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
- Rehydrate the dried cranberries in some warm water ever so slightly. Drain & set aside.
- 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.
- Add in shredded vegetables and cranberries. Toss to combine.
- Garnish with fennel fronds and an extra few cracks of black pepper.
Preparation time: 20 minute(s)
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!