So I get it, this recipe might not look like the most interesting thing I’ve ever made but hear me out! I think I solved an age-old problem that I used to run into constantly. I’m referring to the leftover “half a head of cabbage” dilemma.
I want to start by declaring my love for purple cabbage. It adds the most insanely beautiful pop of color to just about any dish you can come up with. Personally, I think fish tacos and peanut noodles practically scream for it, but it also goes well diced up in a summer salad and helps scale up a burrito bowl too.
The problem is and always has been, what the heck do you do with the rest of the cabbage after you use exactly 1/8 of it?
One of my favorite ways to “clean out” the fridge, is to come up with a way to transform produce into something that we can eat for lunches during the week. Basically I know if I just leave it sitting in the produce drawer, I’ll end up tossing it and I hate wasting food.
My cabbage was turned into this tangy slaw and it turned out so well that I had to share!
I always have carrots on hand so I shredded a couple of those, chopped up the cabbage, then added some dates for sweetness and texture. I whipped up a sweet and tangy dressing using pantry staples that pulled everything together.
We ate this as a side dish for dinner, then as leftovers for lunch all week. I couldn’t help but wonder how perfect it would be on top of some pulled pork sandwiches though!
If you need a side dish for a pot luck in a hurry, I’m sure this would be a welcomed addition to any spread. Give it a try and make sure to let me know when you do!Print
Tangy Purple Cabbage Slaw
Purple cabbage is tossed with shredded carrots, dates and a tangy red wine vinaigrette dressing to pull it all together. Serve it as a vegetable side or sandwich topper for a pop of color and flavor!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side Dishes
- 1/3 cup red wine vinegar
- 1 tsp dijon mustard
- 1 Tbsp brown sugar
- 3 Tbsp olive oil
- 1 small head of red cabbage, cored and chopped into small pieces
- 2 medium carrots, peeled and grated
- 1/2 cup chopped pitted dates (about 10)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Add vinegar through brown sugar in a large bowl and whisk until well combined, then slowly stream in olive oil while mixing to emulsify.
- Add cabbage, shredded carrots, and dates and toss with tongs until totally coated in dressing. Season with salt and pepper to taste.
Keywords: purple cabbage slaw, vegetarian side dish
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