Plum and Red Cabbage Slaw
In keeping with the spirit of full disclosure, I should tell you that when I tried this recipe first, I decided to make it a cooked, rather than raw, dish. I really liked it, but then I’ll eat just about any vegetable dish. The spouse was not amused. So I decided to try it this way. I still really like, but now the spouse informs me than he’s not really that enamoured of red cabbage.
Interesting how you forget things about the other person when you’re in a really long relationship, isn’t it? I think I had this bit of knowledge at the back of my mind—the place where I keep unwanted information.
No problem, I’m going to eat the whole thing.
Makes 6 1-cup servings
- 4 cups shredded red cabbage (approximately ½ large head)
- 2 large plums or 4 small ones, thinly sliced (People who are not watching their sugar intake, could also add 1 apple.)
- ¼ cup fresh parsley, chopped
- 2 tbsp. onion, grated (optional)
- 1 tbsp. olive oil
- 3 tbsp. rice or balsamic vinegar
- Salt and pepper, to taste
- In a large bowl, mix together cabbage, plums, and onion (optional).
- In a small bowl, whisk together olive oil and vinegar and pour over plum and cabbage mixture.
- Salt and pepper to taste.
For Weight Watchers: A 1-cup serving is 1 point on the Points plan and .5 point on the PointsPlus plan.
(Adapted from “Plum and Red Cabbage Salad,” published in the Ottawa Citizen.)