A refreshing sweet and sour coleslaw. This beautiful Hungarian Purple Cabbage Slaw has just 5 ingredients. Purple cabbage, a little onion, vinegar and salt, deliciously spiced with caraway seeds.
Ingredients
- purple (red) cabbage.
- onion.
- caraway seeds.
- vinegar.
- salt.
Take a look at the Recipe Card below for exact quantities.
How to make Purple Cabbage Coleslaw
- Prepare cabbage. Slice a small to medium sized cabbage thinly using either a large sharp knife or a mandolin. I think this coleslaw recipe works best with very thinly sliced cabbage. I love to use a mandolin as I find it really speeds up the process, and for me makes it easier to produce consistently wafer thin slices.
- Salt cabbage. Put the sliced cabbage (approximately 600g prepared weight) into a large bowl. Start by adding just 1 teaspoon of fine salt and gently mix into the cabbage. I find it easiest to use my hands to ensure the salt is thoroughly mixed through.
- Taste check and leave to salt. Check the taste of the cabbage to see if from a taste perspective it is salty enough. I generally find a second teaspoon of salt is needed. Leave the cabbage in the salt for about 20 to 30 minutes. Whilst the cabbage is salting, prepare the onion and dressing.
- Prepare the onion. Peel and grate a small onion or half a medium-sized onion. This should give roughly 1 tablespoon of grated onion (lightly packed).
- Prepare the caraway seeds. Measure out 1 tablespoon of caraway seeds and place on a board. Lightly bruise the seeds by crushing them with the back of a spoon or by rolling across them with a rolling pin, so that aroma of the seeds is released.
- Make the dressing. Put 100ml of vinegar, 1 teaspoon of sugar, the caraway seeds and grated onion into a small bowl. Mix thoroughly, stirring to help dissolve the sugar. Leave to stand at room temperature for about 10 minutes.
- Add dressing to cabbage. Add the dressing mixture to the salted cabbage and mix together. This delicious Purple Cabbage Slaw can be eaten straight away or kept for a day or two to allow the flavours to come together.
More Salad Recipes
📋 Recipe Card
Hungarian Purple Cabbage Slaw
Ingredients
- 1 small purple (red) cabbage (or ½ large cabbage) (approximately 600g prepared weight)
- 2 teaspoon salt
- 1 small onion (or ½ medium-sized onion) (to give roughly 1 tablespoon of grated onion (lightly packed))
- 1 teaspoon sugar
- 1 tablespoon caraway seeds
- 100 ml wine vinegar or cider vinegar
Instructions
- Prepare cabbage. Slice a small to medium sized cabbage thinly using either a large sharp knife or a mandolin. I think this coleslaw recipe works best with very thinly sliced cabbage. I love to use a mandolin as I find it really speeds up the process, and for me makes it easier to produce consistently wafer thin slices.
- Salt cabbage. Put the sliced cabbage (approximately 600g prepared weight) into a large bowl. Start by adding just 1 teaspoon of fine salt and gently mix into the cabbage. I find it easiest to use my hands to ensure the salt is thoroughly mixed through.
- Taste check and leave to salt. Check the taste of the cabbage to see if from a taste perspective it is salty enough. I generally find a second teaspoon of salt is needed. Leave the cabbage in the salt for about 20 to 30 minutes. Whilst the cabbage is salting, prepare the onion and dressing.
- Prepare the onion. Peel and grate a small onion or half a medium-sized onion. This should give roughly 1 tablespoon of grated onion (lightly packed).
- Prepare the caraway seeds. Measure out 1 tablespoon of caraway seeds and place on a board. Lightly bruise the seeds by crushing them with the back of a spoon or by rolling across them with a rolling pin, so that aroma of the seeds is released.
- Make the dressing. Put 100ml of vinegar, 1 teaspoon of sugar, the caraway seeds and grated onion into a small bowl. Mix thoroughly, stirring to help dissolve the sugar. Leave to stand at room temperature for about 10 minutes.
- Add dressing to cabbage. Add the dressing mixture to the salted cabbage and mix together. This delicious Purple Cabbage Slaw can be eaten straight away or kept for a day or two to allow the flavours to come together.
Tried this recipe?Let us know how it was!
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