Purple Sundried Tomato Coleslaw
Recipe
If I could eat only one colour per day, it would be purple – said James Joseph, who is a neuroscientist at Tufts University’s Human Nutrition Research Center On Aging.
Why? It’s all about anthocyanin that is a plant compound (phytonutrient) that gives that rich purple or blue colour to our veggies and fruits. It has many health properties including removing free radicals in the body and soothing inflammation.
I personally started eating more purple foods after reading ‘How Not To Die’ by the wonderful Dr. Michael Greger. And thus nowadays, if there is a choice, I go for the purple version of the same vegetable (over the plain white). So for example: purple cabbage over white cabbage, purple onion over yellow, etc.
So if you are interested in the healing properties of anthocyanin, here are some plants worth keeping in mind next time you do your shopping:
- Purple cauliflower
- Blackcurrants
- Aubergines
- Purple carrots
- Purple sweet potatoes
- Blackberries
- Blueberries
- Plums
- Prunes
- Purple or black grapes
- Purple / red onions
- Purple cabbage
- Radishes
- Beetroots
- Cherries
- Purple Kale
- Radicchio
Equipment: vegetable mandoline
Prep time: 15 min
Difficulty: easy
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Ingredients
- ½ head of purple cabbage
- 1 small fennel bulb**
- ½ shallot
- 1 ½ tsp. coarse grain mustard
- 5 Sundried tomatoes + 2 tbsp. of oil from the jar
- 1 tsp. brown or Muscat sugar
- 2 tbsp. extra virgin olive oil
- 2 tbsp. white wine vinegar
- ½ tsp. chilli flakes
- ½ tsp. salt
- Freshly Ground Black Pepper
Method
1. Chop the sundried tomatoes and place with the rest of the dressing ingredients in a salad bowl. Mix well.
2. Shred the cabbage and the fennel bulb on a vegetable mandoline. Peel and chop the shallot into very fine pieces. Mix the veggies with the dressing and let it rest for the flavours to combine for 20 min, if time permits.
**You can swap fennel with carrot and/or apple :)