Wednesday, 12 April 2017

Crimson Coleslaw

I am going through a purple patch, if that is how I may describe months of purple cabbage always in my fridge and often in my meals.  While I often buy cabbage, it is usually the green type and is often in the background of a stew or fried for a side dish.  The purple or red cabbage has been featured far more both in salads and sandwiches.  It is beautiful to look at and good for you too.

Often I just made some coleslaw as a side dish.  A bottle of coleslaw dressing in the fridge makes this quick and easy. Together with some baby spinach this has often been an easy way of increasing the vegies in our dinner. 

On the weekend the weather was so rotten that a planned group trip to the Pentridge Festival morphed into a games afternoon at a friend's place.  I baked bread and made coleslaw.  As I was low on my bottle of dressing, I decided to have a go at making a dressing.  As I had vegannaise, I made it vegan.  I played around with the flavours until it seemed right.

It was a most enjoyable salad.  Not terribly sweet but tasty.  I love the fresh crunch of the vegies too.  Eating a pile of this salad is easy.  It went well with the bread, little cheese pastries and dips before we started on the serious business of Scrabble and Uno.

I am sending this salad to No Croutons Required and Healthy Vegan Fridays.

More cabbage in salads on Green Gourmet Giraffe:
Asian napa cabbage salad (gf, v)
Cabbage salad with lime and mustard dressing (gf, v)
Cranberry and mustard coleslaw (gf, v)
Rainbow salad with orange and sesame dressing (gf, v)
Roasted broccoli and apple salad (gf, v)
Spicy peanut and lime coleslaw (gf, v)

Crimson Coleslaw
Adapted from taste.com.au
serves 6-8 as a side dish

1/4 large purple/red cabbage
1 large carrot
1/2 red capsicum
1 spring onion*
6 tbsp mayonnaise*
2 tbsp lemon juice
1 tbsp mustard
1 tsp maple syrup

Finely slice the cabbage, capsicum and spring onion.  Grate the carrot.  Mix the remaining ingredients together and toss well through the cabbage.  Best eaten fresh or at least by the end of the day.  If you want it for the following day, you can prepare the vegies and dressing ahead of time

NOTES: My cabbage weighed about 300g.  You can do this with green cabbage but purple cabbage is much prettier.  You could slice the vegies with a food processor or mandolin but I find it easier to just use a large chef's knife.  You can use a regular mayonnaise - I used Vegannaise which made the salad vegan.  I didn't have a spring onion (which I have been using in other coleslaws) so I added 1/2 tsp of dried onion flakes instead.  Using the whites of the spring onion keeps the red colour.

On the stereo:
Saint Low - self titled

7 comments:

  1. You are so right that a head of purple cabbage is a great thing to have in the vegetable drawer of your fridge!

    Creamy mayo-type dressings are good, but a vinaigrette dressing on shredded cabbage with or without the other vegetables is good too. I'm sure you have that one nailed already. I like to add caraway seeds as well.

    best... mae at maefood.blogspot.com

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  2. Spooky! I've been equally enjoying a purple patch, and about an hour ago I finished off the last of the purple cabbage I've been eating in a coleslaw. it was just made with oil and vinegar. There's a bit left in the fridge, so I'm going to follow you into the mayo version territory tomorrow!

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  3. I must admit, Johanna, pirple cabbage just seems to always taste better, lol...sounds like you make the best of both, the cabbage and the weather. LOVE the dressing ingredients, I wonder how yogurt would do as a sub for the mayo???

    Thank you so much for sharing, Johanna, hope all is well in your little corner of the world:)

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  4. Wasn't the weather disgusting on Sunday. I didn't go out at all that day - I spent my time in my own little bubble making Easter treats. This coleslaw looks delish, and of course the purple one tastes better!

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  5. In recent months i have been making coleslaw with purple cabbage and it has been finding its way into my home, i think it tastes better but also lifts whatever dish it is added to. You may remember my purple cabbage pizza and red cabbage pesto. Love the crimson!

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  6. I go through phases with purple cabbage too - once I start buying it, it seems to become a regular kitchen feature. You may inspire me to kickstart my own cycle (although the purple colouring with a baby may not go so well if I give any to Mini Bite - as I found when she got beetroot dip everywhere the other day!).

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  7. The purple cabbage is really pretty! I bet your slaw would be great for all the BBQs I'll be invited to with the summer approaching. I need to bring my own veg food because no one ever has any for me.

    Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

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