When thinking of lunch, I’m trying to create the best possible combination for an appetizer/salad and the main course.
Since today I’m having my favorite mung beans dahl, I thought that red cabbage cole slaw would be the best company.
The other day walking down the grocery hall I just couldn’t resist buying the red (violet) cabbage. It’s so beautiful, isn’t it? The color is crazy! I bought it first, and then started to think how to cook it. That’s how this cole slaw was born. Not classic, of course. And that’s almost vegan (just replace honey with agave, for instance).
Ingredients are really simple – red cabbage, carrots, cilantro and poppy seeds.
The dressing is interesting: olive oil, apple cider vinegar (I adore it!), lemon juice, garlic, mustard, honey and salt.
Since the cabbage in the salad is raw (it’s hard to digest and in general the veg is quite heavy), I recommend that you make this salad in advance and let the cabbage soak well with the dressing. So it becomes softer and even more delicious.
The cutting plays a significant role, too. I shred the cabbage very thin, almost transparent, I also crumple it. And I grate the carrots with grater. Or you can use a spiralizer instead (in my case it was used for salad decoration).
Oh, one more thing, in my opinion, the ideal proportion for this salad is when you have less carrots than cabbage. I’d say carrots should be 1/3 of the salad amount.
No more secrets for this salad. I like sprinkling some poppy seeds on top, but it’s just an option.
Salad is fresh, juicy, and hearty. It’s also bright and sweet. Even children will love it!