Purple Cabbage Marinade: A Nutritious, Make-Ahead Deli-Style Salad

The colorful purple cabbage marinade often seen at delis. This time, we're introducing a highly nutritious recipe that can also be made ahead. Tossing it with a warm bacon and vinegar dressing brings out the aroma and makes it an appetizing dish. The texture of walnuts is also enjoyable, making it very satisfying. We hope you'll add color and nutrition to your everyday meals.

What is Purple Cabbage Marinade?

Purple cabbage marinade, as the name suggests, is a salad featuring purple cabbage. It's seasoned with vinegar, oil, salt, etc., and allowing it to sit helps the flavors meld and creates a tender texture. Beyond its beautiful appearance, the nutrients in purple cabbage, such as anthocyanins, are also appealing. Arranging it deli-style makes it a more stylish and satisfying dish.

The Appeal of This Recipe

The greatest appeal of this recipe is its ease, high nutritional value, and the fact that it can be made ahead. Purple cabbage only needs to be cut and massaged with salt for the flavors to meld quickly. Also, tossing it with a warm dressing brings out the sweetness of the cabbage and enhances its aroma. If stored in the refrigerator, it can be enjoyed for 2-3 days, making it perfect as a side dish for busy days or for lunchboxes. The vibrant color also brightens up the dining table, which is a nice bonus. When we actually tried it, tossing it with a warm dressing made from bacon and vinegar created a wonderful aroma, and it was delicious both warm and chilled after the flavors had settled.

Ingredients (Serves 4)

• Purple cabbage: 1/2 head (approx. 300-400g)
• Salt: 1 teaspoon (for massaging)
• Lakanto (or sugar/honey): 1 teaspoon
• Avocado oil: 2 tablespoons (olive oil can also be used)
• Apple cider vinegar: 2 tablespoons
• Bacon: 40g (thinly sliced) *For vegetarian, substitute with smoked tofu or thick-sliced mushrooms
• Walnuts: 40g (coarsely crushed)
• Black pepper: To taste

Ingredient Tips & Substitutions

• Lakanto helps to mellow the acidity. Honey or cane sugar can also be used.
• If you don't have avocado oil, extra virgin olive oil works fine, but the flavor will be different.
• Adding red onion or radicchio can provide a pleasant bitterness as an accent.

Instructions (Steps and Tips)

1. Remove the core from the purple cabbage. Slice the core thinly and shred the rest of the cabbage. The core becomes sweet and delicious when sautéed.
2. Place the shredded cabbage in a bowl, sprinkle with 1 teaspoon of salt, and massage well with your hands. Continue until the cabbage softens slightly and releases some moisture (about 2-3 minutes). This step tenderizes the cabbage and helps the dressing absorb better.
3. Add Lakanto to the salted cabbage and mix. Let it sit for about 5 minutes to release any excess moisture. The sweetness helps balance the acidity.
4. Heat avocado oil in a pan. Add the minced bacon and cook until crispy. Once the bacon's flavor is released, add the thinly sliced cabbage core and sauté further. When cooked, add the apple cider vinegar and heat through. Turn off the heat (if you want a warm dressing, use it at this point while still warm).
5. Pour the warm dressing into the bowl with the cabbage and mix well. Tossing with warm dressing will enhance the aroma, and the cabbage color may change slightly.
6. Add the coarsely crushed walnuts, season with black pepper, and it's ready. You can enjoy it immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld.

Cooking Tip: Lightly toasting the walnuts before adding them will enhance their nutty flavor and bring out the overall taste of the dish. The saltiness of the bacon will affect the final seasoning, so taste and adjust at the end.

Nutritional and Health Benefits

The anthocyanins in purple cabbage are known for their antioxidant effects and are believed to support eye health and help prevent skin aging. Walnuts contain plant-based omega-3 fatty acids (alpha-linolenic acid), which are beneficial for cardiovascular health. Apple cider vinegar is often highlighted for its potential to moderate blood sugar spikes and aid digestion, but it is acidic, so those with sensitive stomachs should adjust the amount. The amount of salt and oil can be adjusted; if you're on a diet, you might reduce the oil or bacon.

Variations and Storage

• Variations: Add red onion or radicchio for a bitter accent. A sprinkle of feta cheese or Parmesan can add richness.
• Vegetarian Option: Substitute bacon with smoked tofu or thick-sliced king oyster mushrooms, pan-fried, for a satisfying texture.
• Storage: Store in an airtight container in the refrigerator for 2-3 days. Since vegetables release moisture, it's best to re-toss before serving.

Conclusion

Purple cabbage marinade is a vibrant dish that's as nutritious as it is beautiful. Massaging the cabbage with salt improves its texture, and tossing it with a warm bacon and vinegar dressing brings out a delightful aroma that stimulates the appetite. In our experience, adding toasted walnuts made it even more satisfying. It's easy to make and great for meal prep, so definitely consider adding it to your regular meals or lunchboxes.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.