Purple Cabbage and Apple Salad

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.

Red cabbage makes for a glorious salad, especially with diced apples, a yummy vinaigrette and salty chopped nuts on top.

Purple cabbage makes for a glorious salad, especially with diced apples, a yummy vinaigrette and salty chopped nuts on top.

Ingredients

  • 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

Method

  • 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.

Serves 4.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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