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Purple Slaw with Red Cabbage, Radicchio, Red Onion, Beets, and Grapes. Garnished with Chives and Marigold Petals.

Purple Slaw

Becca Gallick-Mitchell
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.
Prep Time 10 mins
Course Salad, Side Dish
Servings 4

Ingredients
  

  • 4 oz cooked beets,
  • cup red cabbage,
  • 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.
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