If you love vibrant colors, bold flavors, and a fresh twist on classic slaw, you are going to adore the Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe. This dish takes purple cabbage to a whole new level by grilling it to smoky perfection, then tossing it with crisp carrots, green onions, and a tangy vinaigrette that packs a punch—all without a single drop of mayo. It’s the perfect vegetarian side that’s as stunning on the plate as it is delicious in every bite.
Ingredients You'll Need
This recipe shines because of its simplicity and the harmony of each ingredient. Every element plays a vital role: the purple cabbage brings vibrant color and a satisfying crunch, the carrots add sweetness and texture, while the green onion and toasted sesame seeds contribute bursts of fresh and nutty flavor. The vinaigrette pulls it all together with bright acidity and a touch of spice.
- ½ medium purple cabbage: Choose one about 1 to 1 ½ pounds (450-680 grams) for the best texture and color impact.
- ½ cup julienne carrots: Adds sweetness and a crisp bite that contrasts nicely with the smoky cabbage.
- ¼ cup green onions, chopped: Provides a sharp, fresh note throughout the dish.
- 1 tablespoon olive oil: Essential for grilling and helping the cabbage caramelize beautifully.
- Salt and pepper to taste: Enhances all the natural flavors without overpowering them.
- 1 tablespoon toasted sesame seeds: Introduce a delicate nuttiness and extra crunch to every forkful.
- Vinaigrette Dressing: A zesty mixture of lemon juice, Dijon mustard, minced green onion, sugar, salt, pepper, and olive oil that perfectly balances smoky and fresh.
How to Make Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe
Step 1: Heat Your Grill
Start by heating your grill to medium-high or high, around 450°F (232°C). This level of heat is just right to char the cabbage without turning it bitter. If you have a grill basket, spray it lightly with oil and place it on a pan—this tool makes handling the slaw so much easier as it cooks.
Step 2: Prepare and Grill the Cabbage
Slice the cabbage thinly by placing the half cabbage flat-side down and cutting into thin strips, then slicing those strips again for a fine julienne effect. Place the cabbage in your grill basket and drizzle with olive oil, then sprinkle with salt and pepper. Toss everything so it is evenly coated. Grill covered for about 5 minutes, then stir and grill for another 3 to 6 minutes based on how much char and softness you want. Remove and let cool slightly.
Step 3: Whip Up the Vinaigrette
While your cabbage is grilling, combine all the vinaigrette ingredients in a jar with a tight lid and shake vigorously. Or whisk the lemon juice, Dijon, minced green onion, sugar, salt, and pepper, and then slowly whisk in the olive oil to emulsify the dressing. This tangy vinaigrette is what makes the slaw pop with flavor.
Step 4: Assemble Your Slaw
In a medium bowl, combine the grilled cabbage, julienne carrots, chopped green onions, and toasted sesame seeds. Pour in about 3 tablespoons of the vinaigrette and toss gently but thoroughly. Taste and adjust with more dressing, salt, or pepper as you like. Garnish with additional green onions and sesame seeds before serving warm or at room temperature for maximum flavor.
How to Serve Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe
Garnishes
Fresh garnishes can elevate this dish even more. Sprinkle extra chopped green onions or toasted sesame seeds on top right before serving to add a fresh crunch and vibrant look that truly shines with the purple cabbage’s deep hues.
Side Dishes
This slaw pairs beautifully with grilled proteins like chicken, fish, or tofu but also shines as a stand-alone side at summer barbecues or potlucks. Its bold smoke and acidity can cut through rich, creamy dishes or accompany spicy grilled fare perfectly.
Creative Ways to Present
Want to spruce things up? Serve the Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe inside lettuce cups for a fun appetizer. Or layer it in a mason jar alongside quinoa and chickpeas for a colorful, portable lunch. The striking purple hues make it an eye-catching addition to any platter.
Make Ahead and Storage
Storing Leftovers
This recipe tastes best fresh or served the same day to keep its vibrant color and crisp texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Expect the cabbage to soften and slightly lose its bright color over time.
Freezing
Because of the fresh vegetables and delicate vinaigrette, freezing is not recommended for the Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe. Freezing will alter the texture and flavor negatively.
Reheating
If you prefer to enjoy the slaw warm, gently reheat it in a skillet over low heat just until warmed through. Avoid microwaving if possible, as this can make the cabbage soggy. Alternatively, serve at room temperature for the best texture experience.
FAQs
Can I use green cabbage instead of purple cabbage?
