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Purple Cabbage Slaw with Cucumber & Dill

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Total Time: 15 minutes (plus marinating time)
  • Yield: Serves 6-8 1x
  • Category: Sides
  • Cuisine: Scandinavian


This bright and colourful mayo-free slaw is great stuffed into burgers and served on the side of barbecued meats.


  • 1/2 Head of Purple Cabbage
  • 1 Large Cucumber
  • 1 tbsp Fresh Chopped Dill
  • 60ml White Wine Vinegar
  • 1 tbsp Salt (the book lists Kosher Salt, I use French Fleur de Sel)
  • 2 tsp Granulated Sugar
  • 60ml Cold Water


  1. Cut out the solid white core from the cabbage and shred it as thinly as possible with a large sharp knife.
  2. Toss together with the dill and the cucumber, skin on and sliced into as thin slices as you can manage in a large bowl.
  3. In a smaller bowl whisk together the vinegar, water, salt and sugar until all of the sugar and salt has dissolved. Pour over the cabbage and toss.
  4. Set aside for at least an hour, tossing occasionally.