Purple Slaw

I love bright, naturally colored food. And crunch. And vinegar. I love purple slaw.  I always hated coleslaw growing up, since I thought coleslaw meant old cabbage in a heavy, sweet mayo dressing. And then I had the most amazing sandwich at a sweet little bakery in Oakland. The owner is a former cook from Chez Panisse in Berkeley, CA and uses high quality ingredients, the chickens are free range, the bread comes from an artisan bakery and the olive oil is local. It is real food, my friends, and it is good. And while the chicken was nice, it was the slaw, although green and not purple, on the sandwich that really had me scouring the internet for a recipe. I was all about it. 

It was the first perfect slaw that had had. Bright, tangy and not heavy at all. The perfect counterpoint. And the beginning of my blossoming love for cabbage. You can check out my other cabbage love here, here, and here, and one more here too. But for me no cabbage recipe eclipses that first perfect coleslaw.

Slaw became my favorite topping for tacos, and savory sandwiches; and as side for just about everything else. I was addicted. I still am. 

The weather is cooling off (finally) here in Texas and brassica is coming back into season for the fall. So grab some cabbage, make a slaw and celebrate with me. And as an added bonus, it keeps in the fridge so another day or so, unlike so many other salads.


At our house we actually like the quick pickled red onion so much that I just keep a jar in the fridge. So, if you are like me don't throw out your vinegar, but just pull out the onions you need, and add more and toss in the fridge for later. They keep for quite some time- they're pickled. Mmm, now I think I want some, right now. (Truthfully, I did just go raid the fridge in the middle of writing this.)


Purple Slaw
adapted from Bake Sale Betty


1 small red cabbage, halved and very thinly sliced (remove the core first)
1 red onion, thinly sliced
1/4 cup fresh parsley, chopped (sometimes I swap in cilantro here)
1 jalapeno, seeded and sliced (optional- and sometimes when I need a slaw fix and I don't have any fresh jalapenos I will just add a touch of cayenne in the vinaigrette) 

1/2 cup + 3 T. red wine vinegar (good vinegar makes a real difference here)
4 ice cubes or 1/4 cup very cold water
1 1/2 T. + 1 t. sea salt
1/3 cup extra virgin olive oil
11/2 t. Dijon mustard



In jar combine the red onion, 1/2 cup of red wine vinegar, 1 1/2 T. sea salt, and ice cubes. Shake well and set aside.


Mix the dressing in the salad bowl. Whisk together olive oil, 3 T. red wine vinegar, 1 t. sea salt and Dijon mustard. Slice your cabbage, chop your parsley and jalapenos (if you are going that direction). Add to the bowl and toss with the dressing. 


Pluck your now pickled onions from the vinegar and toss into the salad. Enjoy.


Do you feel the same about slaw? cabbage?