What do we do with all those green and purple cabbage that you find in abundance during this season? I have been doing a lot of pickling projects these days. Still mastering the 'kimchi making'..a post will soon follow. Today's recipe though is one of my favorite salads. Though it has been my favorite, it was not selling much with my family until I added an asian touch to it with some peanuts and ginger in the dressing. Fresh purple cabbage and Mutsu apple right from our farm stand mixed with some nice yogurt based dressing strikes a right balance of crunchiness and flavors.
Ingredients for coleslaw:
- Purple cabbage - 1/4 of a medium head
- Green apple - 1/2 (Mutsu or Granny Smith)
- Apple cider vinegar - 1 Tbs
- EV olive oil - 1 Tbs
For dressing:
- Organic peanuts - a handful (lightly roasted)
- Garlic - 1 clove
- Onion - 1 Tbs (chopped)
- Fresh ginger - 1 tsp (chopped)
- Red chilly -1-2
- Apple cider vinegar - 1 Tbs
- EV olive oil - 2 Tbs
- Himalayan salt - as per taste
- Homemade organic yogurt - 1/2 cup
Directions:
- Slice the cabbage very thin. Toss with olive oil and apple cider vinegar. Keep aside for about 30 minutes or till ready to serve.
- Blend dressing ingredients using a blender till nice and creamy.
- Just before serving, slice apple into thin matchsticks. Mix with cabbage, toss well with the dressing.
- This serves 2. Enjoy!!
