Description
This 1-bowl purple cabbage slaw is a gorgeous side dish for almost anything – be it a summery bbq spread, holiday gathering, or just a Tuesday night dinner.
Ingredients
Scale
- 1/2 small head purple cabbage (about 3/4 pound), finely shredded* (about 5 cups)
- 1/4 teaspoon fine sea salt, plus more to taste
- 2 medium carrots (about 1/2 pound), peeled and grated* (about 2 cups)
- 2 tablespoons chopped dill, cilantro, and/or parsley
- 2 tablespoons mild vinegar (like apple cider, white wine, or champagne) or lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown or Dijon mustard
- 2 teaspoons maple syrup or honey
- Freshly ground black pepper, to taste
Instructions
- Place the cabbage in a large bowl and sprinkle with 1/4 teaspoon salt. Using your hands, massage vigorously until the cabbage softens and feels juicy, about 2 minutes.
- Add the remaining ingredients to the bowl and toss to coat well. Set aside to marinate for at least 10 minutes, then taste and adjust the seasonings if needed before serving.
Notes
- To speed up the cabbage shredding process, use your food processor with the shredding attachment.
- To grate carrots, use a regular box grater, the shredding attachment again, or invest in a julienne Y-peeler.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 80
- Fat: 4.7 g
- Carbohydrates: 7.8 g
- Fiber: 2.4 g
- Protein: 1 g
