Poor cabbage, such a bad reputation because our grandmothers cooked it to oblivion. Its poor reputation is undeserved. I love the stuff. Raw, cooked, blanched, and in whatever form it takes. Corn beef and cabbage is a favorite but raw purple as a snack is divine.
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.
Ingredients
Slaw
- 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
Vinaigrette
- 2 limes; juiced (about 31/2 tbsp.)
- 11/2 tbsp . white wine vinegar
- 1 tbsp . honey
- Salt/pepper; to taste
Instructions
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Toss all the vegetables together in a large bowl. Set aside.
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In a small bowl, quickly whisk all the vinaigrette ingredients together until emulsified.
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Pour the vinaigrette over the veggies and make sure it is evenly coated.
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Cover and chill until ready to serve (or you can serve it immediately.)
22 Comments
Jessica @ Jessiker Bakes
August 5, 2014 at 7:20 amThis slaw is so pretty! I made one similar to this using daikon radishes over the weekend. Love your vinaigrette!
Michelle
August 5, 2014 at 2:41 pmJessica, I love daikon! What a wonderful idea.
Nicole
August 5, 2014 at 8:54 pmI don’t eat enough purple cabbage. I need to change that!
Michelle
August 6, 2014 at 12:59 amNicole, you should, even just a little bit. It’s really good for you. Or coat it in chocolate if need be! 😉
The Food Hunter
August 5, 2014 at 10:19 pmSuch beautiful colors
Michelle
August 6, 2014 at 1:00 amI agree. And colors are good for us! 🙂
Des @ Life's Ambrosia
August 5, 2014 at 11:40 pmI agree, cabbage definitely doesn’t get the love that it deserves but I adore it. I love how simple, yet delicious this looks!
Michelle
August 6, 2014 at 1:01 amThank you Des, I’m happy to know another loves it too.
Diane (Created by Diane)
August 6, 2014 at 12:10 amthis looks so pretty, I just have to make it
Michelle
August 6, 2014 at 1:03 amThank you Diane, I hope you enjoy it.
Kelly @ Tasating Page
August 21, 2014 at 9:41 amLove that this is vegan and gluten free, and looks delicious on top of that!
Michelle
August 25, 2014 at 2:33 pmIt really was delicious Kelly, it just proves delicious things can be utterly healthy.
Abigail
April 26, 2015 at 8:34 pmI love purple slaw! Love the flavor in your vinaigrette and with the vibrant colors and great textures here, too – it’s a sure winner!
Michelle
April 26, 2015 at 9:48 pmThank you Abigail. I really love this dish. Cant eat a bunch…guilt free.
Ashley @ Big Flavors from a Tiny Kitchen
April 27, 2015 at 7:15 amI absolutely looooove slaws in all of their forms. And I agree – you need to mix it up with some non-creamy ones occasionally. This one looks fantastic!
Michelle
April 27, 2015 at 11:26 pmThank you Ashley. I need to make another slaw.
Julia
April 27, 2015 at 8:52 amThis would be great on fish tacos!
Michelle
April 27, 2015 at 11:29 pmYes it would!
Mari
April 17, 2016 at 3:19 pmHi, I’m getting ready to make this but I have a question. About how many cups of cabbage do you think you use? The head I bought is kind of small and I’m not sure 1/2 a head will do it. Thanks.
Michelle De La Cerda
April 17, 2016 at 3:36 pmIf it is one of the really small ones, you could use a whole. Start with the half and just keep adding more until the dressing is clinging to the produce and not sitting in the bottom of the bowl.
Mari
April 22, 2016 at 2:07 pmWhile this is one visually gorgeous salad, it was disappointingly bland. It seemed like something important had been left out, even though I followed the recipe to a T. If not eaten the first day, the colors bleed, making it look less appetizing. I ended up feeding it to my chickens. Sorry, I really wanted to love this.
Michelle De La Cerda
April 22, 2016 at 2:18 pmMari, I am so sorry to hear that. The color bleeding I mentioned in the post. The natural purple color alters the food instantly, If you got the colors to hold up for a whole day, that was impressive. Same thing happens when I cook with berries, they color the rest of the food almost instantly. As far as bland, I am going to find my original recipe (I write them down on paper before getting them into the computer) to see if anything is amiss.