I’m not sure if this is cabbage salad or cole slaw but who cares - for the sake of this post, its cabbage salad slaw. This was one of those “a little of this and little of that” kind of recipes - no real plan - just kind of threw things in as I went along. Now, I am on a kick and want to try a thousand more variations of cabbage salad slaws - or maybe just enough to make Bryan hate cabbage for the rest of his life :).
I started with this beauty:
Added a little of this (and a little of that)…
And voila - a masterpiece…
Ingredients:
1 medium purple cabbage, chopped
2 jalapeno peppers, sliced
1 ruby red grapefruit, sliced into cubes
1.5 cups raisins
2 cups Oikos greek yogurt
1/2 cup dijon mustard
1 tbsp red pepper flakes
1 tbsp chili powder
Sea salt and pepper to taste
Place cabbage, jalapenos, grapefruit and raisins in a large bowl. In another bowl, mix yogurt, mustard, red pepper flakes, chili powder, and sea salt and pepper. Once mixed, add wet ingredients to cabbage mix. Refrigerate for 2 hours and then enjoy!
Maybe next I’ll do one with asian pears or crisp green apples - maybe even some sliced almonds. Yum!
{ 3 comments… read them below or add one }
What a great idea! I will have to try that :)
This looks amazing - I’m gonna try it. Inspired by our visit to the Slanted Door?
We always have cabbage on hand, bagged or fresh, and top it off with this delicious Japanese restaurant-style dressing for a great salad or side. Try it-you’ll love it:
1/2 C minced onion
1/2 C peanut oil
1/3 C. rice wine vinegar
2T. water
2T. minced celery
2T. fresh, peeled & minced ginger root
2T. ketchup
4 tsp. soy sauce
2 tsp.lemon juice
2 tsp sugar (or any sweetner, honey etc.)
1/2 tsp.salt
1/2 tsp. minced garlic
1/4 tsp black ground pepper
Blend in blender on high speed ’til well-pureed. Enjoy!