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5 from 1 vote
Purple Slaw with Turmeric Orange Vinaigrette
Prep Time
15 mins
Total Time
15 mins

A vivid late winter purple slaw made with purple cabbage, radicchio, and purple carrots and tossed with a fresh turmeric and orange vinaigrette.

Recipe Type: Side
Author: Brooklyn Supper
For the Vinaigrette
  • 2 tablespoons minced shallot
  • 1 teaspoon orange zest plus 2 tablespoons juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2- inch section fresh turmeric, peeled and finely grated
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
For the Purple Slaw
  • 3 cups red cabbage ribbons (about 1/3 a head)
  • 2 cups radicchio ribbons (about 1/2 a medium head)
  • 2 cups purple carrot matchsticks (about 3 medium carrots)
  • sea salt
  • 2 cups apple matchsticks (1 large apple)
  • 1 orange, peeled and cut into segments
  • 1/4 cup minced green onion
  1. To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.
  2. To assemble slaw, toss to combine cabbage, radicchio, and carrots with vinaigrette. Add sea salt to taste. Slaw will keep well sealed in the fridge for 3 days.
  3. Before serving, add sea salt to taste, and toss in apple matchsticks, orange segments, and green onions.