crunch with a kick, this slaw offers a perfect balance of spicy, sweet, and tangy flavors. Serve it alongside grilled meats or as a bold topping for fish tacos to elevate your meal.

Purple Cabbage and Quinoa Salad with Lemon Tahini Dressing

Mondays are my day to reset, and what better way to start the week than with a vibrant, nutrient-packed salad that’s as pleasing to the eye as it is to the palate. I stumbled upon this combination during a summer farmers’ market visit, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 2 cups purple cabbage, thinly sliced
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While quinoa cooks, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, cumin, and black pepper in a small bowl until smooth.
4. In a large mixing bowl, combine cooked quinoa, sliced purple cabbage, and chopped parsley. Drizzle with dressing and toss gently to coat evenly.
5. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Every bite of this salad offers a delightful crunch from the cabbage, a nutty richness from the quinoa, and a bright, tangy kick from the lemon tahini dressing. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, satisfying lunch.

Asian-Inspired Purple Cabbage Salad with Sesame Dressing

Now, I’ll let you in on a little secret: this Asian-Inspired Purple Cabbage Salad with Sesame Dressing is my go-to when I need something refreshing yet bursting with flavor. It’s the perfect blend of crunch and zest, and today, I’m sharing how you can whip it up in no time.

Ingredients

• 1 medium purple cabbage, thinly sliced (about 6 cups)
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp soy sauce
• 1/2 tsp ginger, freshly grated
• 1/4 cup sesame seeds, toasted
• 2 green onions, thinly sliced

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage, green onions, and toasted sesame seeds.
2. In a small bowl, whisk together the toasted sesame oil, rice vinegar, honey, soy sauce, and freshly grated ginger until well combined. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
3. Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated. Tip: Use your hands to massage the dressing into the cabbage for better absorption and a softer texture.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to deepen. Tip: For an extra crunch, add the toasted sesame seeds just before serving.

Great for a light lunch or as a vibrant side, this salad offers a delightful contrast between the crisp cabbage and the creamy, nutty dressing. Try serving it alongside grilled salmon or as a topping for tacos for an unexpected twist.

Purple Cabbage and Beetroot Salad with Feta Cheese

Last weekend, I found myself staring at a vibrant purple cabbage and some earthy beetroots at the farmers’ market, and instantly knew they were destined to become a salad. There’s something about the combination of crisp cabbage, sweet beetroots, and creamy feta that feels like a celebration of textures and flavors.

Ingredients

• 1 medium purple cabbage, thinly sliced
• 2 medium beetroots, peeled and julienned
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and julienned beetroots.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cabbage and beetroot mixture, tossing gently to ensure even coating. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Sprinkle the crumbled feta cheese over the top of the salad just before serving. Tip: For an extra burst of flavor, toast the feta lightly under a broiler for 1-2 minutes until slightly golden.
5. Serve the salad chilled or at room temperature. Tip: Garnish with a handful of toasted walnuts for added crunch and a nutty flavor.

So, this salad is a delightful play of crisp and creamy, with the sweetness of beetroots balancing the tanginess of the feta. Try serving it on a large platter with grilled chicken or fish for a complete meal that’s as beautiful as it is delicious.

Refreshing Purple Cabbage and Cucumber Salad

On a sweltering summer afternoon like today, I found myself craving something crisp, colorful, and utterly refreshing. That’s when I remembered this vibrant purple cabbage and cucumber salad I once had at a farmer’s market—it was love at first bite. Here’s how I recreate that magic in my kitchen, with a few personal twists.

Ingredients

• 1/2 medium purple cabbage, thinly sliced
• 1 English cucumber, julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp raw honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup toasted pumpkin seeds

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and julienned English cucumber.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, raw honey, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cabbage and cucumber, tossing gently to ensure every piece is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld beautifully.
4. Add the chopped fresh dill and toasted pumpkin seeds, tossing once more to distribute evenly. Tip: Toasting the pumpkin seeds enhances their nutty flavor, adding a delightful crunch.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance its refreshing quality. Tip: For an extra burst of color and flavor, consider adding thinly sliced radishes or apples before serving.

Zesty and vibrant, this salad is a symphony of textures—from the crisp cabbage to the juicy cucumber and crunchy pumpkin seeds. Serve it alongside grilled fish or chicken for a light summer meal, or enjoy it as a standalone dish for a quick, nutritious lunch.

Purple Cabbage Salad with Avocado and Corn

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as vibrant and nutritious as this one. Just last week, I whipped up this salad for a quick lunch, and it was so refreshing that I knew I had to share it with you all.

Ingredients

• 1 small purple cabbage, finely shredded
• 2 ripe avocados, diced
• 1 cup sweet corn kernels, freshly shucked
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. In a large mixing bowl, combine the shredded purple cabbage, diced avocados, and sweet corn kernels.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the cabbage to slightly soften.
4. Sprinkle the roughly chopped cilantro leaves over the salad as a final garnish. Tip: If you’re not a fan of cilantro, fresh parsley makes a great substitute.
5. Serve immediately, or refrigerate for up to 2 hours if you prefer a cooler salad. Tip: For an extra crunch, add a handful of toasted pumpkin seeds right before serving.

