I use a lot of red cabbage. I found out ages ago that red cabbage is one of the best ways to improve or replace certain liver enzymes. We make a purple cabbage risotto that is so very tasty and I’ve even been known to throw a chunk of red cabbage into the Vitamix when I am making a round of smoothies for the family. By far, my family’s favorite way to eat red cabbage is in our Pretty Purple Sweet Southern Coleslaw recipe which was adapted from the Sweet Southern Cole Slaw recipe on Splendid Table.
I made two significant changes in the addition of carrots and the use of red cabbage which has a different flavor. This is balanced by the fact that red cabbages tend to be smaller so the amount of cabbage used in my recipe is less then the original. I also have to admit that I do not actually scrape my tablespoons of sugar flat…
I start out by grating a head of red cabbage and a handful of carrots in the food processor or by hand. You can’t tell in this picture, but I just put it all through the food processor at the same time. I don’t worry about grating the two ingredients separately. I’ve even been known to just give it all a rough chop when the mood strikes. Once the cabbage is grated the rest easy.
Pretty Purple Sweet Southern Coleslaw
2 pounds Red Cabbage (grated) (roughly one head, doesn’t need to be exact)
1 Cup carrots (grated)
2 Tablespoons Sugar (I scoop and don’t smooth so they are almost heaping tablespoons.)
1/4 Cup Apple Cider Vinegar
3/4 Cup Mayonnaise
1/2 Teaspoon Salt
Grate Cabbage and Carrots. Add all of the remaining ingredients, let it sit at room temperature for thirty minutes, chill for a couple hours if that is possible, or just serve it immediately if you must.
This post is part of the Schoolhouse Review Crew Recipe Share Blog Cruise.