Purple Cabbage and Carrot Slaw

Update for LifeAsMOM healthy recipe swap. Hope you like this one fishmama! It’s healthy and affordable. All you need is a bag of carrots and head of cabbage, and a little onion/shallot. Easy prep too. From your mustard grilled chicken recipe I know you have white wine vinegar in the pantry! You probably want to double this recipe for the fishkids. 4 adults and 2 tots gobbled this up with no left-overs.

Who needs a light and healthy veggie recipe after all the rich holiday meals, and convenience food? I know I’m ready to get back to smaller portions and a lighter fare. I do love to eat, but I also like my clothes to fit comfortably!

We were invited to dinner at Nana’s house. I was asked to bring a veggie dish. I groaned knowing whatever I prepared would likely not go over well. I didn’t have a widely accepted veggie in the house, needed a quick fix, and didn’t have time for a grocery run. I perused what plant based food I had left in the house: one large butternut squash, one head of purple cabbage and a bag of carrots. Our choices were roasted squash or some type of slaw using the carrots and cabbage. I was leaning toward the cabbage and slaw myself, but remained undecided, so I put the choice to Big Boo. He went with slaw. No wonder; it contained his favorite: carrots. I wasn’t sure he’d eat it as slaw is not a regular dinner item at our house. He gave me a glimmer of hope as we were leaving the house and he argued for riding his bike even though it would be dark when we came home. He told me he’d be able to see just fine in the dark because he eats so many carrots. Good reasoning, I thought. Off he rode.

He’d taken a bite of the slaw with enthusiasm, and then came the big lower lip. By looking at him, you would have thought his triple scoop ice cream cone had just fallen into the pool. But no, the frown was because the carrots had been tainted with a zippy dressing that was unfamiliar to him. I asked him what was up. He said “I love carrots, but these ones don’t taste good.” He did end up eating the slaw, but I’m sure that was so he could help himself to chocolate AND strawberry cheesecake for dessert!

Kid Appeal Tip If your kids don’t eat something they usually like, it’s not a big deal. In this case, I served a familiar and loved item in a new and unfamiliar way. Leveraging his love of carrots, I did encourage him to taste it more than once. I know he’ll have plenty of time to come enjoy this dish. I will make it again and over time he’ll start eating it. I even told him that maybe he’d like it more next time we ate it.

This salad actually went over very well with the adults. The colors are amazing and dress up any brown meat and white potatoes plate. I can honestly saw I’ve never enjoyed carrots so much. Little carrot slivers with tangy dressing, yum! I made a big bowl, of which I thought most would come home with me and I could eat it during the week with lunch. Nada. I came home empty bowled…

This is my own recipe with simple slaw type vinaigrette using what I had in my pantry. I can see where green onions, ginger, other vinegar or sugar could be used and it would still be tasty. This only rested one hour before we ate it. I wanted to see if it would be better on day two, but didn’t get the chance. It was simple, pretty, and tasty, and gets more raw carrots in my diet. I’m putting this on my salads-to-repeat list. See this article for more on why cooked and raw carrots should be in your diet.

Carrot and Purple Cabbage Slaw
2 medium carrots, shredded
½ head large purple cabbage thinly sliced
1 shallot finely minced
2 TBS olive oil
2 TBS honey
¼ cup white wine vinegar (or less if you don’t like it so tangy)
Salt to taste

Combine the vinegar, honey, olive oil, shallot and blend well. Add the carrots and cabbage to the dressing and toss to coat. Salt to taste. Cool in fridge one hour before serving.

So what did you eat today? Was it lighter fare than all your holiday food splurges?

6 thoughts on “Purple Cabbage and Carrot Slaw

  1. For lunch today I plan on having some leftover roast beef and make some delicious sandwiches with it. We’ll also have some peas and carrots on the side and some applesauce with it. Then tonight it’s chicken salad!

    Thanks for sharing the recipe. It sounds delicious!

  2. I love the way you write so calmly about trying new things, taking the emotion out of it and being patient. It really does work, I made a concious decision a few years ago that we were going to widen our menu and it is so much more fun cooking these days to a more willing audience.

    One of the saying we have used in our house for the kids when they are trying something new is to say “I don't like it, yet” – because at some stage of their life they will probably like it – just not yet! this way they have another try now and again to see if they like it yet.

  3. welcome amanda! this is a staple for us. i make it when cabbage is in season, we all LOVE it. I also take it to family gatherings, potlucks, etc.

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