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Purple Cabbage Slaw

Purple Cabbage SlawBecause I go into town to shop only once or twice a month, I rely on vegetables that keep well, such as cabbage. This tangy, sweet slaw is a favorite of mine!

Serves 6.


  • 1/2 medium head purple cabbage
  • 4 baby carrots, thinly sliced
  • 1/2 bunch cilantro, chopped
  • 1 medium tomato, seeded and chopped
  • 1 Anaheim pepper, seeded, chopped
  • 2 Tbsp fresh lime juice
  • 2 Tbsp rice vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 1/2 tsp sea salt


  1. Remove the outer leaves and stem of the half cabbage; thinly slice and place in a large salad bowl.
  2. Add carrots, cilantro, tomato, and Anaheim pepper; toss well.
  3. In a small bottle or bowl, blend the lime juice, rice vinegar, olive oil, sugar and sea salt. Pour over salad and toss again. Serve immediately or refrigerate for up to 2 days. Toss again before serving.

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