A Chat about Cabbage and Our Recipe for Coleslaw


This post is about how great purple cabbage is. (They say to be a good blog writer you should try to find unique topics that nobody else is writing about. I think I may have managed that here, unless you’ve read another post singing the praises of this particular cruciferous vegetable recently!)

Not only is it very pretty but it is darn inexpensive this time of year. Nick picked this one up for a whopping 89 cents, and so far we have had a big bowl of this colourful slaw, plus some in a homemade barley and vegetable soup I made, and some shredded into a couple of green salads. All that and there is still a quarter of it left.

Go cabbage go! Pretty looking, nutritious, incredibly inexpensive and versatile.


We love Coleslaw around here and often have a bowl of it on the go in the fridge, for quick snacks and side dishes. It lasts really well and actually gets better after the flavours have some time to meld together.

I know you probably already know how to make it but I’ll add Nick’s recipe to this post because it is delicious. It includes cabbage (either green or purple, but purple wins in my books even though it doesn’t taste any different) and lots of shredded carrot. He uses this Mandoline by the French company Bron Coucke, to cut his vegetables, but you can use a sharp knife to thinly slice your cabbage and a regular grater to prepare your carrots.


Did you know that the word cabbage is derived from the late middle English word ‘Caboche’, which means ‘head’? Makes sense. I guess you could say I have cabbage in my caboche in writing this post. And now you do too.

Thanks for visiting,


Nick’s Coleslaw


  • Juice of one whole lemon (around 1/4 cup)
  • 1/4 cup white vinegar
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (freshly ground if you have it)
  • 1 teaspoon sugar

whisk ingredients together until smooth


Coleslaw dressing


Ingredients for salad
  • 6 to 7 cups shredded cabbage
  • 3 large carrots shredded
  • Optional: cucumber thinly sliced, chopped radishes
Salad preparation

I use a mandolin to evenly cut the salad but you can use a a sharp knife as well

Mix salad ingredients and combine with vegetables in a glass bowl with a cover. Best if allowed to marinate in the fridge for a day.

Lasts several days in the fridge.

Description part 2

Coleslaw salad

Ingredients part 3
    Instructions part 3

    Ingredients part 4
      Instructions part 4
      Purple Cabbage coleslaw, cabbage coleslaw