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.
INGREDIENTS
- 1 pound purple cabbage, shredded
DIRECTIONS
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.
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.
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.
Toss and Serve:
Mix everything together until well combined.
Transfer to a serving plate and enjoy!