Tasted Tested: Purple Cabbage ‘Slaw

This week, Agatha is back with more brassica for your bellies.A� Cabbage is remarkably healthy–being packed with beta-carotene, vitamin C and fiber.A� Plus, it’s available even during the coldest months.A� How can you resist?

“Have I mentioned how obsessed with cabbage I’ve become lately?A� Most recently, I’ve been shaving it on the mandolin with some carrots and my other favorite vegetable: fennel.A� Toss in some stellar vinaigrette, add some cranberries and you’ve got yourself a fiber rich party fit for a king. It’s one of the prettiest salads I’ve ever had the pleasure of being addicted too!”

Purple Cabbage ‘Slaw

You can use any coloured cabbage you like–but I like a rainbow in my bowl every once and a while and hence opted for purple!


  • 1/2 head of Ontario purple cabbage, shredded
  • 1 hothouse fennel bulb, shredded; fronds reserved
  • 1 medium sized Ontario carrots, shredded
  • 1 cup of dried Ontario cranberries
  • 1 tsp of mustard seeds
  • 2 tbsp canola oil
  • 2 tbsp Ontario apple cider vinegar
  • Optional: 1 egg
  • Salt & Pepper to taste


  1. Rehydrate the dried cranberries in some warm water ever so slightly. Drain & set aside.
  2. In a large bowl, whisk together oil, vinegar, mustard seeds and seasoning. If you like a creamier coleslow, whisk in 1 egg vigorously until thick and pale.
  3. Add in shredded vegetables and cranberries. Toss to combine.
  4. Garnish with fennel fronds and an extra few cracks of black pepper.

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 4

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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