I live in the desert. June is the hottest, driest month of the year. We dream of rain. We cling to the hopes of every single cloud that just so happens to appear – which is rare in June. We all have our little rain dance rituals. Mine is to create foods that make us think of the possibility of rain. This is my ode to that ritual. Please continue to forgive my amateur photography! I am learning but it is a slow process and an expensive one. Your understanding is sooo appreciated! I promise to get better!
This cole slaw will brighten up any summer party or picnic. No mayo here so it can stand at room temperature for hours. It is such a pretty color and if you can get ahold of some watermelon radish, it really ups the presentation.
Purple Rain Cole Slaw
- 1/4 cup lime juice (can sub lemon juice)
- 1/4 cup vinegar (I used red wine, but white wine or apple cider would work)
- 2 tbsp olive oil
- 1 tbsp maple syrup (or honey)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander (optional)
- 1/2 tsp salt
- 4 cups thinly sliced red cabbage about ½ cabbage head
- 1 cup carrots grated
- 1 cup jicama sliced into matchstick size pieces, (optional)
- 1 cup thinly sliced radishes about 6 medium
- 1/2 small watermelon radish thinly sliced and quartered (optional)
- 1/3 cup red onion sliced thin
- 1 jalapeno, chopped remove seeds and membranes if you don’t like hot
- 1/4-1/2 cup cup unsweetened coconut flakes or shredded (optional)
- 1 cup chopped herbs I used a combination of cilantro, mint and basil
Optional garnishes: Toasted cashews, pistachios, almonds or pumpkin seeds would be great. Add them at the very last minute.
- In a large serving bowl, combine the lime juice, vinegar, olive oil, maple syrup, spices and salt. Mix well.
- Add the remaining ingredients (except garnishes) and toss to combine.
- Set aside for at least 20 minutes, tossing occasionally.
- Taste and add any additional salt or sweet as you’d like.
- Garnish with nuts or seeds if desired, just before serving.