How open are people to new things, to different ways, to themselves? Many times we fight our own intuition and refuse to listen to our inner voice or we react to something we are not used to because it makes us uncomfortable. Sometimes it happens the other way! We make an alternative choice and accept something unknown or we open ourselves to learn new things.
This delicious Purple Cabbage and Yellow Pepper Coleslaw is beautiful on any table.
I’m pretty sure we are not the first to come up with this recipe, but this came about in a similar way for us. While walking through the isles in the market we noticed a gorgeous purple cabbage and next to it there was a perfect pyramid-stack of yellow peppers. The complimentary colors had us hypnotized–the two definitely belonged to each other! Since it was the vibrant colors that captured our attention, we didn’t want to spoil it by cooking them. We decided a crunchy purple cabbage and yellow pepper coleslaw would be a perfect dish. So we had a thought and pushed ourselves out of the box to make a special dressing–we added a blood orange to the basket and headed home.
The incredible color combination and raspberry-like flavor of the blood orange makes a crisp, fresh coleslaw that is delicious and beautiful. This unexpected dish is brilliant against the warm and cozy colors of a holiday table or any table. It’s a great palette cleanser when you need to clear your taste buds between the rich foods associated with a traditional holiday menu. It can be a salad or a side dish. It is nutritious. It is raw.
The crunchy texture is addictive, so we usually make enough to last 2-3 days to have as a healthy snack throughout the day. It never loses its color and stays crisp until the last bite. So this recipe discovery was born and has become one of our favorite ways to use cabbage. Nature does so much for us. Be open. Be creative. Expand and let yourself experiment new things.
This coleslaw is loaded with antioxidants and healthy enzymes!
We discussed the health benefits of glucosinolates in cabbage here in our post on Salmon with Brussels Sprouts and you can read more about the red pigment in the cabbage, anthocyanin polyphenols, here.
- 1 purple cabbage
- 1 yellow pepper
- 1 blood orange, or a regular juicing orange
- 1/2 lemon
- 1-2 tablespoons cilantro, chopped
- 2 teaspoons raw honey
- 2-3 tablespoons extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- Sea salt and pepper to taste
- Finely shred purple cabbage and yellow pepper.
- Combine in a mixing bowl.
- Dressing - Juice the orange.
- Add honey, cayenne pepper, salt and pepper.
- Whisk the ingredients until the honey is blended.
- Add extra-virgin olive oil while mixing with the fork.
- Add chopped cilantro and pour into the cabbage mixture.
- Toss and let it sit for 15 minutes in the refrigerator before serving.
- You can substitute the blood orange with any orange.
- Нашинкуйте капусту и желтый перец, перемешайте
- В отдельную посуду выжмите апельсиновый и лимонный сок
- Добавьте мед, кайенский перец, соль, черный перец и перемешайте
- Тонкой струйкой, помешивая вилкой заправку, добавьте оливковое масло
- Добавьте кинзу
- Перемешайте заправку с капустой и дайте постоять минут 15
- Можно использовать любой апельсин, но у красного мягче вкус
- На следующий день этот салат еще вкуснее. Хранить в холодильнике
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