[Eating Rainbow | Red | Red Cabbage and Onion Slaw]
We bought this vegetable because it is called “red cabbage,” but the leaves appear to be closer in color to the bright fuschia colored orchids in our living room rather than, say, the red hot tomatoes sitting on our countertop.
And when when we steamed half of the head of cabbage, the water we drained out was a gorgeous shade of deep, dark midnight blue.
Red cabbage seems to be every other color of the Oy G Biv than what it’s named. It should be called “purple cabbage.” Or maybe “purplish pink cabbage.” Even “blue cabbage?”
But this week, red is our story, and we’re sticking to it.
We made this red cabbage slaw as an accompaniment to Grilled Salmon Tacos. It added gorgeous color and crunch to each taco, but we ended up eating the slaw straight from the bowl with fork for the remainder of the meal because it was so good on its own as a salad.
Red Cabbage and Onion Slaw
makes 6 servings
juice from 1 lime
¼ cup olive oil
1 clove garlic, finely minced
1 tablespoon honey
½ head of red cabbage, shredded
½ red onion, super thinly julienned (sliced lengthwise)
salt and pepper to taste (about ½ teaspoon salt, few turns on pepper grinder)
Whisk together lime juice, olive oil, garlic, honey in the bottom of a marge bowl. Add shredded cabbage and red onions. Toss to coat. Season to taste with salt and pepper.