Zesty and vibrant, this salad is a feast for the senses with its crisp texture and creamy avocado bites. Try serving it alongside grilled fish or chicken for a complete meal that’s as beautiful as it is delicious.

Warm Purple Cabbage Salad with Bacon and Mustard Dressing

Over the years, I’ve come to appreciate the beauty of transforming simple ingredients into something extraordinary. This Warm Purple Cabbage Salad with Bacon and Mustard Dressing is a testament to that—a dish that’s as vibrant in flavor as it is in color. It’s the perfect blend of smoky, tangy, and sweet, with a crunch that keeps you coming back for more.

Ingredients

• 4 cups thinly sliced purple cabbage
• 6 oz thick-cut bacon, diced
• 1/4 cup apple cider vinegar
• 2 tbsp whole grain mustard
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
2. Add the olive oil to the skillet with the reserved bacon fat, warming over medium heat.
3. Increase the heat to medium-high and add the sliced purple cabbage, sautéing for 5 minutes until slightly wilted but still crisp.
4. In a small bowl, whisk together the apple cider vinegar, whole grain mustard, honey, salt, and pepper until well combined.
5. Pour the dressing over the cabbage in the skillet, tossing to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
6. Remove from heat and stir in the crispy bacon pieces.

Delight in the contrast of textures and flavors in this warm salad—the crispness of the cabbage, the smokiness of the bacon, and the tangy sweetness of the dressing. Serve it alongside a grilled pork chop or as a standout side at your next dinner party for a dish that’s sure to impress.

Purple Cabbage and Carrot Salad with Honey Mustard Dressing

Unbelievably vibrant and packed with crunch, this Purple Cabbage and Carrot Salad with Honey Mustard Dressing is my go-to when I need a quick, healthy side that doesn’t skimp on flavor. It’s a dish that reminds me of summer picnics and the joy of eating with your eyes first.

Ingredients

• 1/2 medium purple cabbage, thinly sliced
• 2 large carrots, julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp raw honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and julienned carrots.
2. In a small bowl, whisk together the extra-virgin olive oil, raw honey, Dijon mustard, and apple cider vinegar until emulsified.
3. Season the dressing with sea salt and freshly ground black pepper, adjusting to achieve a balanced flavor.
4. Pour the dressing over the cabbage and carrot mixture, tossing gently to ensure even coating.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld and the vegetables to slightly soften.

Yield a salad that’s a symphony of textures, from the crisp cabbage to the tender carrots, all tied together with the sweet and tangy honey mustard dressing. Try serving it alongside grilled chicken or as a colorful bed for your favorite protein.

Purple Cabbage Salad with Pomegranate and Walnuts

Never has a salad felt so much like a celebration on a plate as this vibrant Purple Cabbage Salad with Pomegranate and Walnuts. I stumbled upon this combination during a late summer farmers’ market visit, and it’s been a staple in my kitchen ever since, especially when I need a dish that’s as nutritious as it is colorful.

Ingredients

• 1 medium purple cabbage, finely shredded (about 6 cups)
• 1 cup pomegranate arils
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded purple cabbage, pomegranate arils, and toasted walnuts.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, sea salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage mixture and toss gently to ensure every piece is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld beautifully.
4. Adjust seasoning with additional salt and pepper if necessary, keeping in mind the natural sweetness of the pomegranate. Tip: For an extra crunch, add the walnuts just before serving to maintain their texture.
5. Serve the salad chilled or at room temperature. Tip: This salad pairs wonderfully with grilled meats or as a standalone light lunch.

Delightfully crisp and refreshing, this salad offers a perfect balance of sweet, tangy, and nutty flavors. The purple cabbage not only adds a stunning visual appeal but also a satisfying crunch that makes every bite a joy. Try serving it in individual mason jars for a portable and picturesque picnic option.

Simple Purple Cabbage and Radish Salad with Lemon Vinaigrette

During a recent farmers’ market visit, the vibrant hues of purple cabbage and radishes caught my eye, inspiring this refreshing salad. It’s a dish that balances crunch with zest, perfect for those sweltering summer days when you crave something light yet satisfying.

Ingredients

• 1 small head purple cabbage, thinly sliced
• 6 radishes, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and radishes.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, sea salt, and freshly ground black pepper until emulsified. Tip: For a smoother vinaigrette, gradually add the olive oil while whisking.
3. Pour the lemon vinaigrette over the cabbage and radishes. Tip: Use your hands to gently massage the dressing into the vegetables, which helps soften the cabbage slightly.
4. Toss the salad until all ingredients are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Unbelievably crisp and vibrant, this salad offers a delightful contrast of textures and a tangy kick from the lemon vinaigrette. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light lunch.

Conclusion

These 11 Delicious Purple Cabbage Salad Recipes offer a vibrant mix of flavors and textures to brighten any meal. Tantalizing and nutritious, they’re perfect for home cooks looking to add a colorful twist to their table. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!