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Purple Coleslaw Recipe - Rich in Anthocyanins
I had a quarter of a head of red cabbage and a purple carrot in the fridge and wondered what I could create with them. I came up with this simply to make, bright purple coleslaw which is packed with raw anthocyanin goodness. Anthocyanins are a group of plant pigment found in red and purple coloured fruit and vegetables and have been found to have important cancer fighting properties. Food containing anthocyanins are at their most healthiest when eaten raw as cooking can easily destroy anthocyanin pigments. If you don't have a purple carrot you could substitute a raw beetroot (although beetroots have a different type of pigment responsible for their purple colour) or a regular orange carrot if you don't mind upsetting the pure purpleness of this dish.
- 1/4 head red cabbage, shredded
- 1 large purple carrot, grated
- 5 good tablespoons mayonnaise, creamy whole-egg style
- lemon juice, optional to taste
- fresh diced dill, optional to taste
- fresh ground black pepper, optional to taste
- ground rock salt, optional to taste
- Finely shred the red cabbage and purple carrot with either a very sharp knife or a cabbage shredding board, place into a large bowl or container. Be sure to remove the outer leaves of the cabbage first as these can often harbor mealy bugs, unless you want some extra protein in which case don't worry about it. Add diced dill to the bowl too if you wish, a quarter of a cup should be plenty.
- Mix the salt, pepper and lemon juice into the mayonnaise first until it tastes good or just add the mayonnaise straight into the bowl if you don't want to add anything else. I prefer a creamy whole-egg mayonnaise but feel free to use whatever you like best, even miracle whip.
- Combine well using a fork, watch in amazement as the mayonnaise soaks up the purple pigments of the shredded vegetable and turns a lovely shade a mauve.
- Use as a side dish or as a topping for burgers and hot dogs. Any extra can be saved for a few days in the fridge, cover the container with cling wrap to prevent the purple coleslaw from drying out.
I was feeling lazy, so I enjoyed this unique coleslaw as a topping over some boiled pre-packaged vegetarian hotdogs placed onto multi-grain white bread. But it'd also go great with burgers and other sausages too, be creative.