These gorgeous purple cabbage heads called me by name at the Damariscotta Maine Coop. Locally grown with sweet, crisp leaves they produced a crunchy slaw packed with texture and flavor that didn’t disappoint. The pomegranate molasses added the perfect tang to create a bowlful of deliciousness. Preparing this an hour before serving will provide the best results.
Ingredients
1 Small Asian Cabbage
1 Small Purple Cabbage
1 Yellow Sweet Pepper
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3 TBL apple cider or white balsamic vinegar
1-2 TBL Maple Syrup
3 TBL Pomegranate Molasses
⅔ Cup Olive Oil
Handful of Basil
Salt and Pepper to taste
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Dried Cherries
Toasted Pumpkin Seeds
Slice cabbages and sweet pepper into fine strips, cutting in half if needed. Blend dressing ingredients in a small processor or with an immersion blender, adjust as needed for a tart-sweet flavor. Pour just enough dressing over veggies to coat well. Add dried cherries and pumpkin seeds.
Enjoy!