Without realizing it, I made a purple cabbage salad yesterday, which I realized would be a perfect addition to my previous posting for International Women’s Day, which was yesterday, October 8th. The color purple seems to be associated with this special day, so I am posting it today instead of later this month.
It is definitely a “Cooking by the Strings of Your Apron” Recipe,” since I had been trying to use up the huge cabbage I bought rather than trying to come up with a recipe. So there are only approximate amounts. (I will be posting an article called Courage in the Kitchen, later this month, using the green apron as a signal that this is a cooking by the strings of your apron recipe.)
This photo shows the salad before I added the dressing, which would have covered the veggies, so I took the picture before tossing with dressing.
Utensils: Cutting board and knife, grater or food processor, pot (optional step), serving bowl
Prep Time: 15-20 minutes
Cooking Time: Possibly 5 minutes if cabbage is soaked
Category: Vegan, Gluten and Sugar-Free
Ingredients (Feel free to add or subtract to my ingredients)
1 cup shredded org. purple cabbage
thinly sliced org. leek or purple onion
small org. carrot, grated
thinly sliced org. fennel bulb
salt to taste
sprouts for garnish
Dressing of choice
- Grate or thinly slice red cabbage. (Optional step: Heat 2 cups water before starting on the cabbage and soak while prepping other items.)
- Prepare other veggies listed or those of your choice (ex. green cabbage, bell peppers, cooked or raw beets, celery, etc.)
- Top with dressing of choice.*
- Drain the cabbage well and place in a serving bowl. Add other veggies and sunseeds. Toss.
- Add dressing of choice. Toss well. Garnish with sprouts and serve.
- I don’t like mayonnaise, so I use a mixture of tofu and horseradish, which I am calling Hold Your Horses Dressing, made with tofu. It is a spinoff of Tzatziki, a Greek sauce made from yogurt, cucumbers, and spices. I wanted a dairy-free sauce or dip, so I substituted tofu, and I am going to blend the tofu with a pickle instead of a cucumber, since cukes are a summer food for me. And I am adding horseradish instead of black pepper, which is an irritant for my throat. I will not call it Tzatziki, since readers would expect yogurt and cukes, so I renamed it:
HOLD YOUR HORSES DIP or DRESSING
This is a photo of the dip. The dressing is pourable because it has a thinner consistency.
Everything can be done in the blender or food processor and requires no cooking, so I am skipping my Utensils, Prep Time, Cooking Time, and Categories. It is vegan with no added salt or sugar unless you choose to use them. It is also gluten-free, but not soy free.
one container tofu (1/4 container in the refrigerated section)*
one garlic clove, minced or small piece of minced shallot
grated fresh horseradish to taste, about one tablespoon (no sugar added, if from a jar)
deli mustard to taste, about 1 tsp. (optional)
one small pickle (I use Bubbie’s natural pickles with no vinegar)
sesame seeds for garnish
water or veg. stock (Can also use the pickle juice for part of the liquid for a zestier dressing)
- Cut tofu up into smaller pieces. Mince garlic or shallot. Grate horseradish, if fresh. Cut up pickle. Add mustard, if using. Place in blender.
- Start with about 1/4 cup water or stock and buzz until smooth. Add more liquid as needed. (For a dip, use more tofu to thicken.)
- For dressing, place in a small pitcher for pouring. For dip, place in a small serving bowl and sprinkle on sesame seeds. Refrigerate after use.* Regular tofu comes refrigerated in tubs as either firm or extra firm. Silken tofu comes in a box on the shelf and need not be refrigerated until after it is opened. Silken tofu is much softer and smoother and easier to blend, so would probably
work best for the dressing, but either kind works. Because of these differences in texture, the liquid should be added a little at a time to obtain the consistency you wish.