06 May 2011

Potluck #3: Purple and Green Salad

This does not contain Red dye 40. All colors in this dish are completely natural.

But doesn't it sort of look like something out of a Dr. Seuss book? "I do not like purple cabbage and green asparagus. I do not like them Sam I am..." (Doesn't quite have the same ring to it as "green eggs and ham," though, does it?)

This pretty pair will get you compliments at your next potluck, not only because of the taste, but also because of it's eye catching colors. I mean, it's not everyday that you get to eat purple vegetables.

Purple is generally one of those colors that's reserved for fake foods. Things like Easter Peeps, grape-flavored fruit snacks and cheap blueberry bagels. Not exactly the most nutritious bunch.

Outside of food, purple is respected, though. It's the color of royalty, the Purple Heart...and there's this. In the music category, there's Purple Rain, Purple People Eaters and Purple Haze, which, depending on your taste in music (or cannabis), might draw you closer or repel you further from purple.

Even if you're not crazy about eating purple things, hopefully the flavor of this salad will hook you. Sauteed cabbage and asparagus make a lovely combo. Here's how it works:

Wash and rinse veggies, chop/slice asparagus, red cabbage and sweet yellow onion into 3-4 inch pieces/strips. Heat coconut or grapeseed oil in a pan on medium heat. Add onion and asparagus and saute for five minutes before adding the cabbage. Sprinkle with sea salt. Stir until desired texture of veggies is achieved (I like mine to be crunchy still). The asparagus takes longer to soften than the cabbage, so you can determine for yourself how long to saute the asparagus before adding the cabbage. Enjoy!

Speaking of purple food, have you ever seen and/or eaten purple potatoes or purple cauliflower? I can do the cabbage, but I must admit, the others scare me a little...

1 comment:

  1. I'm obsessed with purple potatoes! They a little sweet and so cute. I boil them, then while they're still warm I put them on the cutting board and press down on each until they are flattened like thick pancakes, or a crab cake or something. Then I put them for a few minutes in a hot skillet of olive oil until they crisp on each side - then sprinkle with sea salt. THEY DELISH!