This gorgeous purple slaw is gloriously fun to look at, and even more fun to eat! The ingredients combine to create a striking purple palate, and the flavors are beautifully complementary; the sweetness in the grapes and red onion perfectly balances the bitter radicchio and cabbage, and the beets provide a stunning earthy flavor that lends a depth as deep as their hue. I like to dress my purple slaw with my Sesame Miso Vinaigrette, but any dressing will work well, as the flavors in the salad are bold enough to hold their own. My favorite garnish is chives and marigold petals- the petals are optional, but provide a really fun pop of color and depending on the variety of marigold you use, the flavor can range from peppery to nectarous, so I highly recommend adding some if possible.
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To begin, shred the cabbage (I do this by slicing it very thinly, but you can also use a food processor or a peeler).
Repeat this process with the radicchio.
Julienne the beets.
Julienne the grapes.
Thinly slice your red onion into ½-1″ long slices.
Toss the cabbage, radicchio, beets, grapes, and onions together in a large mixing bowl. Add your dressing to taste and toss. I prefer to add a small amount at first, then taste and build upon it in small increments until I’m happy with the amount of dressing.
Transfer to a serving bowl and garnish with chives and marigold petals (optional). Serve immediately.
Purple Slaw
Ingredients
- 4 oz cooked beets,
- 1½ cup red cabbage,
- 1½ cup radicchio,
- 10 red grapes,
- ¼ large red onion, thinly sliced into ½-1" long slices
- 1 small bunch chives, chopped
- 1-2 marigolds (optional), petals only
- dressing of choice (I use my Sesame Miso Vinaigrette)
Instructions
- Shred the cabbage (I do this by slicing the cabbage very thinly, but you can also use a food processor or a peeler). Repeat this process with the radicchio, then julienne your beets and grapes.
- Thinly slice your red onion into ½-1" long slices.
- Toss the cabbage, radicchio, beets, grapes, and onions together in a large mixing bowl. Add your dressing to taste and toss. I prefer to add a small amount at first, then taste and build upon it in small increments until I'm happy with the amount of dressing. Transfer to a serving bowl and garnish with chives and marigold petals (optional). Serve immediately.