PURPLE CABBAGE SLAW
This purple cabbage slaw is absolutely stunning to look at. Snap peas, green onions, fresh lime juice, cumin, and coriander come together to create a crisp, bright, and delicious slaw. The days of soggy, mayo drowned, and sugar-laced coleslaw are over!
Aaron and I were invited over to our friends’ RV for dinner and we were asked to bring a veggie dish. They were serving “3-2-1” ribs, cooked for 6 hours on a smoker. So naturally, I thought of coleslaw to go with ribs. These weren’t your ordinary ribs, so I wasn’t going to make just any ordinary coleslaw…
Many of you know that I am a HUGE fan of using bagged, pre-shredded coleslaw mix. I get a giant bag at Sam’s club for under $2 that lasts me all week. But for this recipe, I wanted the beautiful color of deep purple cabbage. For this recipe, I used half of a head of cabbage. A full head of cabbage really goes a long way! It is extremely very budget-friendly. There is a slew of other advantages to keeping fresh cabbage around…It is nutrition, long-lasting in the refrigerator, low in pesticides (2019 clean-15!), anti-carcinogenic, and versatile. Use it in stir frys, hashes, soups, stews, rolls, tacos, salads, and more as a healthy staple in your meals. Cabbage is great for anyone trying to add in more veggies and/or lose weight. It is a low calorie and high-volume food, which is key for feeling satisfied while trying to limit caloric intake.
Another great benefit of this dish is that is is no cook. Just chop, season, and mix! This makes a great recipe when you are boondocking and limited on power or propane. You can make it ahead of time and bring to a potluck for a healthy crowd-pleaser. For more recipes using slaw check out my Asian Pork Burgers with Slaw, Eggroll in a Bowl, and Buffalo Shrimp Tacos.
Purple Cabbage Slaw
Ingredients
- ½ head purple cabbage core removed and shredded (20 oz)
- 9 oz snap peas sliced on a bias reserve about 10 peas to slice down the center seam to place as garnish
- 4 green onion stalks sliced on a bias 1 oz
- ½ jalapeno minced seeds removed (15 grams)
- 3 tbl olive oil 45 mL
- 5 tbl fresh squeezed lime juice 75 mL
- 2 tsp ground coriander
- 1 ½ tsp ground cumin
- 1 ½ tsp salt
- ½ tsp fresh cracked black pepper
Instructions
- In a small airtight container, combine the olive oil, lime juice, salt, pepper, cumin, and coriander. Mix vigorously until well combined.
- Place the shredded cabbage in a large mixing bowl along with the snap peas (reserving the garnish pieces), green onion, jalapeno, and dressing. Mix to combine and coat all of the vegetables with the dressing.
- Transfer to a serving bowl and garnish with the halved snap peas.
I’m planning to try this dish tomorrow! I love cabbage slaw! However, what could I use as a substitute for the jalapeño? We’re not good with strong spices! Thank you, and I love your videos!
Hey Pam! I’m so sorry I missed this comment. Hopefully, you enjoyed this recipe. I would just leave the jalapeno out and not put anything else in. There is still a good amount of seasoning from the other spices!