Loryn Galardi | Purple Coleslaw
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Purple Coleslaw

Yet another recipe that is so easy, so pretty, and so delicious. It takes only about 10 minutes and can be a dinner appetizer, a lunch salad base, or a cool and crunchy afternoon snack. Bring it to a dinner party, backyard BBQ, or luncheon. It’s a guaranteed crowd pleaser!

1 purple cabbage
1 yellow pepper
1 blood orange, or a regular juicing orange
½ lemon
1-2 TBSP cilantro, chopped
2 TSP raw honey
2-3 TBSP extra-virgin olive oil
¼ TSP cayenne pepper (optional)
Sea salt and pepper to taste

Finely shred purple cabbage and yellow pepper, and combine in a mixing bowl. Juice the orange for the dressing. 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.



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