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.
This looks awesome! Thanks for this recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!