Did you know that coleslaw is from the Dutch word koolsla which literally means "cabbage salad". We simply just call it slaw, a common salad that consists of, no surprise there, finely shredded cabbage. Dressing for the slaw can either be mayonnaise, vinaigrette or even sour cream. Toppings for coleslaw come in many options like onions, Bacon, carrot, pineapple, bell peppers and even herbs. Coleslaw is eaten as a side dish that accompanies barbecued meats, French fries, fried chicken and sometimes even potato salad. You can even add coleslaw to hamburgers, top on sandwiches or layer in chili. And if you don't have cabbage you can always substitute with broccoli to make broccoli slaw! I had made pineapple coleslaw last year so today I chose to use purple cabbage instead, it gives the slaw a vibrant color and intense flavour. Purple or white cabbage, which is your favorite slaw?
INGREDIENTS
1 Purple Cabbage
2 Cups Carrots
1 Green Bell Pepper
1 Teaspoon Salt
3 Tablespoons Raisins
1 Lemon
1 Teaspoon Sugar
1/4 Cup Olive Oil
METHOD
Shred cabbage thinly
Grate carrots finely
Chop bell pepper into bite sized cubes
Add the cabbage, carrots and bell pepper in a large bowl
Add in the salt, sugar, raisins and mix well
Pour in the olive oil and toss to combine
Squeeze in the lemon juice, mix well and refrigerate a few minutes before serving
Delicious fresh and crunchy
PURPLE CABBAGE COLESLAW
Prep time: 10 minutes
Cook time: 0 Minutes
Total time: 10 Minutes
Yield: 1 Bowl
Ingredients
- 1 Purple Cabbage
- 2 Cups Carrots
- 1 Green Bell Pepper
- 1 Teaspoon Salt
- 3 Tablespoons Raisins
- 1 Lemon
- 1 Teaspoon Sugar
- 1/4 Cup Olive Oil
- Shred cabbage thinly
- Grate carrots finely
- Chop bell pepper into bite sized cubes
- Add the cabbage, carrots and bell pepper in a large bowl
- Add in the salt, sugar, raisins and mix well
- Pour in the olive oil and toss to combine
- Squeeze in the lemon juice, mix well and refrigerate a few minutes before serving
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