Sweet and Savory Citrus Purple Coleslaw

A colorful medley of cabbage, carrots, green onions, and pumpkin seeds tossed in a sweet, savory, and citrusy homemade vinaigrette.

Course Salad

Cuisine European

Prep Time 15

Refrigeration Time 1

Total Time 1 15

Servings servings

Calories 150kcal

Author Amee

16 oz shredded purple cabbage (1 small head)
3 carrots grated
⅓ cup chopped scallions
¼ cup raw sprouted pumpkin seeds pine nuts, almonds, pecans, and walnuts are also great here!
4 tablespoon coconut sugar you can also use a brown sugar substitute or regular brown sugar
⅓ cup red wine vinegar
½ cup avocado oil or olive oil
3 tablespoon orange juice
1 vegetable or chicken-flavor bouillon cube or 1 teaspoon roasted chicken base, one small packet of liquid concentrate, or 1 teaspoon dried consomme powder
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper

Remove the first couple outer layers of cabbage, wash and cut out the hard stem. Slice in half and then in quarters.
Slice thin strips of cabbage and place them into a large bowl.
Place the shredded cabbage, carrots, scallions, and pumpkin seeds into a large bowl.
In a jar or cruet, mix the coconut sugar, vinegar, orange juice, oil, bouillon cube (or chicken concentrate), garlic powder, salt, and pepper.
Close and shake until thoroughly mixed. You can also whisk the dressing in a bowl until combined.
Make sure that the bouillon is completely dissolved and pour the dressing over the salad.
Cover and refrigerate to let the flavors mix for at least 1 hour.
Can prepare early in the day or the day before serving. Toss well before serving, season with a little extra salt and pepper, if desired, and enjoy.

Slicing Tip-Instead of shredding the cabbage with a knife, use a mandoline slicer for evenly sliced red cabbage with consistent texture in every bite. You can also shred the cabbage in a food processor to your desired texture.
Time Saver- If you are planning to serve this purple coleslaw at a gathering, you can save time by tossing the dry coleslaw ingredients and dressing together early in the day, then keep it covered in the fridge until you're ready to serve.
Fruit & veggie add-ins - Transform this coleslaw into a purple cabbage salad with extra fruit and vegetables. Add green cabbage varieties, chopped kale, mandarin oranges, shredded apples, pears, kohlrabi, brussels sprouts, turnips, etc. Thinly sliced red bell pepper (or any color) also complements this coleslaw well. Dried cranberries are also great in this sweet-savory combo.
Make it spicy - To add a fiery flavor, you can add thin slices of jalapeno with the spine and seeds removed. You can also add heat to the dressing with a pinch of smoked paprika, red pepper flakes, or cayenne.
Fresh herbs - Garnish your purple salad with freshly chopped herbs like parsley, cilantro, dill, or tarragon to enhance flavors and improve the presentation.