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About the Recipe
As another week of June approaches, it is time for one more Purple Recipe to keep “going purple” for Alzheimer’s & Brain Awareness Month (#endalz).
Why cabbage? “According to a study published in the journal Nature Communications, consuming cruciferous vegetables like cabbage, cauliflower and broccoli may help reduce the levels of the bad tau proteins that accumulate in the brains of Alzheimer's patients”.* So #gopurple, eat up and stay healthy!
Ingredients
Slaw
1 red Cabbage (shredded about 1 pound)
½ Onion (chopped)
2 carrot (shredded)
1 scallions (chopped)
1 shallot (chopped)
1 cilantro (chopped)
Sauce
⅓ cup of mayonnaise
⅓ Greek yogurt (I use whole milk yogurt)
Dash of hot sauce (pick your favorite)
Dash of cayenne pepper
1 tbsp of apple cider vinegar
⅛ tsp Worcestershire sauce
1 tbsp of sparkling water
Salt & pepper
Preparation
Step 1
Whisk together mayonnaise, yogurt, sparkling water, hot sauce, cayenne pepper, apple cider vinegar & Worcestershire sauce. Set aside in the fridge.
Step 2
Finely chop the onion, toss it into a colander with 1 tbsp of salt and set it in the sink. Peel the carrots, grate them. Core and shred the cabbage. Add the cabbage and the carrots to the onion. Toss them together and set aside until they wilt (1h).
Step 3
Rinse the slaw mixture with cold water and dry. You can use a salad spinner. Add the chopped scallions, shallots. Toss it with the dressing and season with black pepper. Refrigerate to let the flavors come together for about 1 hour.
Decorate the slaw with chopped cilantro.
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