No added sugar and tons of flavor. My purple cabbage salad recipe is incredibly simple and that’s the beautiful thing about it!
If you’re looking for any even healthier cabbage salad, you will love my cucumber cabbage salad recipe!
When You Want Something With Crunch
Back in September we visited my husband’s family in Florida. During our stay, we had dinner at my sister in law’s house and she served this amazing purple cabbage salad. Because I’m a huge garlic and cabbage fanatic, this salad really hit the spot. It’s such a simple yet deliciously flavorful salad.
My favorite part about it is the crunchiness that the fresh cabbage and chopped pecans add. Now it’s become one of my favorite salads. I also served it at my daughters’ birthday party and my family absolutely loved it. Thank you Anna for graciously handing the recipe to this yummy salad!
This recipe was originally posted on Oct 31, 2017, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
How to make purple cabbage salad
There’s not much to it. You can make the sauce ahead of time and premix the salad ingredients for your week’s lunch prep.
Ingredients for purple cabbage salad
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 5 garlic cloves, grated or pressed
- 1 medium purple cabbage
- 1/4 cup fresh dill, chopped
- 1/2 cup pecans, chopped
- salt & pepper to taste
Here are the simple directions. The most difficult thing about this recipe is chopping up the cabbage.
1.) Make the Dressing
Begin by combining mayonnaise, sour cream, and garlic in a small bowl. This will be the dressing.
2.) Slice the Cabbage
Cut a medium purple cabbage into 4 equal wedges. Then slice the core off of each wedge. Slice each wedge into thin strips. You can see in the following pictures how I sliced the cabbage, I like having slivers in my salad instead of chunks.
3.) Mix all the ingredients together
Place the sliced cabbage into a large bowl. Then add the chopped pecans, dill, salt, pepper, and dressing. Combine until all the ingredients are well incorporated.
Isn’t it beautiful? It is ready to eat! This is an excellent source of protein and is naturally low carb! If you choose a sugar-free mayo, it’s Keto too.
How do you make this vegan?
Instead of a creamy dressing I made, make a vinaigrette. Use apple cider vinegar, dijon mustard, and olive oil. You can also throw in some slivers of carrots for more color and crunch.
- Combine mayonnaise, sour cream, and garlic in a small bowl. This will be the dressing.
- Cut a medium purple cabbage into 4 equal wedges. Then slice the core off of each wedge. Slice each each wedge into thin strips.
- Place the sliced cabbage into a large bowl. Add the chopped pecans, dill, salt, pepper, and dressing. Combine until all the ingredients are well incorporated.
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