Purple Cabbage, also known as red cabbage, red kraut or blue kraut (when cooked it turns blue) is a wonderfully healthy option to add to your existing green salad, and even better if you just make a salad of it on it’s own. I had some leftover purple cabbage and came up with this yummy salad just the other day.
Asian Purple Cabbage Salad
2 Tablespoons Seasoned Rice Vinegar (I use a light version for less sodium)
1 Teaspoon reduced sodium soy sauce (if you do not have reduced sodium, use 1 teaspoon regular plus one teaspoon water – it works fine I promise)
1/2 to 1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon Sriracha sauce
1/2 to 3/4 head of purple cabbage, thinly sliced
2 carrots, peeled and grated (optional)
handful of cilantro, chopped (I always use this generously!)
Add all ingredients together, mix well. This makes a great side dish or a salad for two.