I’ve been entranced by purple cabbage this spring. All of a sudden that round, heavy purple head that sits in every grocery store veg department is calling my name. Its not just me, though…I’ve read a couple of different articles in my foodie magazines that extoll the virtues of purple foods. “Anthocyanins”  are responsible for the purple color in foods like cabbage, potatoes,  asparagus, even crazy purple carrots! They also create the deep dark red color of cherries and blue of blueberries. But for me? There’s just nothing like the seductive purple pigment that is begging me to add it to the menu.

                                                 Maroon Carrots from the Farmers Market

I also love slaw. In the winter it adds a fresh crunch to dinner when lettuce is sadly out of season. Spring and summer offer it the opportunity to cool off a hot day. I guess it was only a matter of time before I would find purple cabbage indispensable to my slaw recipe library. So when I had to come up with a recipe to side up with a veggie Mexican feast, the crunchy-crispy-shredded-salad was the answer.

The original name of this slaw was Cumin Lime Slaw. The only hitch with this name was the limes. Holy Moly! Have you seen the price of limes in the grocery store? Yesterday I cuddled up with one in the produce section and then quickly put it back when I saw the sign, $1.69 apiece. Wowza. The good news is that lemons make the slaw tasty, too.

I use the food processor to shred the purple cabbage, carrots and radishes. If you’ve forgotten how to cut Napa Cabbage, you can get a quick video reminder here: Chopping Napa Cabbage.

Cumin Citrus Slaw
Fast, Easy, Fresh!

1/2 Head Purple Cabbage
3 Large Carrots, Peeled if they are not organic
6 Radishes
1/2 Head Napa Cabbage, Chopped
3 Green Onions, White and Green Parts
1/4 Cup Fresh Citrus Juice (Lemon or Lime or Combo)
1/2 Cup Extra Virgin Olive Oil
1 Tsp Cumin
1 Tsp Dijon Mustard
1/2 Tsp  Sea Salt
1/4 Tsp Freshly Ground Black Pepper

Shred the cabbage, carrots and radishes in the food processor. Dump them into a bowl with the napa and green onions. Shake the juice, oil, cumin, dijon, salt and pepper together in a jar and drizzle over the salad, tossing it well. Let the slaw stand for an hour to allow it to wilt slightly – and serve. (Its great as a stuffer in a soft, warm corn tortilla with a couple of slices of avocado, OR as a topper for your favorite burger.)

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