Cabbage is among the most underrated vegetables. And especially the purple variety.
It will always lend a touch of beauty to your dinner table.
Here, it takes the center of an Asian-influenced coleslaw, which swaps mayo for olive oil and a touch of sesame. A splash of rice vinegar adds some acid, while soy sauce creates a salty component.
And one of the best parts? The crunchy, salty peanuts on top, cut with the freshness of chopped cilantro.
- 1/2 med. purple cabbage, very thinly sliced, or shredded
- 1 carrot, shredded
- 1/2 cucumber, diced
- 1/2 cup cilantro, chopped
- 2 Tbsp. red onion, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1 1/2 Tbsp. sugar
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. salsa (or other salty, mildly spicy mechanism)
- 2 cloves garlic, minced
- 1 serrano chile, minced, or 1/8-1/4 tsp. dried crushed red pepper
- 2/3 cup roasted peanuts, chopped
- 2 scallions, chopped
- Toasted sesame oil, to drizzle (optional)
- In large bowl, toss together cabbage, carrot, cucumber, cilantro, and red onion.
- In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with peanuts and scallions, and serve, or allow a couple hours for flavors to marinade before garnishing.
- Before serving, taste, and determine if you'd wish to drizzle a little toasted sesame oil on top.