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Pretty Purple Sweet Southern Coleslaw

by Amy Blevins 3 Comments

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I use a lot of red cabbage. I found out ages ago that red cabbage is one of the best ways to improve or replace certain liver enzymes. We make a purple cabbage risotto that is so very tasty and I’ve even been known to throw a chunk of red cabbage into the Vitamix when I am making a round of smoothies for the family. By far, my family’s favorite way to eat red cabbage is in our Pretty Purple Sweet Southern Coleslaw recipe which was adapted from the Sweet Southern Coleslaw recipe on Splendid Table.

Sweet Southern Pretty Purple Cole Slaw

The most significant change I made is the use of red cabbage which has a different flavor. This is balanced by the fact that red cabbages tend to be smaller, so the amount of cabbage used in my recipe is less than the original. I also have to admit that I do not actually scrape my tablespoons of sugar flat… Another small change is that occasionally we also add carrots.

Rough Chop Red Cabbage

I start out by either rough chopping, or grating a head of red cabbage and a handful of carrots (optional) in the food processor or by hand. You can’t tell in this picture, but I just put it all through the food processor at the same time. I don’t worry about grating the two ingredients separately. I usually just give it all a rough chop. Who wants to get out the food processor? Once the cabbage is grated or chopped, the rest is easy.

We often serve this coleslaw on top of Slow Cooker Pulled pork. The delicious acidity plays beautifully with the seasoned pork and barbecue sauce.

Purple Cole Slaw - Topping for Slow Cooker Pulled Pork.

 

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Pretty Purple Sweet Southern Coleslaw

Red Cabbage Cole Slaw
Print Recipe

★★★★★

5 from 1 reviews

  • Author: Amy Blevins

Ingredients

Scale
  • 2 Pounds Red Cabbage (Rough Chopped or Grated)
  • 1 Cup Carrots (Grated or peeled into pieces, optional)
  • 2–3 Tablespoons Sugar
  • 1/4 Cup Apple Cider Vinegar
  • 3/4 Cup Mayonnaise
  • 1 Teaspoon Coarse Kosher Salt

Instructions

  1. Rough chop or grate the cabbage and carrots.
  2. Add all of the remaining ingredients.
  3. Let it sit at room temperature for thirty minutes, chill for a couple hours if that is possible, or just serve it immediately if you must.

Did you make this recipe?

Share a photo and tag me @EncouragingMomsAtHome on Instagram or @MomFierce on Facebook and @AmyBlevins on Twitter — I can't wait to see!

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33 shares
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3 Comments
Homemaking, Recipes

About Amy Blevins

Amy lives with her husband and six beautiful children in Northern Virginia. Besides blogging, Amy enjoys homeschooling, hiking, reading, singing, teaching, and serving Jesus above all. Welcome.

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Dana says

    October 25, 2016 at 11:30 PM

    Just tried it and it is delicious, thanks! Chilling in the fridge, waiting for the second world series game party tomorrow night!

    Reply
    • Amy Blevins says

      October 25, 2016 at 11:42 PM

      We love this cole slaw and serve it pretty often! Just had it the other night with pulled pork actually. 🙂 Glad you enjoyed it!

      Reply
  2. Renee says

    August 27, 2018 at 10:27 AM

    Quick easy and delicious

    ★★★★★

    Reply

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