Yes, you absolutely can! The recipe even works well with a mix of green and purple cabbage if you want a colorful twist. Just keep in mind the flavor will be slightly milder without the natural sweetness and earthiness of purple cabbage.
Do I need a grill basket to make this dish?
A grill basket is very helpful for managing the small cabbage pieces easily, but if you don’t have one, you can cut the cabbage into wedges, leaving the core intact, then grill directly on the grill grates. After grilling, chop it into slaw.
Is this recipe vegan and vegetarian?
Yes! This Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe is 100% vegan and vegetarian, making it a perfect side dish for everyone at the table, no matter their dietary preferences.
Can I prepare the vinaigrette ahead of time?
Absolutely. The vinaigrette can be made a few hours or even a day in advance. Store it in the refrigerator and give it a good shake or stir before adding to your slaw to recombine the ingredients.
What can I substitute for sesame seeds if I don’t have them?
If sesame seeds are not your thing or you don’t have any on hand, feel free to use toasted chopped nuts like almonds or walnuts for a similar crunch, or simply leave them out altogether. The slaw will still be delicious.
Final Thoughts
This Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe is one of those dishes that feels fancy but comes together effortlessly. Its bright colors, smoky grilled flavor, and fresh, zesty dressing make it an instant favorite for any meal or occasion. I can’t wait for you to try it and watch it become a staple in your kitchen just like it did in mine!
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Grilled Purple Cabbage Slaw (Bold & Beautiful) Recipe
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Grilled Purple Cabbage Slaw is a vibrant and flavorful vegetarian side dish that transforms simple purple cabbage on the grill into a smoky, colorful coleslaw without any mayonnaise. Featuring grilled cabbage, fresh julienne carrots, green onions, and toasted sesame seeds, all tossed in a tangy lemon Dijon vinaigrette, this dish is perfect served warm or at room temperature and adds a bold, healthy twist to any meal.
Ingredients
Slaw
- ½ medium purple cabbage (about 1 to 1 ½ pounds / 450-680 grams)
- ½ cup julienne carrots (or use matchstick carrots for shortcut)
- ¼ cup green onions, chopped (~2 green onions)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon toasted sesame seeds (or more to taste)
- Garnish: additional chopped green onions
Vinaigrette Dressing
- 2 tablespoons lemon juice (about 1 lemon)
- 2 ½ teaspoons Dijon mustard
- 1 tablespoon minced green onion
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Heat Grill: Preheat your grill to medium-high or high heat, about 450°F (232°C). Lightly spray a grill basket with oil and place it on the grill. This keeps the cabbage contained and allows easy flipping.
- Prepare and Grill Cabbage: Slice the half cabbage thinly by first laying it flat side down, cutting into thin slices, then slicing those slices thinly again. Place the cabbage in the grill basket, drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat. Put the grill basket on the preheated grill, cover, and cook for 5 minutes. Stir the cabbage, then cook for an additional 3 to 6 minutes depending on your preferred char level and desired cabbage texture—softer or crunchy. Remove the grilled cabbage from the grill and set aside.
- Make Vinaigrette: While the cabbage is grilling, combine lemon juice, Dijon mustard, minced green onion, sugar, salt, and black pepper in a sealed container. Shake well until mixed thoroughly. Alternatively, whisk all ingredients except olive oil, then slowly whisk in the olive oil until emulsified.
- Assemble Slaw: In a medium bowl, combine the grilled cabbage, julienne carrots, chopped green onions, and toasted sesame seeds. Add about 3 tablespoons of the vinaigrette and toss everything gently to combine. Taste and adjust dressing, salt, or pepper as desired. Garnish with additional green onions and toasted sesame seeds if desired. Serve warm or at room temperature. This slaw can be made ahead but is best served fresh.
Notes
- To toast sesame seeds: Heat a small pan over medium heat. Add sesame seeds and toast for 4-5 minutes, shaking the pan frequently to avoid burning, until seeds are light brown and fragrant.
- Grilling without a grill basket: Cut cabbage into wedges with the core intact, season with oil, salt, and pepper, grill both sides until softened but still with some bite, then chop into slaw pieces.
- Variations: Use green cabbage or a mix of green and purple cabbage. Substitute vinaigrette with Asian dressings or other favorite dressings. Add chopped red pepper or fresh parsley for extra color. Replace sesame seeds with toasted chopped nuts or omit them entirely.
- Make ahead tips: Best served fresh or the same day to maintain vibrant colors. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
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