A colorful, low-calorie coleslaw packed with vitamins and dietary fiber. Made without mayonnaise for a light taste, it includes quality fats from MCT oil or coconut oil. Great for meal prep and convenient as a side dish or salad lunch.

About This Recipe

Purple cabbage and carrot coleslaw is a beautiful dish that instantly brightens up the table. Our version is a refreshing type dressed with oil, apple cider vinegar, and lemon—no mayonnaise used. It’s perfect for those who want to eat plenty of vegetables, are watching their calories or fat intake, but still want to include good-quality fats. When we tried it, the crisp texture of the purple cabbage combined with the zesty lemon was surprisingly harmonious and very easy to enjoy.

Ingredients (Serves 2–3)

  • Carrot: half (about 100g)
  • Purple cabbage: 1/4 head (about 200g)
  • Onion: 1/4 (about 60–80g)
  • Radishes: 4–6
  • Basil: 3–4 leaves (or a small amount of Italian parsley)
  • Chicory (or leaf lettuce): 6–8 leaves
  • Lemon: half (juice only)
  • MCT oil or coconut oil: 2 tablespoons (olive oil is also fine)
  • Apple cider vinegar (or rice vinegar): 1 tablespoon
  • Sea salt: 1/4 teaspoon or more (adjust to taste)
  • Black pepper: a pinch (optional)
  • (Optional) Nuts such as walnuts or almonds: appropriate amount

How to Make

  1. Peel the carrot and julienne it thinly. Remove the core from the purple cabbage and finely shred it as well.
  2. Thinly slice the onion along the grain. If the sharpness bothers you, soak it in cold water for about 5 minutes, then drain well.
  3. Thinly slice the radishes. Cut the basil and chicory into thin strips (tear the chicory leaves into bite-sized pieces).
  4. Place the vegetables from steps 1–3 into a bowl, sprinkle sea salt over them, and gently massage them. Let sit for 5–10 minutes to soften. Lightly squeeze out any released moisture.
  5. In a separate small bowl, mix the lemon juice, oil, apple cider vinegar, and black pepper to make the dressing.
  6. Add the dressing to the vegetables from step 4 and toss to combine. Finally, fold in the basil and chicory gently. Top with crushed nuts if you like.
  7. Let the flavors meld for 10–20 minutes before serving for even better taste. Store in an airtight container in the refrigerator and consume within 2–3 days.

Nutritional and Health Benefits

Purple cabbage is rich in anthocyanins, antioxidants that help reduce inflammation and support anti-aging. Carrots provide plenty of beta-carotene, which converts to vitamin A to support eye health and immune function. Sulfur compounds in onions and radishes can promote blood flow and have antibacterial effects. Using MCT oil or coconut oil supplies a quick energy source similar to short-chain fatty acids, helping you feel fuller longer. By skipping mayonnaise, the calorie count stays low, and the dietary fiber helps moderate blood sugar spikes.

Tips for Variation

  • If you prefer a creamier texture, add 2 tablespoons of Greek yogurt for extra protein.
  • Add nuts like walnuts or almonds, or roasted pumpkin seeds for added texture and healthy fats.
  • Thin slices of apple bring a gentle sweetness and crunch.
  • Swap the dressing for olive oil and red wine vinegar to give it a Mediterranean flair.
  • For a more filling meal, top with boiled chicken or chickpeas for added satisfaction.

Summary

This coleslaw is simple, easy to prepare, and packed with color and nutrition. When we tried it, the tartness of the lemon and the richness of the oil enhanced the natural sweetness of the vegetables, creating a flavor that never gets boring. It's also great for making ahead, perfect as a side dish on busy days or as part of a packed lunch. Feel free to add your favorite ingredients and make this dish your own.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.