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Best Coleslaw Recipe with Purple Cabbage, Crunchy Carrot and Pickled Pink Shallots

Our best coleslaw recipe is made with purple cabbage and pickled pink shallots and has more colour, texture and tang than the average coleslaw thanks to the crunchy cabbage and zingy pickles. This colourful coleslaw is a feast for the eyes and is as delicious as it looks. It’s a fantastic side for chicken schnitzel, burgers, sandwiches, and barbecued meats.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Dutch
Servings: 4
Calories: 131kcal
Author: Lara Dunston


  • 300 g white cabbage cored, shredded
  • 300 g purple cabbage cored, shredded
  • 300 g carrots peeled, shredded
  • 1 small purple shallot sliced, pickled
  • 1 bunch dill finely chopped
  • 2 tbsp creamy mayonnaise
  • 1 tsp wholegrain grain mustard
  • 2 tbsp white wine vinegar
  • ½ tsp sea salt
  • ½ tsp white pepper
  • ½ tsp fine sugar optional


  • After shredding your vegetables and finely chopping your dill, transfer the veggies and herbs to a big mixing bowl and combine them well.
  • Make your coleslaw dressing in a measuring jug with spout, by combining the creamy mayonnaise, wholegrain grain mustard, white wine vinegar, sea salt, and white pepper. Stir together well, then taste and adjust for your palate. If it’s not creamy enough for you, add a little more mayonnaise. If it’s too sharp, add the optional sugar. Stir again well to combine.
  • Pour the coleslaw dressing over the vegetables, thoroughly combine, and serve immediately. If you prefer a softer coleslaw, refrigerate for half an hour or so to let the cabbage soften a little and the flavours meld.


Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 441mg | Potassium: 579mg | Fiber: 6g | Sugar: 10g | Vitamin A: 13465IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 1mg