Sunday, August 19, 2012

Purple Cabbage Coleslaw. Gluten-free. Vegan


I think purple produce is beautiful; purple potatoes, purple cabbage, and plums are all among some of the best fruits and vegetables I can think of. Of course, their flavor doesn't really have anything to do with their color; my purple potato fries are just as delicious as regular Russet potato fries. But the novelty of eating Heirloom variety produce makes me feel like I'm doing something really right.

A few weeks ago we received some purple cabbage in our CSA share. Then, we went camping and life went by and suddenly I realized that purple cabbage was going to be a much different color in just a little while! Naturally, I immediately thought of making coleslaw, especially because we've had such an awesome heat wave here in the northwest that the thought of standing in front of a hot oven practically makes me cry.

This coleslaw is extremely simple and can, of course, be made with regular old cabbage as well. A trick for pineapple juice: if you just buy a can of pineapple bits and take out the bits, you've got the right amount of juice! Plus, you have the added bonus of putting the pineapple bits into the coleslaw after it's made for a little extra bite of sweetness.


This cabbage was seriously so pretty that I couldn't stop taking pictures of it!


Purple Cabbage Coleslaw

Ingredients:
1 small head of purple cabbage, shredded (you can do this by hand, or in your food processor, which is much easier!)
2 T. Vegenaise or other non-dairy mayonnaise
1 1/2 t. stone-ground mustard
2/3 c. pineapple juice
salt and pepper to taste

Method:

  1. Shred cabbage into a large bowl. In a small bowl, beat together Vegenaise, mustard and pineapple juice until well-mixed. Pour over coleslaw and add salt and pepper. 
  2. Toss the coleslaw a few times to get the cabbage doused with the sauce, then cover the bowl and refrigerate until ready to serve. 

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