A New Twist on an Old Favourite

In yesterday’s post, we briefly mentioned a cabbage salad, which made the perfect side dish for our curry burgers! This cabbage salad was seriously delicious. It was crisp and light, fresh and summery, and oh so colourful (you know how we love colour!).

We both have loved coleslaw since we were little girls, when our aunt would bring a big bowl of it to all of our family dinners.  And while we will willingly eat it all year round, it is especially delicious in the summer time at a barbecue!

We decided that a lighter side would make a good contrast to our burgers, and this coleslaw salad fit the bill perfectly!  While most traditional coleslaw recipes call for high-fat dressings, (which kind of nullifies all the wonderful health benefits of eating a salad), ours is dressed lightly in an oil-and-vinegar style marinade to keep it bright and fresh-tasting.

One great tip that we learned from Angela over at Oh She Glows is how to slightly soften your cabbage to  make it a little easier to eat.  The trick is to pour boiling water over your chopped cabbage, and then rinse it with cold water to prevent further cooking. You can see a picture of this method here.

You may think that the spices we chose are a little unconventional, but we wanted the flavour profile of the salad to go a long with that of the burger, and we don’t really care for convention, anyways :).

So if you’re planning a back-yard barbecue this weekend, or any time during the summer, really, you should give this salad a try, you won’t be disappointed!

Sweet n’ Sour Cabbage Salad

Time: 15 min.

Serves: 8-10

 

 

 

Ingredients:

Salad:

1/2 head purple cabbage

1/2 head green cabbage

2 large carrots

1 c. raisins

Dressing:

1/4 c. olive oil

1/2 c. white vinegar

1 Tbsp Peach juice

2.5 tbsp honey

1/2 tsp salt

1/2 tsp cinnamon

Directions:

Finely chop cabbage and grate carrots.  Place cabbage in a colander and pour boiling water over it, then rinse it with cold water.

Toss the cabbage, carrots, and raisins together in a large bowl.

In a separate bowl, combine all dressing ingredients.  Toss dressing into salad, and let sit, refrigerated, for at least one hour before serving.