SWEET AND SOUR PURPLE COLESLAW
Tender shredded red cabbage tossed with a sweet apple vinaigrette and topped with chopped Kalamata olives!
Makes 7/8 cup dressing; serves 6-8
1/2 c. extra virgin olive oil (a strong flavorful one)
3 T. Balsamic vinegar
1/4 t. garlic powder
2 t. sugar
2 T. finely chopped, peeled sweet red apple
2 T. finely chopped yellow onion
1/4 t. salt
1 head red cabbage, cored and sliced into very thin strips
6-8 Kalamata black olives (1 per serving); remove pits and chop meats
Combine first 7 ingredients in a blender container. Blend on medium speed till blended, then on medium-high speed till smooth and creamy. Set aside at room temperature till ready to use.
To serve: Place as much cabbage as needed for as many servings as you need (usually 1 handful per serving) into a large mixing bowl. Spoon as much dressing as desired (usually 1 tablespoon per serving) over cabbage and toss to coat evenly.
Lift cabbage onto individual salad or dinner plates, then top each serving with a chopped Kalamata olive. Serve.
If serving family style, toss cabbage with as much dressing as desired, place in serving bowl, then top with chopped Kalamata olives.
Notes: Refrigerate leftover dressing, then bring to room temperature to melt before serving.
You’ll notice that the combination of ingredients produces a delicious bacon flavor when a strong flavored extra virgin olive oil is used. Since I didn’t experiment with other oils (I hit the jackpot with this one) I can’t recommend any others.