I can’t even believe it… I completely forgot that I bought a head of purple cabbage late last week and I went ahead and purchased another one yesterday. That’s not usually a problem but there’s just the two of us living in the house now. Bruce does not know it yet but we are going to be eating an unusually large amount of purple cabbage in the next week. I guess it’s time for me to start getting creative and make tasty dishes so he does not notice my little mishap that occurred in the produce section yesterday…
Unlike my sweet husband, I love purple cabbage. It’s brightly colored and adds interest to many dishes. However, in my opinion, purple cabbage is one of those vegetables that is best served raw. Once cooked, the purple cabbage seems to lose its gorgeous color. So, that’s why I believe that purple cabbage does best in chopped up in salads or shredded in a slaw. My Asian Slaw is a perfect application for that beautifully colored cabbage. I like to toss freshly shredded purple cabbage with bright orange carrots, crunchy snow peas and a tangy Asian dressing that has a hint of peanut butter and sweet chili sauce. My Asian Slaw is quick and easy to make and my Asian dressing can easily be used as a salad dressing or a marinade. Word of advice, do what I should have done the next time you go to the grocery store…Make a list. Enjoy! Tessa
- 1/4 pound purple cabbage (sliced thin)
- 1/8 pound carrots (sliced into matchsticks)
- 1/8 pound snow peas (sliced thin on the bias)
- 2 Tbs Asian Dressing (see below)
- Garnish with fresh cilantro
Begin by making the Asian Dressing and set aside. Prepare your vegetables and place in a mixing bowl. Add dressing to taste, toss to coat well. Garnish with fresh cilantro. Serve immediately. Makes 2 gorgeous salads.
In a small bowl mix whisk together the following ingredients. Store in refrigerator in a jar with a tight fitting lid for about a week. Makes about 3/4 cup of a zesty salad dressing. Shake well before using. Enjoy!
- 1/4 cup seasoned rice vinegar
- 1/8 cup sweet chili sauce
- 1/8 cup mirin (sweet wine)
- 1 Tbs low sodium soy sauce
- 1 1/2 Tbs creamy peanut butter
- 1/2 tsp ground ginger
- juice of 1/2 lime