I've had this beautiful head of purple cabbage in my refrigerator for about a week now and I sort of forgot about it. I also had this package of live thyme that I've been wondering what to do with. Until today. I pulled both out of the fridge and came up with my Creamy Garlic Thyme Purple Cabbage Slaw. What can I say but that I cook like I live - by the seat of my pants!
This really turned out to have a very distinct flavor. I don't know if it was the garlic, the thyme, the tamari or a combination of all the ingredients. They just fit so well together and I really had no clue how it was going to turn out until I tasted it.
This lovely purple cabbage slaw would be great with Vegan pulled pork sandwiches made with marinated Jackfruit. Or how about that upcoming 4th of July party you've been waiting to go to. It'll also go great with whatever your barbecuing this summer. Wherever you take it, it's sure to be a big hit.
Purple cabbage is such a beautiful, underrated vegetable. And it's so good for you too. A one cup serving provides 2 grams of dietary fiber, 216 milligrams of potassium, 51 milligrams, or 85% of the daily requirement, of Vitamin C and 993 IU's of Vitamin A. In fact, purple cabbage has 10 times more Vitamin A and twice as much iron as green cabbage. So if it's so good for you, why don't we eat more of it?
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Creamy Garlic Thyme Purple Cabbage Slaw
- 1 small head purple cabbage about 3-4 cups shredded
- ½ cup + 2 tablespoon Veganese
- 1 teaspoon Dijon Mustard
- 1 tablespoon red wine vinegar
- 2 tablespoon tamari
- juice of one fresh lime
- 2 large cloves garlic minced
- 1 teaspoon sea salt
- 2 tablespoon fresh thyme leaves
- ½ cup yellow onion finely chopped
- Shred cabbage on largest rectangular grooves on mandolin or cheese grater.
- Add cabbage and all ingredients to large bowl. Stir until mixture is well-coated. Garnish with fresh thyme leaves and serve.