Purple Power Slaw
Makes 4 large portions
As soon as summer arrives, we all want to add some sunshine to our meals. How about adding a little purple power to your next creation?
Purple is a bit of a power colour in nature. Studies reveal that purple foods tend to be higher in anthocyanin, a powerful antioxidant. Most supermarkets have got into the purple groove with many unusual new purple vegetable varieties becoming standard on their shelves.
This dish is a great way of getting more colours into your diet and an easy way to make your dishes look more exciting and sneak in those extra vitamins.
You will need...
1 small or 1/2 larger red cabbage, core removed and chopped into large chunks
150g purple sprouting broccoli
100g purple kale sprouts
1 small handful of green beans, topped and tailed
1 small handful of purple mangetout
2–3 tablespoons balsamic vinegar
3–4 tablespoons olive oil
Let's get going...
- Place the central chopping attachment into the main bowl of the food processor and add in the chunks of red cabbage. Pulse until chopped evenly. Tip into a waiting bowl.
- Add in the broccoli and kale sprouts and repeat (they tend to be slightly more robust veg, so they may take a little longer to chop). Add to the mix.
- Repeat with the beans and mangetout.
- Place the vinegar, olive oil and a sprinkle of sea salt and sumac into a jam jar. Replace the lid and shake vigorously.
- Pour the dressing over the slaw and mix well.
Morph your slaw
Stir-fried Purple Power with Bean Sprouts
- Heat a little oil (I use coconut oil) in a pan or wok over a medium heat and add in a handful of washed, fresh bean sprouts. Stir to coat in the oil.
- Add in any slaw and mix into the bean sprouts. Cook for 2–3 minutes, or until heated through.
- Sprinkle over some dried chilli flakes and serve with a piece of cooked, flaked salmon.
Toppers for your slaw (pictured)
A piece of grilled salmon and a few blackberries makes this into an Instagram-worthy slaw.