Go Back

Purple Salad

Course Salad
Servings 4


  • ½ medium sized / 300 g purple cabbage
  • ½ red onion / 80 g, thinly sliced
  • 3 tablespoons / 30 g toasted peanuts (or walnuts), coarsely chopped

For The Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 big piece / 15 g of fresh ginger, grated
  • 1 garlic clove
  • 1 teaspoon agave nectar
  • zest of one orange


  • Remove the cabbage’s outer and tougher leaves. Then, cut the cabbage in half and remove its white stalk. Cut each half into paper thin slices. Transfer the shreds of cabbage to a large bowl.
  • Now, it’s time to make the dressing. Add all the dressing’s ingredients (except the ginger) to a bowl and whisk to combine. Finely grate the ginger and squeeze it over the bowl (you’re not going to use the pulp). Add the sliced onion to the bowl with the dressing and let it sit, covered and at room temperature, for at least 15 minutes. The dressing will “cook” the onion making it softer and sweeter to the palate.
  • Add the dressing and onion to the bowl with the shredded cabbage. Using your hands, massage the salad for at least 3 minutes or until its volume reduces by half. Serve immediately sprinkled with coarsely chopped peanuts or walnuts (preferably toasted).
Keyword Purple Salad Recipe