I grew up eating coleslaws made with green cabbage and a lot of mayonnaise. The cabbage often tasted bitter and I quickly decided I didn’t like cabbage or cabbage dishes. Fast forward a few (OK, more) years, and I discovered purple cabbage. People are probably most familiar with this deeply colored vegetable as an adornment to salads and other dishes but it is a delicious vegetable in its own right. Sweeter than green cabbage it turns a traditional coleslaw into a more sophisticated cousin. I like to add a bit of diced apple into the mix but you could substitute diced pear or even add raisins. A small amount of mayonnaise gives the slaw the creaminess it needs without overpowering the dish.
RED CABBAGE & CARROT SLAW
1 1/2 cups packed, thinly sliced purple cabbage
2 large carrots, peeled and shredded
1/2 cup tart green apple, diced
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Juice of 1 lime
Salt and pepper to taste
- Combine the cabbage, carrots, and apple in a large bowl.
- In a small bowl stir together the mayonnaise, mustard, and lime juice.
- Add the mayonnaise mixture to the cabbage and gently fold to combine.
- Season with salt and pepper and allow to sit for at least 15 minutes.