I had half a head left from a previous meal and I wasn’t going to let this wonderful item go to waste. I love coleslaw fervently. For me, creamy coleslaw can replace dessert when it’s made correctly. Unfortunately creamy coleslaw and I have had to end our love fair and now only have an occasional fling. Therefore, I have had to experiment with non-creamy versions. I love this non-creamy version. I found myself snacking on it all day long. I try my best to not munch all day, but this was too healthy to worry about the munching. The honey gives it just the right balance of sweetness to feel slightly indulgent.
One note though, within minutes, all the veggies started turning purple. First the radishes and the purple onion intensified their hue, then the carrots and green onions became interesting, slightly indescribable in color, but would look lovely as a wall paint. But the flavor just got better.
Purple Slaw with Honey-Lime Vinaigrette
- 1/2 head purple cabbage
- 1/2 cup carrots; chopped
- 1/4 cup red onions; thinly sliced
- 5 green onions; diced
- 8 radishes; thinly diced
- 2 limes; juiced (about 31/2 tbsp.)
- 11/2 tbsp . white wine vinegar
- 1 tbsp . honey
- Salt/pepper; to taste
Toss all the vegetables together in a large bowl. Set aside.
In a small bowl, quickly whisk all the vinaigrette ingredients together until emulsified.
Pour the vinaigrette over the veggies and make sure it is evenly coated.
Cover and chill until ready to serve (or you can serve it immediately.)