Coleslaw Recipe
Today, I'm excited to share a refreshing coleslaw recipe using purple cabbage. This vibrant salad combines the crunch of shredded purple cabbage with the bright flavors of red and green bell peppers, crushed garlic, and fresh cilantro. Tossed in a tangy peppercorn-infused oil, this dish is both visually stunning and deliciously zesty. Perfect for a light summer meal or a colorful side dish at your next gathering, this purple cabbage coleslaw is sure to impress.
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Making this dish is simple, but to ensure the best texture and flavor, there are a few important points and techniques to keep in mind. Below are detailed instructions to help beginners create this delicious salad.
1.Choose Fresh Ingredients:
Purple Cabbage: Select deep purple, firm-leaved cabbage to ensure a crisp texture.
Bell Peppers: Choose red and green bell peppers with smooth skin, vibrant color, and no wrinkles for the best taste and appearance.
Cilantro: Fresh cilantro should be green and free of yellow leaves. If you don't like cilantro, you can substitute it with fresh parsley, which also adds a refreshing taste, although the flavor will be different.
Sichuan Peppercorns: You can find Sichuan peppercorns at Asian supermarkets or online stores. If unavailable, black peppercorns can be used as a substitute, but the flavor will be different.
White Vinegar: You can use regular distilled white vinegar, or for a milder flavor, try apple cider vinegar.
2.Vegetable Cutting Techniques:
Uniform Shredding: Use a sharp knife to shred the purple cabbage and slice the bell peppers into even thin strips. Uniform slices ensure consistent taste and texture in every bite.
Garlic Preparation: Crush the garlic cloves instead of finely chopping them to release their aroma without making them too pungent.
3.Making Peppercorn Oil:
Heat Control: Use medium or medium-low heat when heating the peppercorns to avoid burning them, which would affect the flavor.
Oil Choice: Choose a neutral-flavored oil, such as vegetable or peanut oil, to avoid overpowering the peppercorn aroma.
Infusing Oil: Once the peppercorns are added to the hot oil, stir them for a short time until fragrant, then remove them. The remaining oil will retain the peppercorn's aroma.
4.Seasoning Order:
Dry Before Wet: First, add salt and sugar to the vegetables and let them sit for a few minutes to allow the flavors to meld. Then add white vinegar and peppercorn oil, and mix well.
Adjust to Taste: Adjust the amounts of salt, sugar, and vinegar according to personal preference. Start with the recipe’s suggested amounts and modify to taste.
5.Mixing Techniques:
Gentle Mixing: When tossing the salad, gently and evenly mix the ingredients to ensure every piece is coated with the dressing without crushing the vegetables.
By paying attention to these tips and techniques, even beginners can easily create a delicious Purple Cabbage Salad. Give it a try, and you're sure to fall in love with this colorful and flavorful dish.
INGREDIENTS
MAIN INGREDIENTS
- 1 pound purple cabbage, shredded
ACCESSORIES
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, crushed
- A handful of cilantro, chopped
SEASONINGS
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon white vinegar
- 2 teaspoon Sichuan peppercorns
- 2 tablespoons oil
DIRECTIONS
STEP 1
Prepare the Vegetables:
Shred 1 pound of purple cabbage.
Slice 1 red bell pepper and 1 green bell pepper.
Crush 2 cloves of garlic.
Chop a handful of cilantro.
STEP 2
Make Sichuan Peppercorns Oil:
Heat 2 tablespoons of oil in a pan over medium heat.
Add 2 teaspoon of Sichuan peppercorns and cook until fragrant.
Remove the Sichuan peppercorns and set the oil aside.
STEP 3
Mix the Salad:
In a large bowl, combine the shredded purple cabbage, sliced red and green bell peppers, crushed garlic, and chopped cilantro.
Add 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 tablespoon of white vinegar.
Pour the Sichuan peppercorns oil over the salad.
STEP 4
Toss and Serve:
Mix everything together until well combined.
Transfer to a serving plate and enjoy!
Recipe analyzer
- Recipes: Coleslaw Recipe
- Main Ingredients:5
- Servings per recipe:1
- Servings size:590 g
-
Energy (calories)：195 kcal
-
Protein：9.46 g
-
Fat：1.25 g
Why gray?
-
Carbohydrates：45.1 g
-
Protein: 12%23 kcal
-
Fat: 5%10 kcal
-
Carbohydrates: 83%162 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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