02 Aug Simple Purple Slaw
Here’s a simple recipe for a coleslaw-type salad that tastes amazing! It’s made with a light lemon dressing and spiced up with toasted pumpkin seeds and dried fruit. Gluten-free and vegan. P.S. Purple cabbage has six times more antioxidants than white cabbage, so you can feel good about eating this salad often!
Simple Purple Slaw for a Potluck Picnic
Serves a crowd!
3 Tbsp. cold-pressed olive oil
3 Tbsp. lemon juice + zest
1 Tbsp. raw honey
1 clove garlic, minced
1 tsp. ground cinnamon
2 tsp. ground cumin
pinch cayenne, if desired
2 tsp. rosewater (optional, but delicious)
1 ½ tsp. sea salt (to taste)
1 cup pumpkin seeds
1 red cabbage
1 cup dried black mission figs, chopped
1 bunch purple carrots (regular orange carrots are fine)
1 cup each chopped parsley and mint, leaves only
1. Whisk all dressing ingredients together and set aside.
2. Using a mandoline or very sharp knife, slice the cabbage as thinly as possible. Place in a very large bowl. Slice the carrots horizontally into rounds, or as desired, add to cabbage. Wash the herbs well, spin dry, dice the parsley (including stems) and mint (leaves only). Add to the bowl.
3. In a dry skillet over medium heat, lightly toast the pumpkin seeds until