Add color to St. Patrick's Day with this mayo purple cabbage slaw. Creamy, tangy, slightly sweet, and perfect beside any meal!
This purple cabbage slaw came into my life through my sister's friend Mor, who seemed to carry a whole set of easy kitchen habits with her. Mor could open a fridge, pull out a cabbage, and within minutes there would be a bowl on the table that made everything else taste brighter. This slaw was one of those things.
She showed it to my sister first. Thin purple cabbage, salt, lemon, mayonnaise, a spoonful of silan. That was the whole recipe. We assumed it would be simple in flavor too. Then we tried it. The cabbage softened slightly from the salt, the lemon cut through the creamy dressing, and the silan added that deep sweetness that makes you reach for another forkful.
After that, my sister and I started making it every time Israeli food appeared in our kitchen. Falafel tucked into pita, shawarma plates, grilled chicken, anything that needed a sharp cabbage salad beside it.
Some of my strongest kitchen moments with my sister happened late at night. Our house grew very quiet after everyone went to sleep. The refrigerator hummed, the kitchen light stayed dim, and I would walk in thinking I was the only one awake.
Many nights the fridge door was already open. My sister would be standing there holding the container of cabbage slaw caught red handed.
We had very different personalities growing up, yet those quiet midnight kitchen visits became our little connection point. There was only a fork, a shared container of cabbage, and the fridge light glowing while we talked about small things.
Cabbage travels through many of the kitchens I cook from. Jewish, Russian, Ukrainian, and Israeli tables all find ways to use it. Sometimes I make a bowl of purple cabbage pickled mushroom salad, where mushrooms and cabbage soak up a tangy dressing that leans toward Eastern European flavors. Other days I keep a jar of quick pickled cabbage in the fridge for grain bowls or roasted vegetables. Even dishes like spicy tofu tacos feel brighter with cabbage piled on top.
This mayo purple cabbage slaw lives right in the middle of those traditions. It belongs beside falafel and shawarma, though it also finds its way onto other tables, too. If you love purple or red cabbage as much as I do, give this German braised red cabbage recipe a try. It feels comforting and perfect on a cold day.
And sometimes, late at night, I open the fridge and see the container waiting there, bringing me right back to that quiet kitchen and my sister standing there with a fork.
Ingredients
- Purple Cabbage - Purple cabbage forms the backbone of this slaw. Green cabbage can replace it if that is what you have, though purple cabbage gives a deeper color and a slightly earthier flavor. I usually reach for a small cabbage because it slices easily and fits into one bowl without overwhelming the dressing.
- Mayonnaise - Mayonnaise gives the slaw its creamy coating and rounds out the sharp edge of the lemon. Israeli cabbage salads often use a light mayonnaise dressing, especially in falafel stands where the slaw sits beside tahini and pickles. I prefer full-fat mayonnaise since it clings to the cabbage better and keeps the texture smooth after chilling. Greek yogurt can replace part of the mayo for a lighter dressing, though the flavor turns more tangy.
- Silan (Date Syrup) - Silan brings gentle sweetness and a deep caramel note that ties the lemon and mayonnaise together. It is widely used in Israeli cooking and pairs naturally with cabbage. If silan is hard to find, honey or maple syrup can replace it. Honey keeps the flavor closest to the original, while maple syrup adds a slightly deeper sweetness.
See the recipe card for full list and exact quantities.
How to Make Mayo Purple Cabbage Slaw Recipe
This Israeli style mayo purple cabbage coleslaw recipe relies on one simple technique that changes the texture of the cabbage completely: salting. The salt pulls out excess water, softens the cabbage slightly, and prepares it to absorb the lemon and dressing. Here's how to make this recipe:
Salt the Cabbage and Let It Rest
- Use your hands to toss and gently massage the cabbage so the salt coats every strand. At first, the cabbage will feel firm and slightly dry. After a minute of mixing, it begins to soften slightly.
- Leave the cabbage to rest for about 30 minutes. During this time, the salt pulls moisture out of the leaves. You will notice liquid collecting at the bottom of the bowl and the cabbage shrinking slightly in volume. The strands also become more flexible and easier to fold.
- If the cabbage still feels stiff and dry after resting, it usually means the slices were very thick. In that case, give the cabbage another gentle squeeze with your hands and let it sit for a few more minutes.
