I have been remiss. I haven’t blogged any recipes lately. This evening for dinner we were grilling marinated chicken thighs and my neighbor had given me a beautiful head of purple cabbage so I decided to make coleslaw.
Here is the recipe:
Purple Cabbage Coleslaw
4 cups grated purple cabbage
1 cup grated carrots
1/2 grated large vidalia onion
6 heaping tablespoons mayonnaise
2 tablespoon prepared Dijon mustard
5 tablespoons organic cane sugar (Turbinado)
1/3 cup apple cider vinegar
2 tablespoons fresh minced dill
Freshly ground salt pepper, to taste
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
I read somewhere once that purple cabbage is really good for you. A super food full of antibiotics, vitamins, fiber, and other good stuff. I think it also makes a tastier coleslaw. I also add vidalia onion to my coleslaw and fresh dill to the dressing, which I think keeps it fresh and different.
First finely grate cabbage, carrots, and onion. My “Pro Tip” here is I put these vegetables into a fine mesh strainer after grating and set them over a bowl and press gently for some of the extra liquid to drain out.
Mix the cider vinegar, sugar, cumin together. Unless you want a grainy dressing, make sure the sugar is fully dissolved before proceeding and adding the mayonnaise, dijon mustard, olive oil, and fresh dill. Whisk the dressing together briskly and refrigerate for a few minutes.
Next put your veggies in a clean bowl and pour the dressing on top of it. Mix well and then use a little spoon to taste and adjust for salt and pepper as needed. I like fresh ground pepper in coleslaw.
Refrigerate at least an hour before serving.