Purple Cabbage Slaw

I picked up a beautiful purple cabbage at my local farmers market. It is small which is just the right size for Murray & I

Inspired by the Purple Cabbage Salad in the Kosher By Design Cookbook by Susie Fishbein, I made a purple cabbage slaw. It is delicious! Different from the one in the cookbook, but similar in that I used the cabbage, carrots , nuts & dried fruit. The dressing is totally different from the recipe in the book… less sweet

You can easily adjust this recipe to your personal taste… you can add different seeds… take out the seeds..you can use different nuts if you want or no nuts! & the same goes for the dried fruit. I like to add currents but you can add whatever dried fruits you like… cranberries are really good in this salad !

Here is the recipe

Purple Cabbage Slaw  Inspired by Susie Fishbein


1 small purple cabbage

1 large carrot, grated …or I used 3 small farmers market carrots

1/4 cup sesame seeds

1/4 cup sunflower seed

1/2 cup sliced almonds

1/2 cups currents or cranberries or other small dried fruit


1/3 cup olive oil

1/4 cup rice vinegar

1 tbsp maple syrup

salt & pepper to taste


  1. Core the cabbage & slice thinly *** I used my food processor to do this which made it very quick  Put the sliced cabbage into a bowl & set aside
  2. Grate the carrot into the cabbage
  3. In a dry skillet, combine all the seeds & the almonds & toast. Toss often in the pan to ensure even toasting!
  4. Let the seeds & nuts cool briefly while you are making the salad dressing, then toss them into the cabbage/carrot
  5. In a jar, combine the olive oil, rice vinegar, made syrup & salt & pepper. ***I used a tsp salt & a few grinds of pepper. Put the lid on the jar & shake up the salad dressing to combine well.
  6. Toss the carrot & seeds/nuts together with the cabbage then add the dressing & mix well
  7. Put it all into a ziploc bag or large container to marinade until ready to serve. Make at least 30 minutes before eating.