Drain and Squeeze the Cabbage Well
- Next comes the step that prevents watery slaw. Grab handfuls of cabbage and squeeze them firmly over the sink or bowl to remove as much remaining moisture as possible. The cabbage should feel soft, flexible, and slightly wrung out when finished.
- If this step is skipped or done lightly, the dressing later becomes thin and diluted. Properly squeezed cabbage absorbs the dressing instead of releasing extra water into it.
- Return the squeezed cabbage to a clean bowl.
Add the Dressing Ingredients
- The slaw should look lightly creamy rather than heavily dressed. Purple cabbage tends to release a little more moisture as it sits, so the mixture will loosen slightly later.
- Taste a small piece of cabbage at this stage. The lemon should feel bright, while the silan rounds the edges with a mild sweetness. If the cabbage still feels very stiff, mixing for another minute with your hands helps soften it further.
Refrigerate and Enjoy your Coleslaw
- During this resting time, the cabbage absorbs the dressing, and the lemon mellows slightly. The texture becomes more cohesive, and the color deepens into a glossy purple.
- The finished slaw should feel crisp yet flexible, creamy with a sharp lemon edge, and lightly sweet from the silan. This balance is what makes it work so well beside falafel, shawarma, grilled meats, or tucked into a pita.
Storage
Mayo purple cabbage slaw keeps well in the refrigerator for about 3 to 4 days. Store it in a tightly sealed container so the cabbage does not absorb other fridge odors. The cabbage continues to soften slightly as it sits, while the lemon and silan settle deeper into the strands. Before serving, stir the slaw once to redistribute the dressing. If a small amount of liquid collects at the bottom, simply mix it back in or drain a spoonful if you prefer a thicker texture.
This slaw actually benefits from a little resting time. Preparing it several hours ahead or even the day before serving allows the cabbage to absorb the dressing more fully. Freezing is not recommended for mayo-based cabbage slaw. Once thawed, the cabbage loses its crisp structure, and the mayonnaise can separate, leaving a watery dressing. For the best texture and flavor, keep this slaw refrigerated and enjoy it within a few days.
Top Tips
Slice the cabbage thinner than you think - thin cabbage strands change the texture of this slaw completely. Thick pieces stay stiff and resist the dressing, while very thin slices soften slightly during the salting stage and fold easily into pita or falafel. I usually cut the cabbage in half, remove the core, then slice across the leaves as finely as possible with a sharp knife. A mandoline works too, though I still prefer the control of a knife.
Squeeze the cabbage firmly after salting - many cabbage slaw recipes skip the squeezing step, which leads to watery dressing later. After the cabbage rests with salt, take a handful and squeeze it hard over the sink. The strands should feel flexible and slightly dry when returned to the bowl. This step keeps the mayonnaise coating the cabbage instead of thinning out.
Recipe
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Mayo Purple Cabbage Slaw
Equipment
- Sharp knife or mandoline for slicing cabbage
- Spoon
- Airtight container for refrigeration
Ingredients
- 1 small purple cabbage sliced thinly
- ¾ tablespoon salt
- 3 tablespoon mayo
- 3 tablespoon lemon juice
- 1 teaspoon silan
Instructions
Salt the cabbage
- Place thinly sliced purple cabbage in a large bowl. Sprinkle with ¾ tablespoon salt. Mix with your hands until the salt is evenly distributed. The cabbage should feel firm at first, then slightly soften.
Let it rest
- Leave the salted cabbage to sit for 30 minutes. During this time, the salt draws out water from the cabbage, softening the strands and concentrating flavor. You'll notice liquid pooling at the bottom and the cabbage shrinking slightly.
Drain and squeeze
- Pour off the liquid. Take handfuls of cabbage and squeeze firmly to remove as much water as possible. The cabbage should feel soft, flexible, and slightly dry. This step prevents watery slaw later.
Add dressing
- Add 3 tablespoons mayonnaise, 3 tablespoons lemon juice, and 1 teaspoon silan to the cabbage. Mix thoroughly so each strand is lightly coated. The slaw should look creamy but not overly wet.
Refrigerate and meld flavors
- Cover and refrigerate for 1 hour. The cabbage absorbs the dressing, lemon sharpness mellows, and silan sweetness deepens. Stir once before serving.
