You’re on your way to making a slaw when you thinly slice any sturdy vegetable. For dressing, you can go creamy, or not, slightly sweet or spicy (or both), and moderate the tang with a lemon, lime, or vinegar. This recipe from my friend, Heidi (thanks for sharing Caleb’s favorite veggie, dear!), is refreshing and goes great with Mexican flavors (rice and beans, tacos, etc.), anything grilled, or even a sandwich. Happy July 4th everyone. Celebrate with a slaw:
- Traditional Cole Slaw (with waaaaaay less sugar and mayo)
- Apple-Fennel Slaw (great with seafood!)
- Carrot Slaw
- and Spicy Purple Slaw, recipe below
The plastic Benriner is my favorite mandoline. It does the job and is easy to store, so I use it frequently. And with a finger-twist of a screw, it goes from translucent slices to 1/8-inch thick. “Watch your fingers” is molded into the edge. Indeed. Please use 100% concentration when you’re using mandolines or knives.
Spicy Purple Slaw
- 1/2 head purple cabbage
- olive oil about 2 tbsp
- cilantro leaves chopped
- juice from 1 lime
- sriracha about 1 tsp
- pinch of salt and few grinds of black pepper
Thinly slice the cabbage and put it in a bowl. Drizzle with olive oil, add lime juice, sriracha, cilantro leaves, s&p and toss to combine.
Recipe Notes / Tips
- For best flavor, let sit 1 hour before serving.
- Keeps well for a couple days, refrigerated.