Some of my favorite blog posts, and the ones that I enjoy writing the most, are always ones that are spur of the moment – the ones that are written when I’m right in the middle of doing something.
This is one of those times.
10 minutes ago…
Me: “Ry, I’m feeling inspired! Take the baby!” (run upstairs to grab my laptop)
Husband: Ok……..??? (baby and husband look at each other confused)
I was just in the middle of making dinner and now I’m on my laptop, typing away. The family is just going to have to hold off an extra half an hour before dinner because this post just cannot wait. I haven’t had any drive or creative juices flowing for the past few weeks, or the urge to pick up a camera, so I need to take advantage of these moments when they come! (This is partly due to a lack of sleep and partly due to a lack of time – after all, baby Ruby is only 5 weeks old.)
On the menu tonight, and the dish that I’m so eager to share with you, is Purple Cabbage and Kale Coleslaw. This is one of those salads that appeared on the table one night when we were running low on groceries, but, to my surprise, was such a hit, that I now deliberately make it often. It’s great on burgers and fish tacos, or on it’s own as a side-salad.
The dressing is, of course, creamy (as every good coleslaw should be) and the colors – deep green, orange and vibrant purple – contrast and compliment each other so beautifully.
And that’s all I have to say about that! Super simple salad, super simple blog post. Enjoy 🙂
** As always, opt for organic whenever possible! **
- 2 cups purple cabbage, thinly diced PLUS 2 cups purple cabbage, grated *
- 4-6 pieces of kale, thinly sliced **
- 2 green onions, diced
- 2 carrots, grated
- 1 cup mayo
- 1 lemon, juiced or 3 tbsp apple cider vinegar
- 1 tbsp grainy mustard
- 2 tbsp honey (preferably raw and organic)
- pinch of salt and pepper
- Combine cabbage, onions, carrots and kale in a large mixing bowl.
- For the dressing, combine all of the ingredients in a small bowl and whisk to combine.
- Add the dressing to the slaw, a little at a tie, until desired creaminess.
- Serve cold and eat within the hour (coleslaw doesn't really keep well).
** I like to use Lacianto Kale for this coleslaaw but any kind will do. Feel free to thinly dice up the stems and add them to the salad, too!