Purple Cabbage Overnight Coleslaw

Happy Monday!

I hope you had a good weekend and that the beginning of the new week is treating you well. Today is my last day in Orlando, and after seventeen days of bouncing around Central, North, AND South Florida, I am pretty pooped.

Before I gather my things and say my final farewells to my family, I wanted to pop in and share a recipe with you.

I have not always been the biggest coleslaw fan, and in fact, I consider myself pretty picky about kinds I like. I am not a big fan of mayonnaise, and instead enjoy the lighter versions made with vinegar.

I grew up with my grandmother always creating something good (and fresh!) from her garden. Using the purple cabbage and red peppers right out of my parents’ backyard, this recipe is as organic as I can get out. Now 95-years-old, my grandmother still gets in the kitchen and comes up with delicious and unique salads, soups, and recipes that I am trying to do a better job of documenting.

Before this slaw, I had never tried purple cabbage, so don’t let the dark color veer you away. As a bit of a slaw snob myself, I can attest that this one is one of the tastiest I have tried!

Ingredients

• 1 large head purple (or red) cabbage, shredded

• 1/2 cup vinegar

• 1/2 cup vegetable oil

• 1/2 cup sugar

• 1/2 cup green olives (pimiento-stuffed), sliced

• 1/2 cup red peppers, chopped

• 1 tsp. salt

• 1/2 tsp. pepper (or to taste)

• 1 tsp. celery seed

• 1 tsp. mustard seed

prep time: 15 minutes

servings: 12-16

Directions

1. In a large bowl, combine the cabbage, peppers and olives.

2. In a large saucepan, combine all the remaining ingredients and bring to a boil.

3. Cook and stir for 1 minute, then pour over vegetables. Stir gently.

4. Cover and refrigerate overnight.

5. Mix well before serving.

So easy, and great to eat at home or take to a party!

Although I did not personally make this recipe, I thoroughly enjoyed it on its own and even added it to a green salad the next day.

Of course, you can substitute red or green cabbage, but we just so happened to have purple growing in the backyard. I plan to try this recipe out later this week to see if I can even come close to Grandma’s. Even if it is only half as good as hers, I will still be a happy camper. 😉

See ya in Detroit!

Questions of the Day

• What is your favorite type of cabbage? (Green, Red, Purple)

• Are you Team Mayo or Team Vinegar for slaw?