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 of the grapes 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 pair it with my sesame miso vinaigrette, but any dressing will do.
- 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)
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.