By The Vegucator — Dawn Hilton-Williams
Serves up to 12 (½-cup servings)
INGREDIENTS
- 2 large heads or 8 cups purple cabbage, cored & thinly sliced
- 2½ cups carrots, grated or shredded
- 1–1½ large red onion, thinly sliced
- 1 cup Italian flat-leaf parsley, chopped
- 2 TBSP lemon juice (optional)
DRESSING
- ⅔ cup dried cranberries, reconstituted and rough chopped (see pro tips)
- ¾ cup vegan mayonnaise
- 1½ TBSP stone Dijon mustard
- 1 TBSP grapeseed oil (optional)
- 1½ tsp salt (or to taste)
- 1 TBSP ground black pepper
EQUIPMENT NEEDED
Mixing bowls, spatulas, chef’s knife, cutting board, food processor, box grater, small lidded pot
METHOD
- Place prepared purple cabbage, carrots, flat-leaf parsley, and onions into a large mixing bowl and fold to combine.
- Add lemon juice to cabbage bowl (optional), massage/squeeze to distribute, and set aside.
- Reconstitute cranberries (see pro tips), allow to cool to room temp, rough chop, and set aside.
- Combine all dressing ingredients in a separate mixing bowl and stir to combine.
- Pour ½ the dressing into your cabbage bowl and massage to break down cabbage mixture to integrate into dressing; add more dressing as needed for desired consistency.
- Taste for any required seasoning additions and set aside for at least 15 minutes. Enjoy.
PRO TIPS
Cranberry Reconstitution
Add dried fruit to a pot and cover them with about ½ inch of water. Bring to a rolling boil, remove from heat, cover with lid, let sit at least 5 minutes (do not drain), cool to room temp, and set aside.
Express Cranberry Reconstitution
Place dried fruit in a microwave-safe measuring cup, covering with about ½ inch of water. Heat for up to 3 minutes, stopping to stir in 30-second increments until the 2 minutes expire. Lightly drain (reserving liquid) and set aside. Cool to room temp or refrigerate to speed cooling (15 mins).