As soon as I saw the gorgeous purple cabbage from Bergeron Gardens in my August Farmers’ Feast basket from the Ottawa Farmers’ Market, I knew exactly what I was going to do with it. This beautiful salad is quick to prepare and oh-so-colourful. I love using purple cabbage in salads for the lovely contrast and flavour it provides; just be aware that the vibrant colour will ‘bleed’ into other ingredients so you may not want to assemble this salad until just before serving time. Salty cashews make a great topping but almonds, pistachios or even sunflower seeds would be just as delicious.
- ½ head purple cabbage
- 1 large apple (I like Romas as they don’t turn brown as quickly)
- 2 tablespoons (30 mL) freshly squeezed lime juice
- ½ teaspoon (2.5 mL) salt, or to taste
- 3 tablespoons (45 mL) olive oil
- 1 teaspoon (5 mL) finely minced shallot
- ½ teaspoon (2.5 mL) cumin
- ¼ teaspoon (1.25 mL) freshly ground pepper
- 2 tablespoons (30 mL) minced fresh mint leaves
- 3 – 4 tablespoons (45 – 60 mL) coarsely chopped salted cashews
- Shred cabbage really finely with a sharp knife or mandoline. You want 3 cups of shredded cabbage for the given quantity of dressing. Put in a serving bowl.
- Core and finely slice the apple. Add to cabbage.
- In a small jar with a tight fitting lid, combine lime juice and salt. Cover and shake until salt dissolves. Add olive oil, shallot, cumin and pepper. Cover and shake again.
- Drizzle cabbage and apple with dressing. Toss well to combine. If not serving immediately, refrigerate for up to 2 hours.
- When ready to serve, add chopped mint and toss. Sprinkle with cashews and serve.