Inspired by the delicious staple of Nicaraguan cuisine, simply called "ensalada" (which translates "salad"), I went on a search for the simple combo of cabbage, carrots, and white vinegar on my first grocery shopping trip since our return. I ended up choosing the purple head, because I have a sneaking suspicion that anything that purple must be packed with antioxidants, and well, it's pretty. When I came home and started blending, I noticed that the outcome bore a strikingly nostalgic color-combo harkening to my 4 and some years spent in the South Carolina Upstate.
This essentially non-mayo based slaw has quickly become a crunchy, tangy staple for the Davis household as well. Keith loves it, and I whipped up my second batch today. Pictured above with a veggie burger topped with buffalo mozzarella and pico de gallo, I ended up stuffing the slaw in the pita as well, and it was pretty special.
1 half head of purple cabbage, shredded
1 about 1 1/2 cups shredded carrots (I used a large handful of baby carrots and shredded them in the food processor)
1 TBSP finely chopped cilantro
1 tsp finely diced or graded jalapeño
squueze of honey
squeeze of lime juice
about 3/4 cup white vinegar
about 1/3 cup olive (or whatever you prefer) oil
Combine oil, vinegar, lime juice and honey. Toss with veggies, add a big pinch of salt and pepper to taste. It gets better (and purpler) the longer everyone has to hang out together in the fridge.