Yesterday I wrote about my obsession with the lusciousness that is sweetened condensed milk.
Today I want to discuss another love of mine.
It’s crunchy, bright, a bit sweet, and adds a rainbow quality to dishes.
I adore it. The way it feels fresh and alive when you take a bite. There’s a sweetness to it that green cabbage doesn’t have.
And it’s really pretty to look at!
It’s PURPLE! My favorite color!
My kids claim to dislike cabbage…both green and purple.
Gigi saw a purple cabbage cut in half and marveled at its pattern work.
Then told me she still hated it.
It is quite an exquisite looking vegetable, don’t you think?
Now I don’t like cooked cabbage AT ALL!
Man-Farmer loves sauerkraut, but I find the odor and stringiness of it to be off-putting.
I prefer it raw.
Or shredded into a slaw.
And I enjoy either a vinegar or cream-based slaw dressing.
Then I eat it as a side or on a hot dog or nestled into a shrimp taco or on top of a spicy black bean burger.
I like using a mandoline to shred it. I do wish I had a bigger mandoline, one that stands itself up on the countertop, but I do achieve what I need with my hand-held version.
To make a slaw, first julienne some green cabbage..,
then julienne some purple cabbage.
Already there’s such a punch of color in this simple dish!
Grab a carrot or two and slice it thinly with your mandoline as well.
I like the fun circles that using the end of a whole carrot created with the mandoline.
Toss them all together in a large bowl.
To make a creamy slaw dressing…
In a small bowl, mix 1/4 cup mayo with 1/4 cup sour cream. Add salt and pepper to taste and squeeze the juice of 2-4 small limes (1-2 large limes) into mixture. I like a lot of zesty tart lime flavor in my slaw, so I usually add 4 small limes. You can also add some zest from the limes for more color. Stir together and pour over julienned vegetables right before serving.
I prefer my slaw to be crunchy, which is why I wait to dress the cabbage right before I eat it, but you can make this ahead of time and let the cabbage soften a bit in the creamy dressing in the fridge.