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We ate well and cheaply and drank well and cheaply and slept well and warm together and loved each other. - E.H.

Tuesday, October 18, 2011

Purple Cabbage Salad

I'm a little wary of coleslaws. Perhaps it's unfair, but it's true. Maybe it's the fact that so many coleslaws are ruined by the copious amounts of mayonaise people add, (a plight shared by potato salad) but this cabbage salad won my heart. Its vegan, and colourful, and delicious. And did I mention toasted almonds? And currents? And that it lasts all week, and makes a great lunch? It's pretty much perfect, in my books.

I first found this recipe on Vegan Yum Yum - pretty much my favorite vegan cooking blog out there, although sadly, it looks like you can only access cached versions of the website. So by posting this recipe here, maybe I'm saving it from the ether?

Purple Cabbage Salad with Currants, Carrots, and Almonds

Makes 4-6 Servings

1 Small Head Purple Cabbage, about the size of a softball
4 Carrots, shredded
Sliced or Slivered Almonds, toasted
Dried Currants or Raisins

2 Tbs Balsamic Vinegar
4 Tbs Seasoned Rice Vinegar
2 Tbs Water
1/2 tsp Salt
1/2 tsp Sugar
2 tsp Maple Syrup
4 Tbs Canola Oil

Combine and mix all the ingredients for the dressing. Remove any dry looking outer leaves from the cabbage, and finely shred the rest. A knife works just fine for this, but I also like using a hand held peeler - a trick I learned travelling in Poland, where they know everything there is to know about cabbage. It shreds the cabbage much finer then you can with a knife, which is nice for those of us who don't have a mandolin. Add as many toasted almonds, currents or raisins as you like - I like lots.


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