purple coleslaw
Being on a lock down means preparing your own healthy food, as much as possible. I bought a red cabbage for juicing supposedly but I decided to make it a salad instead, to get all its nutrients, including the fiber. During this pandemic, we need to make sure that we get all the nutrients our body needs so that we can come out of it healthier and hopefully, more health conscious in the long run. Anyway, this purple coleslaw is one of the salads I prepared during the lock down. It's so simple and easy to prepare yet so nutritious. Here's the recipe.
Ingredients
1 small (fist-size) red cabbage
1/4 green cabbage, small
1 carrot, small
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp honey or maple syrup, you may use brown sugar if you don't have honey or maple syrup
1 tsp soy sauce, I used Lee Kum Kee but you may use other soy sauce or just plain salt
ground black pepper, to taste
How to make purple coleslaw
1. Shred cabbage (purple and green) and carrot using a shredder for a thinner and even-sized slices (I don't have a shredder that's why my cabbage and carrots have big and uneven slices). Set aside.
2. Add apple cider, olive oil, honey, black pepper and salt in a bowl and mix it well. Adjust the mixture according to your taste.
3. Toss in the cabbage (red and green) and carrots and then mix well.
That's it, no-mayo purple coleslaw ready for serving. Best served as a side dish on a meal. You may also have it as a snack, if you like. This is what I did the day I prepared this salad. Enjoy! And stay safe and healthy everyone. 😊
~ oo00oo ~
Yield: good for 1-2 persons
Prep Time: around 10 minutes
Cost: around 50 Php, as of post date
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