Tangy Purple Slaw
This purple slaw contains red cabbage is tossed in a light and tangy dressing of apple cider vinegar, a hint of maple syrup, and Dijon mustard. Unlike traditional coleslaws coated in heavy mayonnaise dressings, the vinegar-based dressing keeps the slaw light and vibrant while letting the cabbage stay crisp. Pairs well with any grilled meat or seafood.
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here
Ingredients
(see printable recipe card down below)
SERVINGS: 4 | Start to finish: 20 minutes
4 cups (360 g) shredded purple cabbage
2 cups (220 g) shredded carrots
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) pure maple syrup
1 tsp (5 g) Dijon mustard
¼ tsp (1.5 g) salt
¼ tsp (0.5 g) black pepper
3 tbsp (45 ml) extra virgin olive oil
2 tbsp (18 g) sesame seeds, pumpkin seeds, or sunflower seeds
How to Make This
In a large bowl, add the cabbage and carrots and toss
In a small bowl, whisk together the vinegar, maple syrup, mustard, salt, pepper and olive oil. Whisk vigorously for 30 seconds to combine
Pour the dressing over the slaw and toss again. Sprinkle with seeds and serve.
Real Talk: Purple Cabbage
Purple cabbage gets its color from anthocyanins — the same pigment compounds in blueberries and red wine that every wellness article mentions without explaining what they actually do. In the context of IR and perimenopause, anthocyanins have been studied for their ability to reduce inflammatory markers, improve insulin signaling, and support the gut microbiome which directly influences both hormone metabolism and blood sugar regulation.
Before You Go
This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story or start here .
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Purple Slaw
Ingredients
- 4 cups shredded purple cabbage
- 2 cups shredded carrots
- 2 tablespoons apple cider vinegar (I use Braggs)
- 1 tablespoon pure maple syrup (I use Crown)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sesame seeds, pumpkin seeds or sunflower seeds
Instructions
- In a large mixing bowl or serving bowl, combine the cabbage and carrots.
- In a small bowl, whisk together the vinegar, maple syrup, mustard, salt, pepper and olive oil. Whisk vigorously for 30 seconds to combine
- Pour the dressing over the slaw and toss to combine. Sprinkle with seeds and serve.
Nutrition Facts
Calories
128Fat (grams)
9 gSat. Fat (grams)
1 gCarbs (grams)
12 gFiber (grams)
3 gNet carbs
9 gSugar (grams)
6 gProtein (grams)
2 gSodium (milligrams)
249 mgCholesterol (grams)
0 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View disclaimer.
