Sunday, July 7, 2013

Zesty Purple Slaw

I've never seen coleslaw made from purple cabbage. So, I decided to make some purple sandwich slaw (so-called because it is chopped and therefore easy to use as a condiment on pulled pork sandwiches, burgers, hot dogs, etc.). It turned out a lovely fuchsia color and tasted like regular coleslaw made from white cabbage.

This is a savory slaw without added sugar. If you prefer a sweeter slaw, by all means add some sugar to the dressing. Likewise, if you prefer a creamier or a more vinegary slaw, adjust the ratio of mayonnaise to vinegar.

For best flavor, prepare this purple slaw a few hours ahead or even the night before and refrigerate to allow the flavors to develop.

1 purple cabbage, approx. 1 lb.
1 medium spring onion, just the white part (about 2 or 3 oz)
2 large cloves of pickled garlic (or 1 clove regular raw garlic)
1/2 cup mayonnaise
3 Tbs red wine vinegar
Salt & Pepper to taste

Whisk together the mayonnaise, red wine vinegar, salt & pepper, then taste and adjust seasonings as desired. Set aside.

Wash the cabbage, remove any wilted or bruised outer leaves, core and cut into quarters. Cut each quarter into chunks and place in food processor. Halve or quarter the bulb of the spring onion and add to food processor along with garlic. Process until chopped to desired consistency.

Transfer cabbage mixture to a large bowl. Pour in the dressing and stir until thoroughly combined. Taste again for balance and adjust any seasonings as desired. Cover and refrigerate until ready to serve.

Zestfully yours,
Carolina Sauce Company

PS:  For a zestier, spicy flavor, add a few splashes of garlic hot sauce, preferably vinegar-based.

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