A vivid late winter purple slaw made with purple cabbage, radicchio, and purple carrots and tossed with a fresh turmeric and orange vinaigrette.
Author: Brooklyn Supper
For the Vinaigrette
1teaspoonorange zest plus 2 tablespoons juice
2tablespoonsapple cider vinegar
2-inchsection fresh turmeric,peeled and finely grated
1/4teaspoonsea salt,plus more to taste
1/4teaspoonground cayenne pepper
1/4teaspoonfreshly ground black pepper
3tablespoonsextra virgin olive oil
For the Purple Slaw
3cupsred cabbage ribbons(about 1/3 a head)
2cupsradicchio ribbons(about 1/2 a medium head)
2cupspurple carrot matchsticks(about 3 medium carrots)
2cupsapple matchsticks(1 large apple)
1orange,peeled and cut into segments
1/4cupminced green onion
To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.
To assemble slaw, toss to combine cabbage, radicchio, and carrots with vinaigrette. Add sea salt to taste. Slaw will keep well sealed in the fridge for 3 days.
Before serving, add sea salt to taste, and toss in apple matchsticks, orange segments, and green onions.