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, or parsley
- 2 tablespoons mild vinegar (like apple cider, white wine, or rice vinegar) or lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown or Dijon mustard
- 1 teaspoon 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. Set aside to marinate for at least 10 minutes, then 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 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